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Teriyaki Mushroom Bowls


Coconut Secret Teriyaki Sauce and Marinade is the key ingredient in the sweet and tangy taste of these teriyaki mushroom bowls. The recipe comes together quickly because the only ingredients you need to cook are the mushrooms. This bowl is fresh and healthy and works well for lunch or dinner.

If you are looking for more bowl inspiration check out these recipes:

Teriyaki Mushroom Bowls

Coconut Secret Teriyaki Sauce and Marinade gives these mushroom bowls their sweet and tangy flavor.
Servings 4 bowls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Skillet
  • cutting board
  • Chef's Knife


  • 1 Tbsp sesame seeds
  • 2 tsp sesame oil
  • 9 oz oyster mushrooms torn into bite-size pieces
  • 1 Tbsp fresh ginger peeled and minced
  • 2 garlic cloves finely chopped
  • 4 green onions finely sliced and white and green parts divided
  • 3 Tbsp Coconut Secret teriyaki sauce and marinade
  • salt and pepper to taste
  • 1 cup short grain brown rice cooked per package directions
  • 1 carrot shredded
  • 1 Persian cucumber finely sliced


  • Toast the sesame seeds in a dry skillet over medium heat, tossing the pan, until golden. Set aside on a plate.
    Teriyaki Mushroom Bowls
  • Add the sesame oil to pan and turn up to high heat.
    Teriyaki Mushroom Bowls
  • Add the mushrooms and stir-fry for 5-7 minutes until golden.
    Teriyaki Mushroom Bowls
  • Next add the ginger, garlic, and the white parts of the green onions and cook for another minute.
    Teriyaki Mushroom Bowls
  • Stir in the Coconut Secret teriyaki sauce and marinade and let cook for 1-2 minutes until heated through, then remove from the heat.
    Teriyaki Mushroom Bowls
  • To make the bowls divide the rice between four bowls. Add the mushrooms, carrot, and cucumber to the bowl in separate piles. Sprinkle with the remaining green onion tops and the toasted sesame seeds.
    Teriyaki Mushroom Bowls
Course: Bowl, Lunch
Cuisine: Asian inspired
Keyword: bowl, entree, healthy

Did you make this recipe?

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