Japanese · Lunch
Mixed Vegetable Rice Bowl
A Japanese rice bowl of steamed short-grain rice topped with sautéed carrot, shiitake mushroom, snap pea, bok choy and edamame. The vegetables are seasoned with soy sauce, mirin and sesame oil, finished with toasted sesame seeds and scallion for a light, umami-driven vegetable-forward meal.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
420Calories
16.2gProtein
10.1gFat
67.4gCarbs
9.2gSugar
9.6gFiber
768mgSodium
0mgChol
1.5gSat Fat
920mgPotassium
165mgCalcium
3.8mgIron
0mcgVitamin B12
42mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
rich-umami
thirty-min-meals
vegan
low-calorie
Instructions
1
Prep
Julienne the carrot into thin strips, slice the shiitake mushrooms, trim and halve the snap peas, and chop the bok choy into bite-sized pieces.
2
Heat 1/2 tsp vegetable oil in a small skillet over medium-high heat. Add carrot and shiitake mushroom; cook 3 minutes, stirring often, until mushroom softens and releases liquid.
3
Add snap pea and bok choy to the skillet; cook over medium heat 2 minutes until bok choy wilts and turns bright green at the edges.
4
Stir edamame, soy sauce, mirin, and sesame oil into the skillet; cook over medium-low heat 1 minute until sauce coats vegetables and turns glossy.
5
Spoon warm sushi rice into a bowl and arrange sautéed vegetable mixture over the top. Scatter toasted sesame seeds and sliced scallion over the bowl.
6
Plate
Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup300g cooked sushi rice
- 2/3 cup80g carrot
- 2.8 oz80g shiitake mushroom
- 2.2 oz60g snap pea
- 2.2 oz60g bok choy
- 5 oz140g edamame, shelled and cooked
- 4 tsp4 tsp soy sauce
- 2 tsp2 tsp mirin
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp vegetable oil
- 2 tsp2 tsp toasted sesame seeds
- 22 scallion
