Sautéed Shiitake and Spinach Rice Bowl with Sesame-Ginger Dressing

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A savory rice bowl topped with sautéed shiitake mushrooms and fresh spinach, dressed with a fragrant sesame-ginger sauce for a healthy brunch option. This Asian-inspired brunch recipe (vegetarian), ready in about 30 minutes, combines uncooked jasmine rice, water, 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 380 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
• 8 oz shiitake mushrooms, sliced
• 4 cups fresh spinach leaves
• 2 tbsp sesame oil
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp toasted sesame seeds
• 1 green onion, sliced

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Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/4 cups water in a medium pot, 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 sit covered for 5 minutes.
2. Step 2: While rice cooks, heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 8 oz sliced shiitake mushrooms and sauté for 5-6 minutes until browned and fragrant.
3. Step 3: Add 2 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, cooking for 1 minute until aromatic.
4. Step 4: Add 4 cups fresh spinach leaves and cook, stirring, for 2-3 minutes until just wilted. Remove the mixture from heat.
5. Step 5: In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and remaining 1 tbsp sesame oil to make the dressing.
6. Step 6: Fluff the cooked rice with a fork and divide into 2 bowls. Top each with the mushroom-spinach sauté.
7. Step 7: Drizzle each bowl with half of the sesame-ginger dressing, then garnish with 1 tbsp toasted sesame seeds and sliced green onion from 1 stalk.