Sautéed Shiitake and Spinach Rice Bowl with Sesame-Garlic Dressing

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A warm rice bowl combining sautéed shiitake mushrooms and fresh spinach, tossed in a fragrant sesame-garlic dressing for a wholesome brunch. This Asian-inspired brunch recipe (vegetarian), ready in about 30 minutes, combines uncooked jasmine rice, water, fresh shiitake mushrooms, sliced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup uncooked jasmine rice
• 1 1/4 cups water
• 200 g fresh shiitake mushrooms, sliced
• 3 cups fresh baby spinach
• 2 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup uncooked 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, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While rice cooks, heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 200 g sliced shiitake mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until mushrooms are tender and edges slightly caramelized.
4. Step 4: Add 3 cups fresh baby spinach to the skillet and stir until wilted, about 2 minutes.
5. Step 5: Stir in 1 tbsp low-sodium soy sauce and 1 tbsp rice vinegar, cooking for another 1 minute until the flavors meld and the mixture is heated through.
6. Step 6: Divide cooked rice into 2 bowls, top evenly with the mushroom-spinach mixture. Garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.