Mushroom Zen Rice Bowl Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water until the water runs clear (about 3–4 rinses). Drain and place in a medium saucepan with 360 ml water. Cover and bring to a simmer over medium heat, then reduce heat to low and cook for 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

Season rice

While rice rests, mix 1 tbs rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Gently fold into the cooked rice with a rice paddle or spatula, being careful not to mash the grains. Cover and keep warm.

Prepare mushrooms

Trim and slice mushrooms into bite-sized pieces so different varieties are similar thickness. Pat dry with a paper towel if very wet (excess moisture prevents good browning).

Sauté aromatics

Heat 1 tbs neutral oil in a large skillet or wok over medium-high heat until shimmering. Add minced garlic and minced ginger; sauté 30–45 seconds until fragrant but not browned. Add 1 tsp sesame oil and stir to combine.

Cook mushrooms

Add the mushrooms in a single layer (work in two batches if necessary) and spread them so they contact the pan. Let cook undisturbed 2–3 minutes to brown, then stir and cook another 3–4 minutes until browned and most liquid has released and evaporated. Season with 1/2 tsp salt and 1/4 tsp black pepper while cooking.

Add spinach and scallions

Add baby spinach and half the sliced scallions to the pan and toss for 1–2 minutes until spinach wilts. Remove mixture from heat and set aside in the pan while you finish the sauce.

Mix sauce

In a small bowl, whisk together 3 tbs soy sauce, 1 tbs mirin, 1 tbs rice vinegar, 60 ml water, and 1 tbs brown sugar or maple syrup until sugar dissolves. Stir the cornstarch into a tablespoon of cold water to make a slurry, then add to the sauce and mix.

Thicken and coat mushrooms

Return the mushroom-spinach mixture to medium heat and pour the sauce over it. Cook 1–2 minutes, stirring, until the sauce thickens and evenly coats the mushrooms and greens. Taste and adjust: add more soy for saltiness or a pinch more sugar if desired.

Soft-boil eggs (optional)

If using eggs, bring a small pot of water to a gentle boil. Carefully lower eggs and cook for 6–7 minutes for jammy yolks. Transfer to an ice bath 3 minutes, then peel and halve.

Assemble bowls

Divide the seasoned rice between 2–3 bowls (depending on appetite). Spoon the mushroom and spinach mixture over the rice. Top with halved soft-boiled eggs if using, remaining sliced scallions, toasted sesame seeds, nori strips or furikake, and pickled ginger if desired. Drizzle chili oil or add a small dollop of gochujang to taste.

Serve

Serve immediately while warm. Provide extra soy or chili oil at the table.