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
- Kewpie Mayo
- Lemon Juice
- Onion
- Onions
- Piquanté Peppers
- Sushi Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
PICKLE
In a bowl, combine the Cucumber and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
RICE
Place the rice in a pot with 300ml [600ml]|#7DA0D7 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.
SESAME
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.
PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and the 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. In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
BOWL IT UP!
Dish up the sushi rice, topped with the mushrooms, the piquanté peppers, pickled Cucumber, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
PICKLE
In a bowl, combine the Cucumber and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
RICE
Place the rice in a pot with 300ml [600ml]|#7DA0D7 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.
SESAME
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.
PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and the 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. In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
BOWL IT UP!
Dish up the sushi rice, topped with the mushrooms, the piquanté peppers, pickled Cucumber, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
PICKLE
In a bowl, combine the Cucumber and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
RICE
Place the rice in a pot with 900ml [1.2L]|#7DA0D7 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.
SESAME
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.
PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and the 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. In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
BOWL IT UP!
Dish up the sushi rice, topped with the mushrooms, the piquanté peppers, pickled Cucumber, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
PICKLE
In a bowl, combine the Cucumber and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
RICE
Place the rice in a pot with 900ml [1.2L]|#7DA0D7 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.
SESAME
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.
PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
ASIAN SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and the 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. In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency.
BOWL IT UP!
Dish up the sushi rice, topped with the mushrooms, the piquanté peppers, pickled Cucumber, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander.
Frequently Asked Questions
What is the preparation time for Gochujang Mushroom Bowl?
The preparation time for Gochujang Mushroom Bowl with sushi rice, kewpie mayo & toasted sesame seeds is between 25 and 40 minutes.
What is the total time required to make Gochujang Mushroom Bowl with sushi rice, kewpie mayo & toasted sesame seeds?
The total time required to make Gochujang Mushroom Bowl with sushi rice, kewpie mayo & toasted sesame seeds is between 40 and 55 minutes.
How many servings does Gochujang Mushroom Bowl provide?
4 servings
What are the main ingredients in Gochujang Mushroom Bowl?
Asian Sauce, Bell Pepper, Black Sesame Seeds, Button Mushrooms, Cucumber, Fresh Coriander, Gochujang, Kewpie Mayo, Lemon Juice, Onion, Onions, Piquanté Peppers, Sushi Rice
What is the nutritional information of Gochujang Mushroom Bowl?
Calories: 939, Carbs: 124.3 grams, Fat: grams, Protein: 16.1 grams, Sugar: 33.7 grams, Salt: 885.9 grams
How do I prepare Gochujang Mushroom Bowl?
BOWL IT UP!: Dish up the sushi rice, topped with the mushrooms, the piquanté peppers, pickled cucumber, and the pepper. Drizzle over the mayo. Scatter over the sesame seeds and garnish with the coriander. ASIAN SAUCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms and the 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. In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency. PEPPERS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SESAME: 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. RICE: Place the rice in a pot with 300ml [600ml]|#7DA0D7 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. PICKLE: In a bowl, combine the cucumber and the lemon juice. Set aside to pickle. Drain just before serving, reserving the pickling liquid.
What should be prepared from my kitchen to make Gochujang Mushroom Bowl?
Asian Sauce, Bell Pepper, Black Sesame Seeds, Button Mushrooms, Cucumber, Fresh Coriander, Gochujang, Kewpie Mayo, Lemon Juice, Onion, Onions, Piquanté Peppers, Sushi Rice
How many calories does Gochujang Mushroom Bowl have?
939 calories
How much fat content does Gochujang Mushroom Bowl have?
grams
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