Description

A flavorful and healthy crispy rice salad topped with spicy gochujang mushrooms and a creamy peanut sauce.

Ingredients

Scale

1 cup (155 g) cooked sushi rice
1 tbsp (15 ml) chili oil
9 oz (250 g) king oyster mushrooms
6 oz (170 g) shimeji mushrooms
½ tbsp (8 g) gochujang paste
2 tsp (10 ml) low sodium tamari
½ tbsp (8 ml) maple syrup
1 tsp (5 ml) rice vinegar
1 tsp (5 ml) sesame oil
1 ½ tbsp (24 g) peanut butter or tahini
1 tbsp (9 g) fresh ginger, finely grated
1 clove garlic, peeled
2 tbsp (30 ml) lime juice
2 tsp (10 ml) low sodium tamari
2 tsp (10 ml) maple syrup
¼ cup (60 ml) dairy-free soy milk
1 tsp (4 g) gochujang paste
1 ½ cups (235 g) shelled frozen edamame, thawed
1 medium cucumber, diced
2 spring onions, finely chopped
1 avocado, diced
¼ cup (20 g) fresh mint, finely chopped

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Instructions

Preheat oven to 400°F (200°C) fan-forced. On a baking tray lined with baking paper, toss cooked rice with chili oil and spread thinly. Bake 30 minutes, stirring halfway. Fold baking paper over rice and gently crush to make crispy rice.
Separate king oyster mushroom caps and stems; slice caps thin and shred stems. Trim and separate shimeji mushrooms.
Mix gochujang, tamari, maple syrup, and rice vinegar into a paste. Add mushrooms, cover, and shake to coat.
Heat pan over medium heat, add mushrooms and cook 10 minutes until juices release. Stir in sesame oil, cook 2 minutes without stirring for browning, then stir once and leave undisturbed 2 more minutes.
Blend peanut butter, ginger, garlic, lime juice, tamari, maple syrup, dairy-free milk, and gochujang until smooth or whisk finely minced ginger and garlic with other ingredients.
Divide edamame, cucumber, spring onions, avocado, mint, mushrooms, and crispy rice between bowls. Drizzle peanut sauce over and serve.

Notes

Use tahini instead of peanut butter for a nut-free peanut sauce.
Baking rice longer allows extra crispiness.
Adjust gochujang amounts to taste for heat level.
Serve immediately to maintain crispness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Baking, Sauteing
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 8
Sodium: 430
Fat: 18
Saturated Fat: 2
Unsaturated Fat: 12
Carbohydrates: 42
Fiber: 8
Protein: 12
Cholesterol: 0