Mushroom Grain Bowl with Creamy Dressing

Ingredients

For the marinated mushrooms

4 large shiitake mushrooms (fresh not dried), stems removed 

1 tablespoon soy sauce 

1 tablespoon rice vinegar 

1 teaspoon fresh ginger, thinly sliced 

1 garlic clove, sliced 

60 ml boiling water 

For the dressing 

85 g kimchi

115 g mayonnaise

For the bowls

170 g cooked brown jasmine rice 

1 tablespoon sesame oil 

2 tablespoons furikake seasoning 

160 g cooked edamame 

1 carrot, peeled and grated 

1 avocado, sliced 

1 spring onion, thinly sliced (optional) 

Method

Put the mushrooms in a medium bowl with the soy sauce, vinegar, ginger, and garlic, and toss well to combine.  

Pour the boiling water over the mushrooms. Cover the bowl and let the mixture sit for 10 minutes. Remove the mushrooms and slice thinly when cool enough to handle. 

Using an immersion blender or regular blender, blend the kimchi and mayonnaise together until smooth, scraping down the sides of the container a couple of times. Set aside. 

Put the rice in a medium bowl with the sesame oil and furikake and toss well until thoroughly combined. 

To assemble your bowls, put a quarter of the rice mixture in each serving bowl, spreading it out to make a flat surface. Divide the edamame, carrot, avocado and sliced mushrooms between the bowls, assembling them on top of the rice, then drizzle some dressing over the top. Garnish with spring onions.