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Poke Bowl with Soy Shiitakes

Active Time: 25 minutes
Total Time: 25 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Vegan
  • Vegetarian
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Why we love it:

Every once in a while I get an insatiable craving for a poke bowl and it’s the only dinner that sounds good. I love how colorful they are, that the whole family can assemble their own plate, and that it’s filling and feels good to eat. You can use any sauce on top but spicy mayo (think sushi roll) is the best in my opinion.

Ingredients

  • 112 cups Short Grain Rice (White)
  • 114 teaspoons Kosher Salt (divided)
  • 3 cups Water
  • 2 teaspoons Rice Vinegar
  • 12 teaspoon White Sugar
  • 8 ounces Baby Spinach (or 6 oz, a small package is ok or buy in bulk)
  • 12 teaspoon Sesame Oil
  • 1 pound Shiitake Mushrooms
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Soy Sauce
  • 2 Carrots
  • 1 Tablespoon White Sesame Seeds
  • 1 English Cucumber
  • 2 Avocados
  • 1 Tablespoon Mayonnaise
  • 1 Tablespoon Sriracha (or to taste)
  • 2 teaspoons Pickled Ginger (optional for garnish)

Cooking Instructions

  • 1. RICE

    Rinse the rice well - this removes starch and will help your grains to not be gummy in the end. Bring the rice, fresh water, and a teaspoon of salt to a boil over high heat. Stir well, then turn down to lowest possible heat and cover tightly. Steam for 20 minutes, then stir it. If done, turn off heat and let sit. If there’s any water left, keep steaming for another 3 - 5 minutes.

    Separately, in a small pot or microwavable dish, heat the rice vinegar, ¼ teaspoon of salt and ½ teaspoon of sugar to a boil. Stir to dissolve the salt and sugar. Reserve 1 teaspoon of this mixture for the spinach. When the rice is done, sprinkle the remaining vinegar mixture over the hot rice and gently stir to let all grains come in contact with the vinegar.

  • 2. SPINACH

    In a large sauté pan, heat the sesame oil over medium-high heat, then add the spinach and toss to wilt, adding spinach to the pan in batches as needed. When it’s about halfway wilted, add the reserved vinegar mixture and toss. Turn off the heat and remove spinach to a bowl; set aside.

  • 3. MUSHROOMS

    Remove the stems (freeze for your next stock!) and slice the caps into 2 - 4 strips as desired. Heat the butter in the same pan you used for the spinach. Add the mushrooms and cook, stirring occasionally, for about 8 minutes or until they’re browned and mostly soft. Add the soy sauce and stir, cook for 1 minute longer. Turn off heat and let them hang out until you’re ready.

  • 4. CARROTS

    Meanwhile, grate carrots on the wide holes of a box grater or with a food processor. Toss in a bowl with sesame seeds; set aside.

  • 5. CUCUMBERS + AVOCADO

    Slice both and set aside.

  • 6. SAUCE

    In a small bowl stir together the mayo and sriracha.

  • 7. SERVING

    Assemble: In wide bowls, plate a mound of rice and gently pat it down to cover the bottom surface. Moving around the bowl, make little piles of spinach, chopped cucumber, shredded carrot, sauteed mushrooms, and sliced avocado. Sprinkle with seeds; top with pickled ginger (if using). Serve the sauce drizzled over top or on the side.

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Substitutions

  • GLUTEN FREE:
    use tamari, GF soy sauce
  • VEGAN:
    use vegan mayo
  • PESCATARIAN:
    we have a marinated tuna version posted, but you can add any seared fish on top too
  • RICE:
    serve over salad greens or noodles
  • VEGGIES:
    other tasty ideas: roasted cauliflower or squash, mung bean sprouts, pineapple or mango
  • ADD ONS:
    be creative! Crumbled nori or furikake spice is delicious, wonton chips or fried noodles, chili crisp sauce, radishes, snap peas, leftovers!
  • KIDS CORNER:
    kids can have their own bowls with ingredients they’ll accept and try one or two new items too. Set it up so they can assemble their bowls and make decisions! You can make their sauce less spicy by combining the mayo with a little bit of hoisin or oyster sauce instead of sriracha

Prep Ahead & Use It Up

  1. Make the marinade
  2. Mix the spicy mayo sauce
  3. Cook the rice and season it with the vinegar/sugar mixture
  4. If easier for you, cook the mushrooms and just reheat them before serving
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