Sticky Teriyaki Mushroom Bowl (Printable)
Sticky teriyaki mushrooms with crisp sesame greens over fluffy rice for a satisfying, flavor-packed meal.
# What You’ll Need:
→ Teriyaki Mushrooms
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→ Sesame Greens
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→ Base and Garnishes
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# How-To Steps:
01 - Cook rice according to package directions until tender. Fluff with a fork and keep warm until assembly.
02 - Heat sesame oil in a large skillet or wok over medium heat. Add greens and sauté until just wilted, about 2 minutes. Stir in soy sauce and sesame seeds. Remove from heat and set aside.
03 - In the same skillet, add vegetable oil and heat over medium-high. Add sliced mushrooms and cook, stirring occasionally, until golden and softened, about 5–7 minutes.
04 - Add garlic and ginger to the mushrooms, cooking for 1 minute until fragrant.
05 - Stir in soy sauce, maple syrup, rice vinegar, and water. When bubbling, add the cornstarch slurry. Cook, stirring constantly, until sauce thickens and coats the mushrooms, about 2–3 minutes. Finish with toasted sesame oil.
06 - Divide warm rice among four bowls. Top with teriyaki mushrooms and sesame greens. Garnish with spring onions, carrot, avocado, extra sesame seeds, and lime wedges if desired.
# Expert Advice:
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- The teriyaki mushrooms get impossibly sticky and savory, almost like restaurant-quality takeout but better
- Everything comes together in under 40 minutes with just one pan to wash
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- Do not overcrowd the pan when searing mushrooms or they will steam instead of developing those golden caramelized edges
- Whisk the cornstarch slurry again right before adding it because it settles quickly
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- Slice your mushrooms evenly so they all cook at the same rate and finish together
- Toast your sesame seeds in a dry pan for 2 minutes before using to deepen their nutty flavor