Sautéed Shiitake and Spinach Rice Bowl with Sesame Soy Dressing

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warm rice bowl featuring tender shiitake mushrooms and fresh spinach tossed in a savory sesame soy dressing, ideal for a wholesome brunch. This Asian-inspired brunch recipe (vegetarian), ready in about 15 minutes, combines cooked jasmine rice, fresh shiitake mushrooms, sliced, fresh spinach leaves 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 400 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.

Prep: 5 min Cook: 10 min Serves 2 Asian cuisine 400 cal/serving

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Ingredients

2 cups cooked jasmine rice
1 cup fresh shiitake mushrooms, sliced
2 cups fresh spinach leaves
2 tbsp sesame oil
2 tbsp soy sauce
1 garlic clove, minced
1 tsp grated fresh ginger
1 tbsp toasted sesame seeds
2 scallions, thinly sliced
1 tbsp vegetable oil

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 minced garlic clove and 1 tsp grated fresh ginger and sauté for 30 seconds until fragrant.
Step 2: Add 1 cup sliced shiitake mushrooms and cook for 4-5 minutes, stirring occasionally, until mushrooms are tender and lightly browned.
Step 3: Add 2 cups fresh spinach leaves to the skillet and cook for 1-2 minutes until wilted.
Step 4: Stir in 2 tbsp soy sauce and 2 tbsp sesame oil, tossing everything to coat evenly and heat through for another minute.
Step 5: Divide 2 cups cooked jasmine rice between bowls, top with the mushroom and spinach mixture.
Step 6: Garnish each bowl with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving warm.