Teriyaki Mushroom Rice Bowls

These Teriyaki Mushroom Rice Bowls are a delicious weeknight dinner or meal prep lunch. Made with perfectly cooked rice and topped with meaty umami-packed teriyaki roasted portobello mushrooms - no one will miss the meat.

Whether you're a vegetarian, vegan or just looking to eat a little less meat, you've probably noticed that mushrooms take center stage in many of my most popular meatless recipes. I am looking at mushroom carnitas and mushroom bolognese. Mushrooms in general, and portobello in particular, are not only packed with umami, but they also have a dense, meaty texture when roasted, making them the perfect meat substitute. Prepared the right way, they are the perfect topping for salads and rice bowls.

And what is the right way? Well, I would say glazing them with sweet and salty teriyaki sauce and roasting them until caramelized and gorgeously chewy. Sounds about right? Awesome! Let's do this!

WHAT IS TERIYAKI SAUCE?

Teriyaki sauce has four main components: soy sauce, sake (or mirin), sugar, and ginger. It's more or less your basic Asian seasoning/marinade that is used for salmon, chicken, and veggies. Cooking teriyaki style also relies on high heat, usually from a broiler or grill, to get that delightful caramelization on your protein and veg.

For our vegan teriyaki mushroom bowls, we used the same Japanese technique. We just made some modifications to our teriyaki glaze to make this recipe healthier.  We make our healthy teriyaki glaze by reducing some soy sauce, rice vinegar, miso, coconut sugar, garlic, ginger, and chili flakes to a delicious sweet and salty glaze that you will want to put on EVERYTHING. But let's start with brushing it on some sliced mushrooms and broccoli. You will see, those teriyaki roasted veggies will be your new favorite rice bowl toppings.

How to make Teriyaki Mushroom Bowls

Prep: Start with the rice. Prepare it according to package instructions and set aside. While rice is cooking, prepare the rest of the recipe.

Step 1 - Preheat oven to 425°F/220C.

Step 2 - Slice mushrooms into ½ inch - 1 cm slices and place on a large baking sheet. Try to space them out as much as possible. Drizzle with two tablespoons of sesame oil. Roast until the mushrooms are tender and the water is evaporated, turning halfway through, about 20-25 minutes.

Step 3 - Meanwhile, combine soy sauce, rice vinegar, miso, coconut sugar, garlic, ginger, and chili flakes in a small saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves and the mixture thickens to a glaze. If you thicken it too much, add 1 tbsp of water to thin it out. Turn off the heat and set it aside.

Step 4 - Once the mushrooms are done, remove the baking sheet from the oven. Push the mushrooms to the side (without overlapping them) and add broccoli florets next to them. Toss broccoli with the remaining tablespoon of sesame oil. Coat both sides of the mushrooms and drizzle the broccoli with teriyaki glaze. Coat both sides of the mushrooms and drizzle the broccoli with teriyaki glaze.

Step 5 - Return the baking sheet to the oven and bake 5 to 10 minutes, until the mushrooms caramelize and the broccoli are cooked through but still crispy (taste one to be sure). Remove from the oven and brush mushrooms with a last layer of teriyaki sauce if you have some leftover.

Plate the bowls: serve mushrooms and broccoli over rice, and top with scallions, sesame seeds and fresh herbs. Enjoy!

Can I make these mushroom rice bowls for meal prep?

These easy teriyaki mushroom bowls are great for meal prep. The mushrooms keep well in the fridge, so go ahead and double the recipe and enjoy this Japanese-inspired meal for lunch all week long.

Tips:

• You can find Portobello mushrooms packaged in pairs of two or three. That is fine. However, if you have the option to buy them loose, do it! This gives you the chance to fully inspect the shrooms. Good portobellos should have a smooth appearance and not be dried out or slimy.
• Before you start cooking, make sure you clean your mushrooms - but don’t clean them under running water. Instead, wipe them down with a damp paper towel.
• To avoid any chunks of garlic or ginger in your teriyaki sauce, you can grate them on a microplane.  I don't mind the garlic chunks.
• Feel free to add some sprouts, edamame beans, shredded carrots or cabbage etc to add some more color to these.
• Obviously, you can use cauliflower rice to lower the carbs.

5 from 6 votes

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Teriyaki Mushroom Rice Bowls

These Teriyaki Mushroom Rice Bowls are a delicious weeknight dinner or meal prep lunch. Made with perfectly cooked rice and topped with meaty umami-boasting teriyaki roasted portobello mushrooms nobody will miss the meat.

Course dinner, lunch

Cuisine American

Keyword mushroom bowls, rice bowl with mushrooms

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 2

Calories 697 kcal

Ingredients

• 1 cup dry rice brown or white
• 6 big portobello mushrooms stems removed and gently cleaned with a wet paper towel
• 3 tbsp sesame oil divided
• 3 tbsp low-sodium soy sauce or tamari
• 2 tbsp rice vinegar
• 1 tbsp miso paste
• 1 tbsp coconut sugar or brown sugar
• 2 garlic cloves finely minced
• 1 tsp ginger minced or grated
• ½ tsp red pepper flakes
• 2 cups broccoli cut into small florets (make sure the florets are small - see pics in post for reference)
• 1 tbsp sesame seeds to serve
• 2 tbsp scallions chopped, to serve
• cilantro or parsley to serve - optional

Instructions

1. Start with preparing the rice according to package instructions. While the rice is cooking, prepare the rest of the recipe.

2. Preheat oven to 425°F/220C.

3. Slice portobello mushrooms into ½ inch - 1 cm slices and place them on a large baking sheet. (not lined) Try not to crowd the pan and try and space them out as much as possible. Drizzle the mushrooms with two tablespoons of sesame oil. Roast until the mushrooms are tender and the water is evaporated, turning halfway through, about 20-25 minutes.

4. Meanwhile, combine soy sauce, rice vinegar, miso, coconut sugar, garlic, ginger, and chili flakes in a small saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves and mixture thickens to a glaze. If you thicken it too much, add 1 tbsp of water to thin it out. Turn off the heat and set aside.

5. Once the mushrooms are done, remove baking sheet from the oven. Push the mushrooms to the side (without overlapping them) and add broccoli florets next to them. Toss broccoli with the remaining tablespoon of sesame oil.

6. Coat both sides of the mushrooms and drizzle the broccoli with teriyaki glaze.

7. Return baking sheet to the oven and bake 5 to 10 minutes, until the mushrooms caramelize and the broccoli are cooked through but still crispy (taste one to be sure). Remove from the oven and brush mushrooms with a last layer of teriyaki sauce if you have some leftover.

8. Assemble your mushroom bowls: serve the teriyaki roasted mushrooms and charred broccoli over rice, and top with scallions, sesame seeds and fresh herbs. Enjoy!

Nutrition Facts

Teriyaki Mushroom Rice Bowls

Amount Per Serving

Calories 697 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 4g25%

Trans Fat 1g

Sodium 1197mg52%

Potassium 1436mg41%

Carbohydrates 102g34%

Fiber 8g33%

Sugar 13g14%

Protein 18g36%

Vitamin A 783IU16%

Vitamin C 83mg101%

Calcium 141mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried these Mushroom Rice Bowls, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More healthy Asian bowl recipes you will love:

• Asian Slaw with Peanut Ginger Dressing
• Ground Turkey Rice Bowls 
• Asian Cauliflower Fried Rice
• Vietnamese Beef Bowls