Ingredients
- null 1 cups RiceSelect® Sushi Rice
- null 1 tbsp sesame oil
- null 1 pkg (2.5-3 oz) enoki mushrooms, trimmed
- null 2 cups fresh spinach
- null 2 garlic cloves, thinly sliced
- null 1/2 tsp loose sencha green tea leaves
- null 1 tbsp tamari
- null 2 cups sencha green tea, brewed with 1/2 tsp of salt and tea leaves removed
- null 1/8 tsp salt
- null 2 tbsp furikake
- null 1 scallion, thinly sliced
Instructions
- Prepare rice according to package directions.
- Heat sesame oil in a medium pan over medium-high heat. Separate mushrooms into 6 bundles and cook for 1 minute per side or until golden brown. Place cooked mushrooms on paper towel lined plate. Add salt on top of the mushrooms.
- In the same pan, add spinach, garlic, and tea leaves. Cook for 30 seconds or until spinach is wilted. Stir in tamari and remove from heat.
- Divide rice, mushrooms, and spinach mixture between two bowls.
- Pour tea around the rice, and garnish with furikake and scallions.