Crunchy Rice Mushroom Bowl (Print Version)

# Ingredients:

→ Crunchy Rice

01 - 1 cup finished sushi rice (made from ⅓ cup uncooked)
02 - 1 tablespoon spicy oil

→ Spicy Mushrooms

03 - 9 oz king trumpet mushrooms
04 - 6 oz brown beech mushrooms
05 - ½ tablespoon Korean hot pepper paste
06 - 2 teaspoons light tamari
07 - ½ tablespoon pure maple syrup
08 - 1 teaspoon rice wine vinegar
09 - 1 teaspoon toasted sesame oil

→ Nutty Dressing

10 - 1 ½ tablespoons creamy peanut butter (or tahini if you're avoiding nuts)
11 - 1 tablespoon fresh ginger root, grated
12 - 1 garlic clove, skin removed
13 - 2 tablespoons fresh lime juice
14 - 2 teaspoons light tamari
15 - 2 teaspoons pure maple syrup
16 - ¼ cup non-dairy milk (we like soy best)
17 - 1 teaspoon Korean hot pepper paste

→ Bowl Mix

18 - 1 ½ cups ready-to-eat frozen edamame beans, defrosted
19 - 1 medium cucumber, cut into small cubes
20 - 2 green onions, sliced thin
21 - 1 ripe avocado, cut into chunks
22 - ¼ cup mint leaves, chopped small

# Instructions:

01 - Turn your oven to 200°C with fan. Mix your cooked rice with spicy oil on a paper-lined baking sheet, spreading it out thin. Cook for 30 minutes in the middle of the oven, giving it a stir halfway. After it cools a bit, fold the paper over and smash the rice with a jar to break it up.
02 - Pull apart the tops and bottoms of the trumpet mushrooms. Cut the tops with your knife and tear the stems using a fork. Cut off the bottom part of the beech mushrooms and pull them apart.
03 - In a big container with a top, mix together hot pepper paste, tamari, maple syrup, and vinegar until smooth. Throw in all your mushrooms, put the lid on, and shake it up good so they're all coated.
04 - Warm up a big skillet on medium and add your spiced mushrooms. Let them cook about 10 minutes until they get juicy. When they start looking dry, pour in the sesame oil, stir once, and don't touch them for 2 minutes so they brown. Stir once more, then leave them alone another 2 minutes to get more color.
05 - Throw peanut butter, ginger, garlic, lime juice, tamari, maple syrup, plant milk, and hot pepper paste into a small blender. Blend till it's smooth. No blender? Just chop up the ginger and garlic super small, then mix everything with a fork.
06 - Split the edamame, cucumber, green onions, avocado, mint, mushrooms, and crunchy rice between two bowls. Pour some nutty dressing over everything and dig in.

# Notes:

01 - The crunchy rice creates an amazing texture next to the soft mushrooms and crisp veggies

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