This rice bowl came together because I had a mishmash of Asian ingredients in the fridge and wanted to see what would work. I threw together a very quick marinade and we ended up making a little magic. (Ok, magic might be going a bit too far, but it did all turn into a nice dish.)
Get some sushi rice cooking in a rice cooker and when you’ve got about 10 minutes left on it, start cooking your other two main ingredients. The shrimp go first. Coat them with a mixture of gochugaru seasoning, soy sauce, garlic, and olive oil and sauté them in a pan until they’re cooked through – about 3 minutes total. Remove the shrimp from the pan with tongs and place them on a serving plate before using all that gochugaru sauce to cook up fresh enoki mushrooms until they’re extra soft. Once that’s done, it’s just about setting out your fixins. I made sure to have kimchi – because gochugaru is the seasoning used in kimchi (I believe), it pairs really nicely while also having a sour kapow and slight crunch that perfectly sets off the mushrooms. Avocado, kewpie mayo, and furikake rounded out the lineup.
Honestly, most of these items are staples in our household. While I used fresh ones here, there’s almost always shrimp in the freezer just in case; gochugaru and furikake have a nice place in my spice cabinet; avocados are ALWAYS on hand round here; and kewpie mayo deserves permanent stocking in the fridge where, honestly kimchi can last forever and is a great little two bite snack when you just can’t wait for supper. The enoki mushrooms were the outlier here and they were fun to add into the mix. That said, regular button mushrooms would work well here if that’s your preference.
Peaches to Apples 