Delicious Crunchy Rice Bowl with Hot Gochujang Mushrooms and Nutty Sauce - Yummy Gusto

Ingredients

• 1 cup done sushi rice (made from ⅓ cup uncooked)
• 1 tablespoon spicy oil
• 9 oz king oyster mushrooms
• 6 oz shimeji mushrooms
• ½ tablespoon gochujang sauce
• 2 teaspoons reduced-salt tamari
• ½ tablespoon pure maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 ½ tablespoons creamy peanut butter (swap with tahini if avoiding nuts)
• 1 tablespoon fresh ginger, grated
• 1 garlic clove, skin removed
• 2 tablespoons fresh lime juice
• 2 teaspoons pure maple syrup
• ¼ cup plant milk (we like soy best)
• 1 teaspoon gochujang sauce
• 1 ½ cups frozen edamame beans, defrosted
• 1 medium cucumber, cut into cubes
• 2 green onions, sliced thin
• 1 ripe avocado, cut into cubes
• ¼ cup mint leaves, chopped small