Ingredients

1 cup cooked rice (used sushi rice from ⅓ cup dry)

1 tbsp chili oil

9 oz king oyster mushrooms

6 oz shimeji mushrooms

1/2 tbsp gochujang paste

2 tsp tamari (low sodium preferred)

1/2 tbsp maple syrup

1 tsp rice vinegar

1 tsp sesame oil

1 1/2 tbsp peanut butter (or tahini for nut-free option)

1 tbsp fresh ginger (finely grated)

1 clove garlic (peeled)

2 tbsp lime juice

2 tsp tamari (low sodium preferred)

2 tsp maple syrup

1/4 cup dairy-free milk (I used soy)

1 tsp gochujang paste

1 1/2 cups shelled frozen edamame (thawed)

1 medium cucumber (diced)

2 spring onions (finely chopped)

1 avocado (diced)

1/4 cup fresh mint (finely chopped)

Instructions

Step 1: Preheat the oven to 400°F (200°C) fan-forced. On a large baking tray lined with baking paper, combine the cooked rice and chili oil. Spread into a thin, even layer. Bake for 30 minutes on the middle rack, stirring halfway through. Once slightly cooled, fold the baking paper over the rice and use a jar to gently crush it to avoid large clumps of crispy rice.

Step 2: Prepare the mushrooms by separating the caps and stems of the king oyster mushrooms. Slice the caps and shred the stems with a fork. Chop the base off the shimeji mushrooms and separate them. In a large lidded container, mix together 1/2 tbsp gochujang, 2 tsp tamari, 1/2 tbsp maple syrup, and 1 tsp rice vinegar until smooth. Add the mushrooms, close the lid, and shake to coat evenly.

Step 3: Heat a large pan over medium heat. Add the marinated mushrooms and cook for about 10 minutes until they release their juices. When the mushrooms start to dry out, add the sesame oil, stir, and cook without stirring for 2 minutes to brown them. Stir again and leave undisturbed for another 2 minutes to achieve deeper browning.

Step 4: Prepare the peanut sauce by blending peanut butter, ginger, garlic, lime juice, 2 tsp tamari, 2 tsp maple syrup, dairy-free milk, and 1 tsp gochujang in a small blender until smooth. Alternatively, mince the ginger and garlic finely and whisk them with the other ingredients.

Step 5: To assemble, divide the edamame, cucumber, spring onion, avocado, mint, mushrooms, and crispy rice between two bowls. Drizzle with the peanut sauce and toss gently before serving.

Tips & Variations

For a nut-free version, substitute peanut butter with tahini in the sauce.

Use leftover cooked rice to save time, but make sure it’s cold and dry for crispiness.

Add a sprinkle of toasted sesame seeds or crushed peanuts for extra texture.

Swap edamame with green peas or cooked chickpeas if preferred.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute king oyster and shimeji mushrooms with other varieties like cremini or shiitake, but the texture and flavor may vary slightly.