The base is brown rice (or white, whatever you want).
Quickly sauteed some thinly sliced shiitake mushrooms with some garlic. Same with some fresh spinach and peppers.
Sauteed some cabbage with finely sliced shallot.
Thinly sliced green onions and some chopped seaweed.
I used a peeler to thinly slice some zucchini which I then quickly blanched with the carrots.
I even tried my hand at homemade sweet pickles and kimchi, which turned out pretty well. I’ll make a separate post about those two (and dill pickles – it’ll be a pickling post).
Layered together, served with some gf gochujang and extra tamari, stirred up all nice and stuff, and that’s it! A lot of prep, but make extra and it’ll stay in the fridge a few days so you can make this as leftovers pretty quickly.