Shiitake mushroom and crispy kale rice bowls

Name: Shiitake mushroom and crispy kale rice bowls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: 120 g sushi rice; 1 tbsp Japanese rice vinegar; 1 tsp clear honey; 180 g kale; 1 tsp sesame oil; 160 g frozen soya beans; 1 tbsp Vegetable oil; 1 tsp finely grated fresh root ginger; 300 g shiitake mushrooms, stems trimmed and larger caps halved; 1½ tbsp reduced salt soya sauce; 2 salad onions, fi nely sliced; 1 tbsp sesame seeds, toasted

These rice bowls are the perfect way to get your veggies in. They're simple to prepare and easily changeable with whatever you have available, although we think this shiitake mushroom and crispy kale is the best one!

4.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

120g sushi rice
1 tbsp Japanese rice vinegar
1 tsp clear honey
180g kale
1 tsp sesame oil
160g frozen soya beans
1 tbsp Vegetable oil
1 tsp finely grated fresh root ginger
300g shiitake mushrooms, stems trimmed and larger caps halved
1½ tbsp reduced salt soya sauce
2 salad onions, fi nely sliced
1 tbsp sesame seeds, toasted

Put the sushi rice in a pan, swirl in water to release some of the starch, then tip to pour out the excess water; repeat twice more. Pour 250ml fresh cold water over the rice, bring to the boil, then turn down to a low simmer, cover with a lid and cook for 12 minutes. Take off the heat and leave to stand covered for 10 minutes, then stir through the vinegar, honey and a pinch of salt.
Meanwhile, preheat the oven to 160°C, gas mark 3. Tear the kale from its stems into leafy pieces about 3cm wide. Toss with the sesame oil, season and spread out on a large baking tray; bake for about 20 minutes, turning halfway through, until crisp. Simmer the soya beans for 3-4 minutes in boiling water, then drain and set aside.
Heat the vegetable oil in a large frying pan, add the ginger and sizzle briefl y, then add the mushrooms and 5 tbsp water. Cook over a high heat for 3-4 minutes, until most of the water has evaporated, then tip in the soy sauce and cook until the liquid has evaporated and the mushrooms start to turn golden. Divide the rice between 2 shallow bowls. Top with the mushrooms, kale, soya beans, salad onions and sesame seeds.

Typical values per serving when made using specific products in recipe