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Chirashi-Style Rice Bowls with Tempura Mushrooms & Spicy Pickled Carrots
Ingredients
- ¾ Cup Sushi Rice
- 6 Ounces Shiitake Mushrooms
- 2 Rainbow Carrots
- 1 Avocado
- ½ Pound Broccoli
- 2 Tablespoons Rice Vinegar
- 1½ Tablespoons Sugar
- 1 Tablespoon Gochujang or sriracha
- 1 Tablespoon Mirin (any white wine or distilled white vinegar will work too)
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Furikake ( or sesame seeds )
- ¼ Cup Tempura Mix
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