Poke Bowl with Soy Shiitakes

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.

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.

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.

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.

Slice both and set aside.

In a small bowl stir together the mayo and sriracha.

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.