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The renowned Japanese pepper blend, TSTE® Togarashi Pepper Spice Blend, adds a flavorful and peppery zing to these shiitake rice bowls!
From TSTE®1 TBS TSTE® Togarashi Pepper Spice Blend2 TBS TSTE® Ginger Sugar½ tsp TSTE® Soy Sauce Powder1 TBS TSTE® Organic Extra Virgin Olive Oil
From the Grocer¼ cup rice vinegar1 TBS sesame oil2 cups shiitake mushrooms1 TBS butter1 TBS soy sauce1 TBS balsamic vinegar3 cups prepared sushi rice2 oranges peeled; segments separated and chopped
COMBINE TSTE® Togarashi Pepper Spice Blend, TSTE® Ginger Sugar, and TSTE® Soy Sauce Powder with rice vinegar and sesame oil; let flavors bloom about 15 mins.SAUTÉ shiitake mushrooms in butter and TSTE® Organic Extra Virgin Olive Oil over medium-high heat until golden brown and soft.ADD soy sauce and balsamic vinegar and toss; as soon as balsamic begins to glaze mushrooms remove from heat. Keep warm.COMBINE the sushi rice with the prepared vinaigrette. Divide between bowls. Top with mushrooms and orange segments.
Yield: 4-6 servingsTotal Time: 30 minsPrep: 20 minsCook: 10 mins
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