Mouthwatering Vegetarian Japanese Breakfast Bowl: A Flavorful and Nutritious Start to Your Day

Allergens

Soy (in soy sauce), Gluten (in nori)

Ingredients

• 1 cup uncooked sushi rice
• 2 cups water
• 2 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 4 shiitake mushrooms, sliced
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced
• 1 sheet nori, cut into strips
• 1 teaspoon black sesame seeds
• Pickled radish, for garnish

Instructions

1. In a medium saucepan, combine the sushi rice and water. Bring to a boil, reduce heat to low, cover, and simmer until the rice is cooked and tender, about 20 minutes. Let the rice stand covered for 10 minutes.
2. In a small bowl, whisk together the rice vinegar and sugar. Stir this mixture into the cooked rice until well combined. Set aside to cool.
3. In a pan over medium heat, sauté the sliced shiitake mushrooms in a bit of oil until softened and slightly browned. Add the soy sauce, mirin, and rice vinegar, stirring to coat the mushrooms evenly. Remove from heat and set aside.
4. Assemble your bowls: Start with a base of rice, then top with avocado slices, sautéed shiitake mushrooms, cucumber, green onions, nori strips, and black sesame seeds. Garnish with pickled radish.
5. Drizzle each bowl with sesame oil before serving.

Chef’s Insight

The combination of textures and flavors in this dish makes it a truly satisfying vegetarian Japanese breakfast option.

Notes

Feel free to customize this recipe by adding more vegetables or using different toppings based on your preferences.