Mission Street Food's Sesame Avocado Brown Rice with Unagi

Mission Street Food\'s Sesame Avocado Brown Rice with Unagi
2 cups brown rice
2 tbsp sesame seeds
1/4 cup soy sauce
1/4 cup rice vinegar
3 tbsp sesame oil
1 bunch broccoli rabe
could also use kale or broccolini
olive oil
7 oz beech mushrooms
about 2 packages
2 packages unagi
2 whole avocado
pickled red chile or kimchi
sesame seeds
This is one of our favorite things to eat! It's a complete meal in a single bowl. This dish is great for company because almost everything can be prepared in advance AND it's served at room temp. When guests arrive, we simply toss the rice in the dressing, cut and salt the avocado, and assemble each serving.
At least 2 hours before serving time, kick off the process by cooking the brown rice in the rice cooker on the brown rice water levels and setting. After the rice has cooked, fluff the rice then pull the pot out of the rice cooker to cool to room temp, covered.
Fill a pot with salted water and bring it to a boil. This will be used for blanching the broccoli rabe in a bit. Wash the veggies while the water comes to a boil.
Toast the sesame seeds and cool them.
Combine the soy sauce, rice vinegar, and sesame oil. Season with salt and reserve the dressing.
Cut the broccoli rabe into bite-size pieces. Prep the ice bath, then blanch the broccoli in the boiling salted water. Transfer them to the ice bath, drain, then gently wring to dry.
Toss the broccoli rabe with olive oil and salt. Reserve.
Trim the bottom of the beech mushroom clusters and separate them. Sauté the mushrooms in the skillet with oil until evenly browned. The mushrooms will release their liquid at first, then they will brown after the liquid evaporates.
Wipe off the excess sauce from the eel and slice in half lengthwise, then cut it into pieces on a bias. Brown the eel under a broiler or with a torch.
Shake the dressing, then mix about half of it into the brown rice. The rice should be coated but not sopping wet. Mix in most of the toasted sesame seeds, but save a bit for garnish at the end.
Cut the avocado into 1/2" chunks. Season with salt, then fold the avocado into the rice.
To plate, transfer the avocado rice into serving bowls. Top with the unagi, broccoli rabe, beech mushrooms, and remaining sesame seeds. Top with pickled red chile (optional). Drizzle with some dressing then enjoy immediately.
To minimize the number of prep bowls we need to wash, we often toss out the water from the ice bath, wipe down the bowl (or measuring glass), then toss the blanched veggies with olive oil in it.