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Japanese-inspired - Dinner
Miso Mushroom Rice Bowls
Savory mushrooms glazed with miso, ginger, and soy over rice with crisp cucumber and scallions.
EasyVegetarianDairy-free
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Japanese-inspired - Dinner
Savory mushrooms glazed with miso, ginger, and soy over rice with crisp cucumber and scallions.
2
12 min
20 min
32 min
510 kcal
Soy, Sesame
Whisk miso, soy sauce, ginger, rice vinegar, and 2 tablespoons water in a small bowl until smooth.
Heat sesame oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3 minutes.
Stir the mushrooms and cook 5 to 7 minutes more until browned and most moisture has evaporated.
Lower the heat to medium. Pour in the miso mixture and toss for 1 to 2 minutes until glossy and thick enough to coat the mushrooms.
Divide warm rice between bowls. Top with miso mushrooms, cucumber, and scallions.
Store mushrooms and rice separately for up to 3 days. Keep cucumber fresh in a separate container.
Microwave rice and mushrooms with a teaspoon of water, then add cucumber and scallions cold.
Follow standard food-safety guidance for storage, cooking temperatures, and leftovers.