Meaty King Oyster Mushrooms are the centerpiece for this hearty Japanese-inspired rice bowl. Kibbled Nori and Toasted Sesame Seeds add more umami flavor atop a bed of our Speckled Sushi Rice Blend.

Prep time: 10 min

Cook time: 55 min

Total time: 65 min

Glazed King Oyster Mushroom Sushi Bowl
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 1/2 Cup King Oyster Mushrooms

  • 1 Cup Speckled Sushi Rice Blend

  • 3 Tablespoons Low-Sodium Soy Sauce, divided

  • 2 Tablespoons Toasted Sesame Oil, divided

  • 1 Teaspoon Honey Or Maple Syrup

  • 1 Tablespoon Butter

  • 1 Clove Garlic, minced

  • 1 Tablespoon Vegetable Oil

  • 1 Small Bunch Tuscan Kale, rinsed, center ribs removed, sliced

  • 1/4 Kosher Sea Salt Flakes

  • 2 Tablespoons Ponzu Sauce

  • 2 Tablespoons Rice Vinegar

  • 1 Tablespoon Granulated Brown Sugar

  • 2 Scallions, thinly sliced

  • 1 Avocado, peeled and thinly sliced

  • 1/4 Cup Kibbled Nori

  • Toasted Sesame Seed, for garnish


  1. Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Drain, and rinse well. Pat dry with paper towels.

  2. While mushrooms soak, prepare rice blend. Rinse rice well before placing in medium saucepan with 2-1/2 cups water. Tightly cover with aluminum foil and tight-fitting lid. Bring to a boil, reduce heat to low and simmer 20 minutes. Let stand 15 minutes before removing lid and foil.

  3. Stir together 1 tablespoon soy sauce, 1 tablespoon sesame oil and honey or syrup. Set aside.

  4. Melt butter in large skillet over medium-high heat. When hot, add mushrooms and cook, stirring occasionally, for 5 minutes, until lightly browned. Add garlic, and cook 1 minute, stirring constantly.

  5. Add soy sauce mixture to pan. Cook, stirring often, until liquid has evaporated and mushrooms are well-glazed and golden brown, about 4 minutes. Remove from heat.

  6. In another large skillet, heat vegetable oil and remaining 1 tablespoon sesame oil over medium heat. Add kale, and season with salt. Sauté, tossing occasionally, until just tender, about 7 to 10 minutes. Remove from heat.

  7. Stir together remaining 2 tablespoons soy sauce, ponzu sauce, rice vinegar and brown sugar in small bowl.

  8. To assemble rice bowls, scoop approximately 1/2 cup rice blend into bowl and add toppings in sections: one-quarter cooked mushrooms and kale, sliced avocado, scallions and kibbled nori. Sprinkle with toasted sesame seeds. Serve with sauce mixture alongside to drizzle on top.