Crispy Rice with Gochujang Mushrooms

This crispy rice salad with gochujang mushrooms brings together a delightful mix of textures and flavors for a satisfying plant-based meal. The combination of crispy rice, umami-rich mushrooms, and creamy peanut sauce creates a beautiful harmony that works for any occasion.

I first created this dish when trying to use up leftover sushi rice and some mushrooms that were about to go bad. What started as a kitchen cleanup experiment has become one of my most requested dishes when friends come over for dinner.

Ingredients

• Cooked sushi rice: Forms the crispy base, giving wonderful texture contrast
• Chili oil: Adds a gentle heat that infuses the rice as it crisps
• King oyster mushrooms: Selected for their meaty texture and ability to absorb flavors
• Shimeji mushrooms: Provide a delicate earthy flavor and interesting texture
• Gochujang paste: Brings complex sweet and spicy Korean flavor that caramelizes beautifully
• Tamari: Offers depth and saltiness; choose low sodium to control salt levels better
• Maple syrup: Balances the heat with natural sweetness
• Peanut butter: Creates a rich creamy sauce base that coats everything nicely
• Fresh ginger and garlic: Provide aromatic foundation for the sauce
• Edamame: Adds protein and beautiful green pops of color
• Cucumber: Contributes refreshing crunch and coolness
• Avocado: Brings creamy richness that balances the spice elements

Step-by-Step Instructions

Crisp the Rice:

Take your cooked sushi rice and mix thoroughly with chili oil until every grain is lightly coated. Spread it in a thin layer on a parchment-lined baking sheet, making sure not to overcrowd. The thinner the layer, the crispier your rice will become. Bake for exactly 30 minutes at 400°F, stirring halfway through to ensure even crisping. The rice should turn golden brown with some darker edges. After cooling slightly, crush the rice using the parchment paper and a jar to create smaller crispy pieces rather than large clumps.

Prepare the Mushrooms:

Take your king oyster mushrooms and separate the caps from the stems. Slice the caps thinly with a knife for faster cooking. For the stems, use a fork to shred them lengthwise, creating a pulled texture that resembles shredded meat. For the shimeji mushrooms, cut off the base cluster and separate them into individual mushrooms. This preparation maximizes surface area for better flavor absorption and varied textures.

Create the Mushroom Marinade:

In a container, combine the gochujang paste, tamari, maple syrup, and rice vinegar. Whisk these ingredients until you achieve a smooth, homogeneous paste with no streaks of gochujang visible. The marinade should have a thick but pourable consistency that will cling to the mushrooms. Add all your prepared mushrooms to the container, seal it tightly, and shake vigorously to ensure every mushroom piece is thoroughly coated with the marinade.

Cook the Mushrooms:

Heat a large, heavy pan over medium heat without adding oil. Add all the marinated mushrooms to the dry pan. Let them cook undisturbed for about 3 minutes to begin releasing their natural juices. Stir occasionally for the next 7 minutes as the mushrooms cook down and their released liquid begins to reduce. When the pan starts looking dry, add the sesame oil and stir to coat all pieces. Press the mushrooms gently into an even layer and leave undisturbed for 2 minutes to develop browning. Stir once more and repeat the undisturbed cooking for another 2 minutes to create caramelized edges.

Blend the Peanut Sauce:

Add all sauce ingredients to your blender — peanut butter, freshly grated ginger, peeled garlic, lime juice, tamari, maple syrup, plant milk, and gochujang paste. Blend on high until completely smooth, about 30 seconds. The sauce should have a pourable but thick consistency that will coat the back of a spoon. If too thick, add an additional tablespoon of plant milk. If you prefer a sauce with more texture, you can mince the garlic and ginger finely and simply whisk all ingredients together in a bowl until well combined.

Assemble Your Bowls:

Divide all components between two bowls, starting with a base layer of edamame, cucumber, and spring onions. Add your avocado chunks around the perimeter of the bowl. Place the warm gochujang mushrooms in the center, creating height. Sprinkle the crispy rice generously over everything, allowing some to integrate with the vegetables and some to remain on top for maximum crunch. Scatter fresh mint across the bowl for color and brightness. Finish by drizzling the peanut sauce generously over everything, allowing it to seep between the layers.

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I discovered king oyster mushrooms at my local Asian market years ago and was amazed at how versatile they are. Their meaty texture makes them perfect for this dish, and the way they absorb the gochujang marinade is magical. When my Korean neighbor tried this dish, she was delighted by the fusion approach and suggested the mint addition, which brightens everything beautifully.

Make Ahead Options

This recipe shines when it comes to meal prep possibilities. The rice can be crisped up to 3 days ahead and stored in an airtight container at room temperature. The mushrooms can be marinated overnight in the refrigerator for deeper flavor penetration and cooked up to 2 days ahead. The peanut sauce keeps wonderfully for up to 5 days refrigerated and often tastes even better after the flavors have had time to meld. When ready to eat, simply reheat the mushrooms briefly in a pan or microwave before assembling your bowl with the fresh components.

Ingredient Substitutions

This recipe is incredibly adaptable to what you have on hand. Regular long-grain rice works if sushi rice is unavailable, though it may not get quite as crispy. Any mushroom varieties will work in place of the specified types — portobello caps sliced thinly make an excellent substitute for king oysters. For those avoiding soy, coconut aminos can replace tamari, and green peas can stand in for edamame. The peanut sauce works beautifully with tahini, almond butter, or sunflower seed butter for those with nut allergies. If gochujang is unavailable, substitute with sriracha mixed with a touch of miso paste for a similar umami heat profile.

Serving Suggestions

This vibrant bowl works beautifully as a standalone meal, but there are several ways to enhance the experience. Serve with additional lime wedges on the side for diners to adjust acidity to taste. A small dish of extra gochujang or chili oil allows heat lovers to increase the spice level. For a more substantial meal, add a soft-boiled egg or extra edamame on top. This dish pairs wonderfully with a cold cucumber soup in summer or miso soup in cooler weather. Consider serving in shallow bowls to showcase all the colorful components.

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This dish is a perfect balance of flavor, texture, and freshness, making it a standout centerpiece for any occasion.

Frequently Asked Questions

→ Can I use different types of mushrooms?

Yes! While king oyster and shimeji mushrooms offer unique textures, you can substitute with portobello, shiitake, or button mushrooms. Each variety will bring its own flavor profile to the dish, though cooking times may vary slightly.

→ How can I make this dish nut-free?

Simply replace the peanut butter in the sauce with tahini as mentioned in the ingredients list. This substitution maintains the creamy texture while making the dish completely nut-free.

→ What's the best way to achieve crispy rice?

For the crispiest results, spread the cooked rice in a thin, even layer on your baking sheet. Ensure your oven is fully preheated to 400°F (200°C) and don't skip the mid-bake stirring. The crushing step after cooling is crucial for creating smaller, evenly crispy pieces.

→ Can I prepare components ahead of time?

Yes! The crispy rice can be made 1-2 days ahead and stored in an airtight container. The peanut sauce keeps well for up to 5 days refrigerated. Marinated mushrooms can be prepared the day before cooking, which actually enhances their flavor.

→ What is gochujang and are there substitutes?

Gochujang is a Korean fermented red chili paste with a sweet, spicy, and umami flavor. If unavailable, you can substitute with a mixture of miso paste and sriracha or chili paste. The flavor profile will be different but still delicious.

→ How can I adjust the spice level?

To increase spiciness, add more gochujang or a touch of sriracha to the mushroom marinade or peanut sauce. For a milder version, reduce the gochujang by half and increase the maple syrup slightly to maintain balance.