Vibrant Crispy Rice Bowl with Spicy Gochujang Mushrooms and Peanut Sauce (Easy 65-Min Recipe) - Reci

Ingredients

• 1 cup cooked sushi rice (from ⅓ cup dry)
• 1 tablespoon chili oil
• 9 oz king oyster mushrooms
• 6 oz shimeji mushrooms
• ½ tablespoon gochujang paste
• 2 teaspoons low-sodium tamari
• ½ tablespoon maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 ½ tablespoons peanut butter (or tahini for nut-free option)
• 1 tablespoon freshly grated ginger
• 1 clove garlic, peeled
• 2 tablespoons lime juice
• 2 teaspoons maple syrup
• ¼ cup plant-based milk (soy recommended)
• 1 teaspoon gochujang paste
• 1 ½ cups shelled frozen edamame, thawed
• 1 medium cucumber, diced
• 2 spring onions, finely chopped
• 1 avocado, diced
• ¼ cup fresh mint, finely chopped