Vegan Mushroom, Avocado & Broccoli Poke Recipe

Seasoned Rice

250g Sushi Rice

150ml Shiragiku Rice Vinegar

60g White Sugar

15g Salt

Goma dressing

2 tbsp Toasted sesame seeds

3 tbsp Japanese mayo

3 tbsp Shiragiku

2 tbsp Honteri

2 tbsp Soy sauce

1/2 tsp Fresh ginger paste

1/4 tsp Salt

4 tbsp Rapeseed

2 tsp Sesame oil

Slow roast king oyster mushrooms

2 Large King Oyster Mushrooms

2 tbsp Soy

2 tbsp Honteri

2 tbsp Sesame oil

1 tsp White miso

1 tsp Ginger; puree

1 tsp Smoked liquid

1 tsp Garlic; puree

Sesame spinach

200g Baby spinach

Pinch Salt

1 tbsp Water

1 tbsp Sesame seeds white & black

1 tsp Sesame oil

Smashed avocado

1 Avocado

3 tbsp Shiragiku

Salt

Lime zest & juice

Charred tenderstem broccoli

8 Tenderstem broccoli

1 tbsp Sesame Oil

Garnish

White and black sesame seeds

Pink pickled young ginger

Fresh breakfast radish

THE RICE
1. Wash the rice until the rice starch is removed. Add the water and cook in a rice cooker. Season with Shiragiku, sugar and salt and keep at room temperature.

THE DRESSING
2. Mix all the ingredients for the goma dressing and reserve.

SLOW ROAST KING OYSTER MUSHROOMS
3. Heat the oven to 150c. Mix all the ingredients for the marinade and dress the mushrooms roast for 45 mins until glossy. Once fully soft, cool and reserve and slice into discs.

SESAME SPINACH
4. Wilt the spinach in a pan with a tbsp of water and salt squeeze out the water and then toss in sesame oil and sesame seeds.

SMASHED AVOCADO
5. Smash up the avocado and add the Shiragiku, salt and lime

CHARRED TENDERSTEM BROCCOLI
6. Blanch the broccoli and dress in sesame oil, then put under the grill or blow torch to char slightly.

THE PRESENTATION
7. Plate a bowl 2/3 the way with rice add a squeeze of the goma dressing on the rice. In a clockwise circle on top of the rice add the spinach, tenderstem broccoli, avocado and roasted king oyster mushrooms. Finish the dish with more sesame seeds and crown the bowl with pink pickled ginger and fresh breakfast radish.