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Mushroom Tempura Rice Bowl Fill 1 Created with Sketch.

with Avocado & Spicy Marinated Carrots

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories

Hearty mushrooms get a special, Japanese-inspired twist from a coating of tempura batter, which creates incredibly light, crispy texture when fried—perfectly balanced by toppings of creamy avocado and a zesty carrot slaw.

Get Cooking
fresh
ingredients
Mushroom Tempura Rice Bowl with Avocado & Spicy Marinated Carrots
Title
  • ½ cup Jasmine Rice
  • 6 oz Carrots
  • 4 oz Cremini Mushrooms
  • 1 Avocado
  • ¼ cup Tempura Mix
  • 1 tsp Furikake
  • 2 tsps Gochujang
  • 3 Tbsps Sweet Chili Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Mirin
step-by-step
instructions
Cook the rice:
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

Prepare the ingredients:
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. 

Marinate the carrots:
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. 

Make the mushroom tempura & serve your dish:
4 Make the mushroom tempura & 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 to the batter; 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 slice of mushroom sizzles immediately when added, carefully add the coated mushrooms in an even layer (letting the 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, mushroom tempura, and seasoned avocado. Garnish with the sweet chili sauce and furikake. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the rice:
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. 

Prepare the ingredients:
Marinate the carrots:
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 mushroom tempura & 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 to the batter; 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 slice of mushroom sizzles immediately when added, carefully add the coated mushrooms in an even layer (letting the 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, mushroom tempura, and seasoned avocado. Garnish with the sweet chili sauce and furikake. Enjoy! 

Make the mushroom tempura & serve your dish: