Ingredients

1 cup cooked rice (used sushi rice from ⅓ cup dry)

1 tbsp chili oil

9 oz king oyster mushrooms

6 oz shimeji mushrooms

1/2 tbsp gochujang paste

2 tsp tamari (low sodium preferred)

1/2 tbsp maple syrup

1 tsp rice vinegar

1 tsp sesame oil

1 1/2 tbsp peanut butter (or tahini for nut-free option)

1 tbsp fresh ginger (finely grated)

1 clove garlic (peeled)

2 tbsp lime juice

2 tsp tamari (low sodium preferred)

2 tsp maple syrup

1/4 cup dairy-free milk (I used soy)

1 tsp gochujang paste

1 1/2 cups shelled frozen edamame (thawed)

1 medium cucumber (diced)

2 spring onions (finely chopped)

1 avocado (diced)

1/4 cup fresh mint (finely chopped)

Instructions

Step 1: Preheat the oven to 400°F (200°C) fan-forced. On a large baking tray lined with baking paper, combine the cooked rice and chili oil, spreading into a thin layer. Bake on the middle rack for 30 minutes, stirring halfway through. After it cools slightly, fold the baking paper over the rice and use a jar to gently crush it, breaking up large clumps to create crispy rice pieces.

Step 2: Prepare the mushrooms by separating the king oyster mushroom caps and stems. Slice the caps and shred the stems with a fork. Chop the base of the shimeji mushrooms and separate them. In a large lidded container, mix 1/2 tbsp gochujang, 2 tsp tamari, 1/2 tbsp maple syrup, and 1 tsp rice vinegar until smooth. Add the mushrooms, seal the container, and shake to coat evenly. In a large pan over medium heat, cook mushrooms for about 10 minutes until they release their juices. When drying out, add sesame oil, stir, and cook 2 minutes without stirring for browning. Stir again, then leave undisturbed for 2 more minutes to brown further.

Step 3: Make the peanut sauce by blending peanut butter, grated ginger, garlic, lime juice, 2 tsp tamari, 2 tsp maple syrup, dairy-free milk, and 1 tsp gochujang paste until smooth. Alternatively, finely mince ginger and garlic and whisk all sauce ingredients together until well combined.

Step 4: Assemble the salad by dividing edamame, cucumber, spring onion, avocado, mint, mushrooms, and crispy rice between two bowls. Drizzle the peanut sauce over the top and serve immediately.

Tips & Variations

For a nut-free version, substitute peanut butter with tahini in the sauce.

Use sushi rice as it crisps well, but any short-grain rice will work for the crispy base.

Adjust the gochujang quantity to taste if you prefer less heat.

Add toasted sesame seeds or chopped peanuts for extra crunch.

If fresh mint is unavailable, try cilantro or basil for a different herbal note.

Storage

Store leftover components separately to maintain texture. Keep crispy rice in an airtight container at room temperature for up to 2 days. Mushrooms and salad veggies can be refrigerated for up to 2 days but are best fresh. Reheat mushrooms gently in a pan before assembling if desired. Avoid storing the salad fully dressed as the crispy rice will soften.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute with cremini, shiitake, or button mushrooms if king oyster and shimeji are unavailable. Adjust cooking times as needed since different mushrooms release different amounts of moisture.

Is this recipe vegan and gluten-free?

Yes, this recipe is naturally vegan. Use tamari (gluten-free soy sauce) to keep it gluten-free as well. Also, ensure your gochujang paste is gluten-free, as some brands include wheat.