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Home » Breakfast and Brunch » Japanese-Style Breakfast Bowl {Vegan}

February 21, 2017

Japanese-Style Breakfast Bowl {Vegan}

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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!

Japanese-Style Breakfast Bowl

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.

Japanese-Style Breakfast Bowl

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!

Japanese-Style Breakfast Bowl

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Japanese-Style Breakfast Bowl

Japanese-Style Breakfast Bowl


★★★★★

5 from 1 reviews

  • Author: olivesfordinner.com
  • Yield: 2 servings
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Description

This isn’t really a recipe—it’s more of a guide! Inspired by Bon Appétit.  


Ingredients

  • 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
  • sriracha
  • vegan mayo
  • green tea

Instructions

  1. 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.
  2. Serve with lime wedges, sriracha or vegan mayo (or sriracha-mayo) and green tea, if desired. 

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Please leave a comment and a 5-star rating if you loved the recipe.

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Japanese-Style Breakfast Bowl

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Filed Under: Breakfast and Brunch, Savory Tagged With: avocado, carrots

Reader Interactions

Comments

  1. Alice says

    February 21, 2017 at 1:14 pm

    This looks amazing! The carrot looks like a perfect mimic of salmon!

    ★★★★★

    Reply
  2. Johanne says

    March 7, 2017 at 5:40 am

    You’ve got me hooked. I’ve been on a miso soup with kitchen scraps and a big scoop of kimchi on top jag for a week. Now I will with to this bowl. As always the photos are lustrous and the compositions masterly. Some how I’ve never tasted Umeboshi plums. I’ve eyed them in the Korean market but not taken the leap Do you have any tips for buying them? -Hanne

    Reply

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I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin »

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I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We're glad you're here! More about Erin »

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