The best buddha bowl you will ever taste, Chef! A base of sushi rice is topped with meaty mushrooms, a spicy & umami-rich Asian sauce, pickled veg, and lightly charred bell pepper. Finish with the Kewpie mayo drizzle, toasted sesame seeds & fresh coriander.
Gochujang Mushroom Bowl
Gochujang Mushroom Bowl
with sushi rice, kewpie mayo & toasted sesame seeds
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Asian Sauce
- Bell Pepper
- Black Sesame Seeds
- Button Mushrooms
- Cucumber
- Fresh Coriander
- Gochujang Paste
- Kewpie Mayo
- Lemon Juice
- Onion
- Onions
- Radish
- Sushi Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
QUICK PICKLE
In a bowl, combine the cucumber matchsticks, the radish rounds, and the lime juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG & GOCHUJANG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the gochujang (to taste) and the Asian sauce. Mix until coated. Remove from the heat and season.
MAYO DRIZZLE
In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
A VEGGIE FEAST
Dish up buddha bowl-style! Top the sushi rice with the mushrooms & all the sauce, the pickled cucumber & radish, and the charred pepper. Drizzle over the loosened mayo. Scatter over the toasted sesame seeds and garnish with the chopped coriander.
Cucumber - 50g
Radish - 20g
Lemon Juice - 15ml
Sushi Rice - 100ml
Black Sesame Seeds - 5ml
Bell Pepper - 1
Button Mushrooms - 125g
Onion - 1
Gochujang Paste - 10ml
Asian Sauce - 30ml
Kewpie Mayo - 40ml
Fresh Coriander - 3g
QUICK PICKLE
In a bowl, combine the cucumber matchsticks, the radish rounds, and the lime juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG & GOCHUJANG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 5-6 minutes (shifting occasionally). Add the gochujang (to taste) and the Asian sauce. Mix until coated. Remove from the heat and season.
MAYO DRIZZLE
In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
A VEGGIE FEAST
Dish up buddha bowl-style! Top the sushi rice with the mushrooms & all the sauce, the pickled cucumber & radish, and the charred pepper. Drizzle over the loosened mayo. Scatter over the toasted sesame seeds and garnish with the chopped coriander.
Cucumber - 100g
Radish - 40g
Lemon Juice - 30ml
Sushi Rice - 200ml
Black Sesame Seeds - 10ml
Bell Pepper - 1
Button Mushrooms - 250g
Onion - 1
Gochujang Paste - 20ml
Asian Sauce - 60ml
Kewpie Mayo - 80ml
Fresh Coriander - 5g
QUICK PICKLE
In a bowl, combine the cucumber matchsticks, the radish rounds, and the lime juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG & GOCHUJANG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the gochujang (to taste) and the Asian sauce. Mix until coated. Remove from the heat and season.
MAYO DRIZZLE
In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
A VEGGIE FEAST
Dish up buddha bowl-style! Top the sushi rice with the mushrooms & all the sauce, the pickled cucumber & radish, and the charred pepper. Drizzle over the loosened mayo. Scatter over the toasted sesame seeds and garnish with the chopped coriander.
Cucumber - 150g
Radish - 60g
Lemon Juice - 45ml
Sushi Rice - 300ml
Black Sesame Seeds - 15ml
Bell Pepper - 1
Button Mushrooms - 375g
Onions - 2
Gochujang Paste - 30ml
Asian Sauce - 90ml
Kewpie Mayo - 120ml
Fresh Coriander - 8g
QUICK PICKLE
In a bowl, combine the cucumber matchsticks, the radish rounds, and the lime juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
SUSHI RICE
Place the rinsed rice in a pot with 1.2L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 15-20 minutes. Remove from the pot and spread on a plate. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN VEG & GOCHUJANG
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the gochujang (to taste) and the Asian sauce. Mix until coated. Remove from the heat and season.
MAYO DRIZZLE
In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
A VEGGIE FEAST
Dish up buddha bowl-style! Top the sushi rice with the mushrooms & all the sauce, the pickled cucumber & radish, and the charred pepper. Drizzle over the loosened mayo. Scatter over the toasted sesame seeds and garnish with the chopped coriander.
Cucumber - 200g
Radish - 80g
Lemon Juice - 60ml
Sushi Rice - 400ml
Black Sesame Seeds - 20ml
Bell Pepper - 1
Button Mushrooms - 500g
Onions - 2
Gochujang Paste - 40ml
Asian Sauce - 120ml
Kewpie Mayo - 160ml
Fresh Coriander - 10g