Yo! Sushi Shiitake Mushroom Teriyaki Poke
Savory teriyaki-glazed shiitake mushrooms over sushi rice with fresh vegetables. A delicious vegetarian poke bowl bursting with umami flavor.
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Why you’ll love it
Yo! Sushi's Shiitake Mushroom Teriyaki Poke is proof that vegetarian bowls can be just as satisfying and flavorful as their seafood counterparts. This meat-free masterpiece features meaty shiitake mushrooms caramelized in a glossy teriyaki glaze, delivering deep umami flavor that rivals any protein. Paired with perfectly seasoned sushi rice, creamy avocado, crunchy vegetables, and nutty sesame seeds, every bite offers a symphony of textures and tastes. It's a bowl that appeals to vegetarians and meat-eaters alike, showcasing how Japanese cuisine celebrates vegetables as the star ingredient. Quick to prepare and incredibly satisfying, this poke bowl proves that plant-based eating can be absolutely delicious.
About the original
Yo! Sushi has always been committed to offering diverse menu options for all dietary preferences. As plant-based eating has grown in popularity, they've expanded their vegetarian and vegan offerings beyond simple vegetable sushi to include creative, satisfying bowls and hot dishes.
The Shiitake Mushroom Teriyaki Poke showcases Japanese cuisine's traditional respect for vegetables as main ingredients, not afterthoughts. Shiitake mushrooms have been prized in Asian cooking for centuries for their rich, meaty texture and complex flavor - making them perfect for a hearty, satisfying bowl.
This recipe brings Yo! Sushi's vegetarian excellence home, proving that meatless meals can be packed with flavor, texture, and satisfaction.
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Ingredients
Rice
- 200 g Sushi rice — uncooked
- 2 tbsp Rice vinegar
- 1 tsp Caster sugar
- 0.5 tsp Fine sea salt
- 250 g Shiitake mushrooms — sliced
- 60 ml Teriyaki sauce
- 2 tbsp Mirin
- 1 tbsp Soy sauce
- 2 clove Garlic — minced
- 1 tsp Fresh ginger — grated
- 1 tsp Sesame oil
- 1 piece Avocado — sliced
- 100 g Edamame beans — cooked and shelled
- 0.5 piece Cucumber — sliced
- 1 piece Carrot — julienned
- 2 piece Spring onion — sliced
- 1 tbsp Sesame seeds
- 1 sheet Nori seaweed — cut into strips
Method
Cook sushi rice according to package instructions.
Mix rice vinegar, sugar, and salt until dissolved.
Fold the vinegar mixture into hot rice. Let cool to room temperature.
Wipe shiitake mushrooms clean and remove stems. Slice into thick pieces.
Mix teriyaki sauce, mirin, soy sauce, garlic, and ginger in a bowl.
Heat sesame oil in a large frying pan over medium-high heat.
Add mushrooms and cook for 5-6 minutes until they release moisture and start browning.
Pour in the teriyaki mixture and cook for 3-4 minutes, stirring frequently.
Continue cooking until sauce is thick and glossy, coating the mushrooms completely.
Divide rice between two bowls.
Top with teriyaki mushrooms, avocado, edamame, cucumber, and carrot.
Garnish with spring onions, sesame seeds, and nori strips. Serve immediately.
Tips & Variations
- Don't wash shiitake mushrooms - wipe them with damp kitchen paper to preserve flavor.
- Let mushrooms cook undisturbed at first to develop a golden crust.
- Fresh shiitakes work best, but rehydrated dried shiitakes add even deeper flavor.
- Add a splash of water if the sauce gets too thick before the mushrooms are cooked.
- Try adding other mushrooms like oyster or chestnut for variety.
FAQs
- Can I use other mushrooms?
- Yes! Portobello, oyster, or chestnut mushrooms all work well. Shiitakes have the best texture and umami flavor, but feel free to mix varieties.
- Is this bowl vegan?
- It can be! Check your teriyaki sauce label - some contain fish or honey. Use vegan-certified teriyaki sauce to make it fully plant-based.
- Can I make the teriyaki mushrooms ahead?
- Yes, cook the mushrooms up to 2 days ahead and store in the fridge. Reheat gently before serving to maintain their texture.
- What can I use instead of mirin?
- Mix 1 tablespoon white wine or rice vinegar with 1 tablespoon sugar as a substitute. It won't be identical but will work in a pinch.
Nutrition (per serving)
| Calories | 551 kcal |
|---|---|
| Protein | 16.6 g |
| Fat | 23.3 g |
| Carbs | 75.8 g |
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