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Teriyaki mushroom and brown rice bowls recipe

Teriyaki mushroom and brown rice bowls recipe

180 ratings

Craft a balanced rice bowl in just 20 minutes with this delicious chestnut mushroom recipe. You can even choose your own veg! See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 404 calories / serving
  • Vegan
  • Dairy-free


  • 1 tbsp sesame seeds
  • 2 tsp sesame oil
  • 250g pack chestnut mushrooms, halved or sliced if large
  • 15g fresh ginger, peeled and sliced into fine matchsticks
  • 2 garlic cloves, finely chopped
  • 4 spring onions, trimmed and finely sliced
  • 100g teriyaki sauce
  • 250g pouch microwaveable wholegrain rice
  • 1 carrot, peeled and finely shredded, or coarsely grated
  • ½ cucumber, finely sliced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    2g 9%
  • Sugars

    18g 20%
  • Salt

    3.5g 59%

of the reference intake
Carbohydrate 60.2g Protein 13.1g Fibre 7.7g


  1. Toast the sesame seeds in a large, dry wok or frying pan over a medium heat for 2 mins, tossing the pan, until golden. Tip onto a plate and set aside.
  2. Wipe out the pan, add the sesame oil and return to a high heat. Add the mushrooms and stir-fry for 5-7 mins until golden. Add the ginger, garlic and the white parts of the spring onions. Stir-fry for a further 1 min, then stir in the teriyaki sauce. Bubble for 1-2 mins until heated through, then remove from the heat.
  3. Heat the rice to pack instructions and divide between 2 bowls or plates. Add the carrot and cucumber to the bowl in separate piles. Spoon over the mushrooms and top with the green spring onion tops and the toasted sesame seeds.

See more Mushroom recipes

Cook's tip: Vary the salad ingredients according to what you have in the fridge. Avocado, shredded lettuce and sliced radishes all work well.

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