Japanese omelet rice bowls with maitake mushrooms and sambal mayo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Japanese omelet rice bowls with maitake mushrooms and sambal mayo

Family-Friendly, Gluten-Free, Dairy-Free, Vegetarian

2 Servings, 640 Calories/Serving

25–40 Minutes

Light and fresh, these Japanese-inspired meatless rice bowls offer a variety of textures and flavors in every bite.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup short-grain white rice
  • 3 ounces organic maitake or other specialty mushrooms
  • ½ cup shelled edamame
  • 1 organic avocado
  • 3 organic scallions
  • 2 organic eggs
  • 2 ounces organic shredded napa or other cabbage
  • Sambal mayo (paleo mayo - sambal oelek)
  • ½ teaspoon shichimi togarashi

Nutrition per serving

Calories: 640, Protein: 18g (36% DV), Fiber: 13g (52% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 165mg (55% DV), Sodium: 270mg (11% DV), Carbohydrates: 67g (22% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.
While the rice cooks, prepare the rest of the meal.

2

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. Transfer to a plate. Wipe out the pan.

3

Prep the remaining ingredients; cook the omelets

  • 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. With 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.

Serve

Transfer the rice to individual bowls. Arrange the egg ribbons, cabbage, mushrooms and 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.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Scoop out the avocado.
  • Customize their bowls.