Ingredients Jump to Instructions ↓

  1. 3 tablespoons soy sauce

  2. 1 tablespoon sesame oil

  3. 1 teaspoon honey plus

  4. 1 tablespoon 1 clove garlic , minced

  5. 1/2 teaspoon grated ginger

  6. 4 tablespoons canola oil, plus

  7. 1/4 cup 2 large shiitake mushrooms, stems discarded

  8. 2 small zucchini, halved lengthwise Salt and freshly cracked black pepper

  9. 1/4 cup rice vinegar

  10. 2 teaspoons fresh lime juice

  11. 2 teaspoons Dijon mustard

  12. 1 tablespoon honey

  13. 1 1/2 cups long-grain rice, cooked according to package instructions

  14. 1 handful bean sprouts

  15. 1/2 cup carrots, julienned Cilantro leaves, torn, for garnish

Instructions Jump to Ingredients ↑

  1. Light a grill to high heat. Combine the soy sauce, sesame oil , 1 teaspoon honey, garlic, ginger and 2 tablespoons canola oil in a baking dish . Add the mushrooms, turn to coat and let them marinate at room temperature for 15 minutes. Brush the zucchini with 2 tablespoons of canola oil and season them with salt and black pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 3 minutes per side. Remove and cut them crosswise into 1/4-inch slices. At the same time, grill the mushrooms until golden brown on both sides and just cooked through, about 4 minutes per side. Remove and cut them into thin strips. Whisk together the rice vinegar , lime juice, mustard, 1 tablespoon honey and 1/4 cup canola oil in a large shallow bowl and adjust the seasonings with salt and pepper, to taste. Add the warm, cooked rice and toss to coat. Arrange the mushrooms, zucchini , bean sprouts and carrots over the top and garnish with cilantro leaves.


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