Mushroom Tempura & Avocado Rice Bowl with Spicy Marinated Carrots
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Mushroom Tempura & Avocado Rice Bowl

with Spicy Marinated Carrots

25 MIN
+$8.95/serving 2 Servings
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    From the Test Kitchen

    For this dynamic bowl, hearty mushrooms get a special, Japanese-inspired twist from a coating of tempura batter, which creates incredibly light, crispy texture when fried––plus a sprinkle of furikake, or seaweed seasoning. It’s all perfectly balanced by toppings of creamy avocado and a zesty carrot slaw.
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    • Nutrition
      PER SERVING
    • Calories
      970 Cals (est.)
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    fresh
    ingredients
    Mushroom Tempura & Avocado Rice Bowl with Spicy Marinated Carrots
    Title
    • 2 Flank Steaks
    • 1 cup Sushi Rice
    • 4 oz Mushrooms
    • ¼ cup Tempura Mix
    • 1 Avocado
    • 2 tsps Gochujang
    • 6 oz Carrots
    • 1 Tbsp Soy Sauce
    • 3 Tbsps Sweet Chili Sauce
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 tsp Furikake

    Mushroom Tempura & Avocado Rice Bowl

    Cook the rice
    1 Cook the rice

    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.

    2 Prepare the ingredients

    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.

    Prepare the ingredients
    Marinate the carrots
    3 Marinate the carrots

    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.

    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Wipe out the pan. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Make the tempura mushrooms & serve your dish
    5 Make the tempura mushrooms & serve your dish

    Meanwhile, 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 in the same pan, 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 (including any liquid), tempura mushrooms, sliced steaks, and seasoned avocado. Garnish with the sweet chili sauce and as much of the furikake as you’d like. Enjoy!

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