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Mushroom Tempura Rice Bowl
with Avocado & Spicy Marinated Carrots
25 MIN
2 Servings
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. It’s all perfectly balanced by toppings of creamy avocado and a zesty carrot slaw.
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NutritionPER SERVING
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Calories530 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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:
While the rice cooks, 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.
3
Marinate the carrots:
While the rice continues to cook, 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
Make the tempura mushrooms & serve your dish:
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 coated mushroom sizzles immediately when added, carefully add the coated mushroom slices in an even layer (letting any excess drip off). Cook 3 to 4 minutes per side, or until golden brown. 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 furikake. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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:
While the rice cooks, 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.
3
Marinate the carrots:
While the rice continues to cook, 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
Make the tempura mushrooms & serve your dish:
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 coated mushroom sizzles immediately when added, carefully add the coated mushroom slices in an even layer (letting any excess drip off). Cook 3 to 4 minutes per side, or until golden brown. 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 furikake. Enjoy!
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