Teriyaki Mushroom Bowl with Carrots & Quick Pickled Cucumbers

Directions

1. Rinse the jasmine rice under cold water using a strainer until the water runs clear, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. Meanwhile, drain and rinse the pinto beans in a colander and set them aside to drain further.
3. Wash all produce and pat dry.
4. When the liquid boils, stir the rice, cover the pan, reduce heat to low, and simmer until the liquid is absorbed, about 15–18 minutes. Keep covered off the heat for 5 minutes after cooking.
5. In a medium bowl, whisk together vinegar, sugar, and salt. Thinly slice the cucumber and toss with the pickling mixture to coat well.
6. Peel and mince the garlic and ginger; place them in a small bowl and mix with soy sauce, brown sugar, and sesame oil to form the teriyaki sauce.
7. Remove mushroom stems, scrape out gills if desired, then halve the caps and slice crosswise into thin strips.
8. Preheat a nonstick skillet over medium-high heat. Slice the onion into thin half-moons.
9. Add oil to the skillet and swirl to coat. Cook the yellow onions about 2 minutes, then add the mushrooms and sauté until they begin to soften, about 6 minutes.
10. Stir in the beans and teriyaki sauce and cook for 3 more minutes.
11. Trim green onions and cut into 1/4-inch pieces on an angle; coarsely grate the carrot.
12. Fluff the cooked rice with a fork, drizzle with sesame oil, and sprinkle with sesame seeds, folding them into the grains.
13. To serve, split the rice between bowls, top with the mushroom mixture, pickled cucumber, grated carrot, and green onion slices.