Mushroom Tempura Rice Bowl

In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin. 

Meanwhile, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Thinly slice the mushrooms. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Season with salt and pepper.

In a medium bowl, whisk together the soy sauce and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Add the grated carrots; stir to coat. Set aside to marinate, stirring occasionally, at least  10 minutes. Taste, then season with salt and pepper if desired.

While the carrots marinate, in a large bowl, whisk together the tempura mix and ¼ cup of cold water. Season with salt  and pepper. Add the sliced mushrooms; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of batter sizzles immediately when added, carefully add the coated mushroom slices in an even layer (letting any excess batter drip off). Cook 3 to 4 minutes per side, or until lightly browned. Transfer to a paper towel-lined plate and immediately season with salt. Serve the cooked rice topped with the marinated carrots, tempura mushrooms, and seasoned avocado. Garnish with the sweet chili sauce and as much of the togarashi as you’d like. Enjoy!