Hi friends! Sharing another simple and delicious recipe today. It’s one of my go-to lunches because it is easy to throw all these components together on a busy day. I usually prep my rice and mushrooms over the weekend and keep in containers to pull out on a whim. A quick chopping of veg and stirring of sauce and you’re eating something nourishing, satisfying, and filling. Bonus because you are getting in lots of veggies! The bulk of the vegetables and the starch from the rice will keep you full for hours.
This recipe is nearly identical to my no-nori sushi bowl, but the sauce makes a big difference. I hope you enjoy it. x
Recipe
You will need:
- 1 cup rice (I use a mix of brown and white)
- 1 cup button mushrooms
- 3 tbsp low-sodium soy sauce
- 3 tbsp water (or more to prevent sticking)
- Sprinkle of ginger (fresh or powder)
- 1 cucumber, cubed
- 1 carrot, shaved or shredded
- 1/4 avocado
- Sesame seeds (optional)
For sauce:
- 2 tbsp peanut butter or PB2
- 1 tsp peanut butter (if you are using PB2)
- Juice from 1/2 lime
- 1 tsp maple syrup
- Squeeze of sriracha (more or less according to your taste)
- Pinch of salt
- Water to thin out consistency
To make:
- Make rice according to package (if you need to). If you already have the rice, heat up in a large bowl and set aside.
- To a saute pan, add mushrooms, soy sauce, ginger, and water. Keep heat set to medium-high and add more soy sauce/water if necessary to prevent sticking. Cook until tender.
- While mushrooms are cooking, chop up your cucumbers, shred/shave your carrot, and prepare your avocado. Add to your bowl.
- To make sauce, add everything to a small bowl and whisk until smooth.
- Once everything is done, at mushrooms and raw veg to bowl, avocado, sprinkle with sesame seeds, and drizzle sauce!
