Sumptuous Vegan Japanese Breakfast Bowl: A Symphony of Textures and Flavors

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup sushi rice, cooked 1/2 cup furikake seasoning mix 1 avocado, sliced 1/4 cup pickled red cabbage 1/4 cup edamame, shelled and steamed 1/2 cup shiitake mushrooms, sautéed 1/2 cup tofu scramble, prepared 2 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp mirin 1 tbsp sesame oil

Instructions

1. Begin by preparing your sushi rice according to package instructions, then set aside to cool slightly.
2. In a small bowl, combine soy sauce, rice vinegar, mirin, and sesame oil mix well and set aside.
3. Assemble the rest of the ingredients in their respective sections on a clean, flat surface.
4. Drizzle the prepared sauce over the sushi rice and gently toss to ensure even distribution.
5. Layer the rice in individual bowls, followed by furikake seasoning mix, avocado slices, pickled red cabbage, steamed edamame, sautéed shiitake mushrooms, and finally the tofu scramble.
6. Serve immediately and enjoy!

Chef’s Insight

The furikake seasoning mix adds umami flavor to the dish, enhancing its overall taste Feel free to add more sauce according to your preference for a bolder flavor

Notes

Make sure to use high-quality, non-GMO soy sauce and furikake seasoning mix for the best flavor