Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chirashi-Style Rice Bowls
with Tempura Mushrooms & Spicy Pickled Carrots
55 MIN
2 Servings
From the Test Kitchen
The chirashi bowl is a Japanese favorite of sticky sushi rice (a short-grain variety) covered with any number of flavorful toppings. Tonight’s vegetarian take features a dynamic array of tastes and textures, including crispy tempura-fried mushrooms, pickled carrots spiced with chile paste, creamy avocado, and nutty-sweet roasted broccoli. All together, it makes for a delicious homage to the classic.
Get Cooking-
NutritionPER SERVING
-
Calories630 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & season the avocado:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the broccoli into small florets. Peel the carrots thinly slice on an angle. Cut off and discard the mushroom stems. Pit, peel, and medium dice the avocado; place in a bowl with 1/4 of the vinegar to prevent browning. Season with salt.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
3
Roast the broccoli:
While the rice cooks, place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to a large bowl. Set aside in a warm place.
4
Pickle the carrots:
While the broccoli roasts, in a medium pan (nonstick, if you have one), combine the carrots, sugar, remaining vinegar, a big pinch of salt, and 1/4 cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 30 seconds to 1 minute, or until the sugar has dissolved. Turn off the heat. Stir in as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Transfer to a bowl. Set aside to cool, stirring occasionally, for at least 10 minutes. Rinse and wipe out the pan.
5
Make the tempura mushrooms:
While the carrots cool, in a large bowl, combine the tempura mix and ¼ cup of cold water; whisk until smooth. Season with salt and pepper. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, thoroughly coat the mushrooms in the batter (letting any excess drip off) and carefully add to the pan. Cook 2 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt.
6
Dress the broccoli & plate your dish:
To the bowl of roasted broccoli, add the mirin and soy sauce. Toss to thoroughly coat; season with salt and pepper to taste. Divide the cooked rice and dressed broccoli between 2 bowls. Top with the pickled carrots (reserving the pickling liquid), seasoned avocado, and tempura mushrooms. Drizzle with the reserved pickling liquid. Garnish the rice with the furikake. Enjoy!
1
Prepare the ingredients & season the avocado:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the broccoli into small florets. Peel the carrots thinly slice on an angle. Cut off and discard the mushroom stems. Pit, peel, and medium dice the avocado; place in a bowl with 1/4 of the vinegar to prevent browning. Season with salt.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 1/2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
3
Roast the broccoli:
While the rice cooks, place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Transfer to a large bowl. Set aside in a warm place.
4
Pickle the carrots:
While the broccoli roasts, in a medium pan (nonstick, if you have one), combine the carrots, sugar, remaining vinegar, a big pinch of salt, and 1/4 cup of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 30 seconds to 1 minute, or until the sugar has dissolved. Turn off the heat. Stir in as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Transfer to a bowl. Set aside to cool, stirring occasionally, for at least 10 minutes. Rinse and wipe out the pan.
5
Make the tempura mushrooms:
While the carrots cool, in a large bowl, combine the tempura mix and ¼ cup of cold water; whisk until smooth. Season with salt and pepper. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, thoroughly coat the mushrooms in the batter (letting any excess drip off) and carefully add to the pan. Cook 2 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt.
6
Dress the broccoli & plate your dish:
To the bowl of roasted broccoli, add the mirin and soy sauce. Toss to thoroughly coat; season with salt and pepper to taste. Divide the cooked rice and dressed broccoli between 2 bowls. Top with the pickled carrots (reserving the pickling liquid), seasoned avocado, and tempura mushrooms. Drizzle with the reserved pickling liquid. Garnish the rice with the furikake. Enjoy!
Tips from Home Chefs