In order to bring you the best organic produce, some ingredients may differ from those depicted.
Japanese omelet rice bowls with maitake mushrooms and sambal mayo
Gluten-Free, Dairy-Free, Vegetarian, Spicy
2 Servings, 730 Calories/Serving
Topped with thin omelet strips, meaty mushrooms, toothsome edamame, and creamy avocado, these Japanese bowls are a feast for the eyes. Get your cameras ready.
In your bag
- ¾ cup short-grain white rice
- 3½ ounces organic maitake or other specialty mushrooms
- ½ cup shelled edamame
- 1 organic avocado
- 3 organic scallions
- 2 organic eggs
- 2 ounces organic shredded Savoy or other cabbage
- Sunbasket sambal mayo (paleo mayo - sambal oelek)
- ½ teaspoon shichimi togarashi
Calories 730, Total Fat 34g (44% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 280mg (12% DV), Total Carb. 86g (31% DV), Fiber 14g (50% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Eggs, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.
Cook the mushrooms and edamame
- Trim the stem ends from the maitake mushrooms; separate the mushrooms into small clusters.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mushrooms and edamame and cook, stirring occasionally, until the mushrooms are just softened and the edamame are crisp-tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
Prep the remaining ingredients; cook the omelet
- Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices. Set aside for garnish.
- Trim the root ends from the scallions; coarsely chop half the scallions. Thinly slice the remaining half for garnish.
- Crack the eggs into a small bowl; add the coarsely chopped scallions and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.
In the same pan used for the mushrooms and edamame, warm 1 teaspoon [2 tsp] oil over medium-low heat until hot but not smoking. Add the eggs, swirling to coat the bottom of the pan evenly. Cook without stirring until the eggs are set and beginning to release from the pan at the edges, 1 to 2 minutes. Using a spatula, gently flip the eggs and cook until just cooked through, 10 to 15 seconds longer. Transfer to a cutting board to cool slightly. Gently roll up the eggs, then cut the roll crosswise into ¼-inch-wide ribbons.
Transfer the rice to individual bowls. Arrange the egg ribbons, cabbage, mushrooms, edamame, avocado, and remaining scallions in separate piles on the rice. Top with as much sambal mayo and shichimi togarashi as you like and serve.
- Rinse the rice.
- Measure the water for the rice.
- Scoop out the avocado.
- Customize their bowls.