The best buddha bowl you will ever taste, Chef! A base of sushi rice is topped with meaty mushrooms, a spicy & umami-rich Oriental sauce, pickled veg, and lightly charred bell pepper. Finish with the Kewpie mayo drizzle, toasted sesame seeds & fresh coriander.
Vegetarian Gochujang Mushroom Bowl
Vegetarian Gochujang Mushroom Bowl
with sushi rice, kewpie mayo & toasted sesame seeds
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Black Sesame Seeds
- Button Mushrooms
- Cucumber
- Fresh Coriander
- Gochujang
- Kewpie Mayo
- Lemon Juice
- Onion
- Onions
- Oriental Sauce
- 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 lemon 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 Oriental 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 the meal 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.
QUICK PICKLE
In a bowl, combine the Cucumber matchsticks, the radish rounds, and the lemon 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 Oriental 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 the meal 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.
QUICK PICKLE
In a bowl, combine the Cucumber matchsticks, the radish rounds, and the lemon 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 Oriental 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 the meal 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.
QUICK PICKLE
In a bowl, combine the Cucumber matchsticks, the radish rounds, and the lemon 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 Oriental 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 the meal 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.
Frequently Asked Questions
What is the preparation time for Vegetarian Gochujang Mushroom Bowl?
The preparation time for Vegetarian 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 Vegetarian Gochujang Mushroom Bowl with sushi rice, kewpie mayo & toasted sesame seeds?
The total time required to make Vegetarian Gochujang Mushroom Bowl with sushi rice, kewpie mayo & toasted sesame seeds is between 40 and 55 minutes.
How many servings does Vegetarian Gochujang Mushroom Bowl provide?
4 servings
What are the main ingredients in Vegetarian Gochujang Mushroom Bowl?
Bell Pepper, Black Sesame Seeds, Button Mushrooms, Cucumber, Fresh Coriander, Gochujang, Kewpie Mayo, Lemon Juice, Onion, Onions, Oriental Sauce, Radish, Sushi Rice
What is the nutritional information of Vegetarian Gochujang Mushroom Bowl?
Calories: 914, Carbs: 120 grams, Fat: grams, Protein: 15.9 grams, Sugar: 30 grams, Salt: 322 grams
How do I prepare Vegetarian Gochujang Mushroom Bowl?
A VEGGIE FEAST: Dish up the meal 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. QUICK PICKLE: In a bowl, combine the cucumber matchsticks, the radish rounds, and the lemon 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. MAYO DRIZZLE: In a small bowl, loosen the mayo with the reserved pickling liquid until drizzling consistency. 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 Oriental sauce. Mix until coated. Remove from the heat and season.
What should be prepared from my kitchen to make Vegetarian Gochujang Mushroom Bowl?
Bell Pepper, Black Sesame Seeds, Button Mushrooms, Cucumber, Fresh Coriander, Gochujang, Kewpie Mayo, Lemon Juice, Onion, Onions, Oriental Sauce, Radish, Sushi Rice
How many calories does Vegetarian Gochujang Mushroom Bowl have?
914 calories
How much fat content does Vegetarian Gochujang Mushroom Bowl have?
grams
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