Delicious Crunchy Rice Bowl with Hot Gochujang Mushrooms and Nutty Sauce

Delicious Crunchy Rice Bowl with Hot Gochujang Mushrooms and Nutty Sauce

yummygusto.com

Enjoy the wonderful mix of textures with crunchy baked rice, flavorful mushrooms, and crisp veggies, all brought together with a smooth peanut-ginger dressing.

View full recipe on yummygusto.com

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Cooking tools:

  • Oven
  • Baking sheet
  • Parchment paper
  • Mason jar
  • Mixing bowl
  • Airtight container
  • Skillet
  • Stove
  • Fork
  • Blender
  • Whisk
  • Chef's knife
  • Cutting board
  • Grater
  • Spoon
  • Spatula
  • Serving bowl

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

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