Sautéed Shiitake and Spinach Rice Bowl with Soy-Ginger Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A warm, earthy rice bowl featuring tender shiitake mushrooms and fresh spinach tossed in a savory soy-ginger sauce, perfect for a wholesome brunch. This asian-inspired brunch (vegetarian, gluten free) ready in about 30 minutes pairs uncooked jasmine rice, water, shiitake mushrooms (sliced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (15 ratings) Prep: 10 min Cook: 20 min Serves 2 Asian cuisine 350 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a medium saucepan, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until tender. Remove from heat and let stand 5 minutes covered.
  2. Step 2: While rice cooks, heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 1 clove minced garlic and 1 tsp grated fresh ginger, sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 cup sliced shiitake mushrooms to the skillet and cook for 4-5 minutes until softened and edges begin to brown.
  4. Step 4: Stir in 2 cups fresh spinach leaves and 2 tbsp soy sauce, cooking for another 2 minutes until spinach wilts and mushrooms are coated with sauce.
  5. Step 5: Fluff the cooked rice with a fork and divide between bowls. Top each bowl with the shiitake and spinach mixture.
  6. Step 6: Garnish with 2 tbsp sliced green onions and 1 tbsp toasted sesame seeds before serving warm.

Frequently asked questions

How long does Sautéed Shiitake and Spinach Rice Bowl with Soy-Ginger Dressing take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shiitake and Spinach Rice Bowl with Soy-Ginger Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked jasmine rice from drying out.

Can I substitute ingredients in Sautéed Shiitake and Spinach Rice Bowl with Soy-Ginger Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shiitake and Spinach Rice Bowl with Soy-Ginger Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shiitake and Spinach Rice Bowl with Soy-Ginger Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes