Ultimate Japanese Breakfast Bowl: A Sensory Delight for Your Palate

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups sushi rice, cooked 1/4 cup furikake seasoning mix 6 large eggs 1 tbsp soy sauce 1 tsp mirin 1 tbsp sugar 2 tbsp sake 2 tbsp oyster sauce 1/2 cup fresh shiitake mushrooms, thinly sliced 1/2 cup enoki mushrooms, trimmed 1/4 lb salmon fillet, thinly sliced 1/4 cup pickled red shiso leaves 1 avocado, sliced 1 tbsp black sesame seeds, toasted 1 tsp wasabi paste (optional) Green onions, chopped, for garnish

Instructions

1. a. Cook the sushi rice according to package instructions and let it cool slightly. Gently mix in furikake seasoning. b. In a small bowl, whisk together soy sauce, mirin, sugar, sake, and oyster sauce. Set aside. c. Heat a non stick pan over medium heat. Add sliced shiitake and enoki mushrooms, cooking until softened. Remove from pan and set aside. d. In the same pan, cook salmon slices just until opaque. Remove from pan and set aside. e. In a separate non stick pan, gently fry eggs to desired doneness. Season with salt and pepper if desired.

Chef’s Insight

The key to this dish is balancing flavors and textures, from the creamy avocado and rich salmon to the crunchy enoki mushrooms and delicate furikake seasoning.

Notes

Feel free to experiment with different types of fish or vegetables to suit your taste preferences.