Japanese Nori Rice Bowl with Soft Eggs

• 96
  1 cup jasmine rice, rinsed

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 5 cups water, divided
• 1/2 tsp salt, divided
• 94
  4 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 81
  8 oz lion's mane mushrooms, sliced

  Organic Lion's Mane Mushroom 6 oz.81$6.49Buy from Farm to My Neighborhood-Magaña
• 1/4 tsp black pepper, freshly cracked
• 86
  2 tbsp coconut aminos, divided

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic
• 73
  1 sushi nori, cut into thin strips

  Sushi Nori, Organic73$7.95Buy from Country Life Natural Foods

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1. 1

   Combine the rinsed jasmine rice, 1 1/2 cups of water, and a pinch of salt in a small pot. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer for 12 minutes until tender.

2. 2

   Remove the rice pot from the heat and leave it covered to steam undisturbed for 5 minutes, then fluff gently with a fork.

3. 3

   While the rice cooks, bring the remaining water to a rolling boil in a medium saucepan over high heat. Gently lower the eggs into the water and boil for 6 minutes and 30 seconds for jammy centers.

4. 4

   Transfer the boiled eggs immediately to an ice bath for 3 minutes to stop the cooking, then peel carefully and halve lengthwise.

5. 5

   Heat the avocado oil in a skillet over medium-high heat. Add the sliced lion's mane mushrooms, black pepper, and remaining salt, sautéing for 4 minutes until golden brown.

6. 6

   Pour 1 tablespoon of coconut aminos over the mushrooms, stirring for 30 seconds until glazed, then remove the pan from the heat.

7. 7

   Divide the warm jasmine rice into two shallow bowls. Arrange the glazed lion's mane mushrooms and soft-boiled egg halves over the rice, garnish with the shredded sushi nori, and drizzle the remaining coconut aminos over top.