Description
A vibrant and satisfying mushroom poke bowl made with marinated mushrooms, fresh vegetables, and rice. This plant-based twist on a Hawaiian classic brings bold umami flavor and wholesome ingredients together in every bite.
Ingredients
Scale
- 1 cup cooked rice (white, brown, or sushi rice)
- 1 cup sliced mushrooms (shiitake, oyster, or portobello)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup
- ½ avocado, sliced
- ½ cup shredded carrots
- ½ cucumber, thinly sliced
- 1 teaspoon sesame seeds
- Optional: pickled ginger, chopped green onions, spicy mayo, seaweed flakes
Instructions
- Slice mushrooms and place in a medium bowl.
- Whisk together soy sauce, sesame oil, rice vinegar, and maple syrup.
- Pour the marinade over mushrooms and let them sit for 15–30 minutes.
- Sauté the marinated mushrooms in a skillet over medium heat until golden and tender.
- Divide rice into two bowls as the base.
- Top with cooked mushrooms, avocado, carrots, cucumber, and other toppings.
- Sprinkle sesame seeds on top and drizzle with spicy mayo if using.
- Serve immediately and enjoy fresh.
Notes
Let mushrooms marinate overnight for a deeper flavor.
Try quinoa or cauliflower rice for a lower-carb base.
Store components separately and assemble bowls just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg