Sunlit Japanese Vegetarian Dinner

Allergens

Soy (in gluten-free soy sauce)

Ingredients

• 1 cup sushi rice
• 2 tbsp rice vinegar
• 2 tsp sugar
• 1/2 cucumber, thinly sliced
• 1 avocado, sliced
• 4 oz shiitake mushrooms, thinly sliced
• 1 cup shelled edamame, blanched
• 1 cup microgreens
• 1 tbsp soy sauce (gluten
• free if needed)
• 2 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 tbsp mirin
• 1 lime, zested and juiced

Instructions

1. Cook the sushi rice according to package instructions. Once cooked, stir in the rice vinegar and sugar, and let cool.
2. Blanch the shiitake mushrooms for 1 minute, then shock in ice water. Drain and pat dry.
3. In a small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, mirin, lime zest, and lime juice.
4. Assemble the dinner: Place a scoop of cooled sushi rice in each bowl, followed by a spoonful of mushrooms, avocado slices, edamame, and microgreens. Drizzle with the dressing and serve immediately.

Chef’s Insight

This recipe is perfect for a quick and healthy vegetarian meal.

Notes

This dish is suitable for vegetarians and can be made gluten-free with gluten-free soy sauce.