When I came across this Japanese-Style Breakfast Bowl on Bon Appétit and already had everything for it in my fridge and pantry, I knew I had to give it a go. This version doesn’t use salmon or lox, of course, and everything else is already vegan … so it was super easy to make!
Carrot lox works great here, because it plays so well with the texture of the rice, the creaminess of the avocado and the rice seasoning, which is seaweed-based. I discovered ochazuke wakame seasoning at my local Japanese market a couple of years ago, and put it on everything!
Beyond using it for seasoning rice, I use it in miso soup, sprinkle it over ramen, pair it with matcha for noodles and to give these golden beets an extra punch of flavor. It’s super salty, delivers a powerful umami flavor and has a great, crispy texture.
As mentioned in the recipe below, this isn’t really a recipe, but more of a guide. It’s a great way to use up what you have in your fridge and keeps you full throughout the morning!Print
This isn’t really a recipe—it’s more of a guide! Inspired by Bon Appétit.
- 2 cups cold+leftover rice
- ochazuke wakame or furikake seasoning (can be found at most Asian grocers, some contain bonito or fish, double-check the label)
- black and white sesame seeds
- 1 recipe carrot lox (omit the liquid smoke if you’d like)
- 1/2 toasted nori sheet, cut into strips
- fresh avocado, sliced
- pickled plums (can be found at most Asian grocers)
optional, for serving
- lime wedges
- vegan mayo
- green tea
- Distribute the cold rice between two bowls. Sprinkle with the desired amount of rice seasoning and sesame seeds. Top with the desired amount of carrot lox, nori strips, avocado and pickled plums.
- Serve with lime wedges, sriracha or vegan mayo (or sriracha-mayo) and green tea, if desired.