Dinner / Japanese-inspired
Miso Mushroom Rice Bowls
Browned mushrooms get a savory miso glaze before joining rice, edamame and cucumber. Sesame seeds finish these Japanese-inspired vegan bowls.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains soy.
- Contains sesame.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook rice according to the packet. Boil edamame according to its packet and drain.
Whisk miso, vinegar, maple syrup and water.
Brown mushrooms in oil in a wide skillet for 10 minutes. Add miso sauce and simmer for 2 minutes.
Divide rice between bowls and add mushrooms, edamame, cucumber and sesame seeds.
0 of 4 steps complete
A little kitchen know-how
- Let mushrooms brown before adding the sauce for a deeper flavor.
Make it yours & keep it well
Use cooked chickpeas instead of edamame for a bean variation.
Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Estimated nutrition per serving
450 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Can I adapt this plant-based recipe?
Use cooked chickpeas instead of edamame for a bean variation.
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