Sesame-Avocado Brown Rice

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Approximate Cost: $5–15 (Depending on Garnishes)

I’d never heard of this specific combination before we served it at MSF, though intuitively, it seemed like an instant classic. It’s low-prep, it’s vegan, and it’s served at room temperature. You can prep all of the components a day before serving, but don’t dress the rice or cut the avocados until you’re ready to go. We served it with a range of garnishes, but my personal favorite was broccoli rabe and broiled eel. Substitute toppings freely.

Ingredients

You will Need

  • 3 cups brown rice
  • 2 large, ripe avocados
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • 3 tablespoons sesame oil
  • 2 tablespoons sesame seeds
  • a 3.5-oz package of beech mushrooms
  • 1 package of frozen japanese BBQ eel (optional)
  • 1 bunch broccoli rabe (optional)

Method

  1. Cook the rice in a pot or rice cooker.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Mix the liquid ingredients and season with a little salt. Toast sesame seeds and cool.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Trim the bottoms of the beech-mushroom clusters and separate the mushrooms.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  4. Sauté the mushrooms in a generous amount of oil; salt to taste.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  5. Cut broccoli into bite-sized pieces. Blanch in heavily salted water.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  6. Shock broccoli in ice water. Gently wring to dry, then dress with olive oil and salt.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  7. Thaw the eel and wipe off excess sauce. Slice in half lengthwise, then on a bias.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  8. Brown the eel under a broiler, or with a torch.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  9. Shake the dressing vigorously and mix about half into the rice. Add more to taste.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  10. The rice should be well coated, but not sopping wet. Fold in the sesame seeds.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  11. Spoon out the avocados and cut into ½" chunks. Season them with salt.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  12. Fold the diced avocados into the rice and transfer into serving bowls. Top with eel, broccoli rabe, beech mushrooms, and more sesame seeds.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra