The Ultimate Po’ Boy Bowl with Crispy Air-Fried Mushrooms

The Ultimate Po’ Boy Bowl with Crispy Air-Fried Mushrooms

Crispy Air Fried Oyster Mushroom Po’ Boy Bowl: A Vegan Recipe

As a dietitian who follows a flexitarian approach, I’m always looking for ways to recreate some of my go-to restaurant orders at home but with a plant-forward twist.

Po’ boys are one of my favorites, and this Mushroom Po’ Boy Bowl version keeps all the flavor. With crispy, golden mushrooms, tangy remoulade, and crunchy pickles I swap the bread for a base of grains and greens. I love to meal prep grains at the beginning of the week, which makes this a quick, balanced grain bowl I can easily pull together any night.

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

3 Reasons to Love This Mushroom Po’ Boy Bowl

This recipe is a favorite for a reason (well, three actually):

  • It’s a great recipe for a plant-focused lifestyle. The breaded oyster mushrooms bring that classic po’ boy feel, no meat required. It’s hearty, flavorful, and totally satisfying.

  • It’s easy to make with grocery store staples. No specialty shopping needed! Everything from the mushrooms to the remoulade ingredients can be found at your local grocery store.

  • It’s adaptable and you can make it vegan or bake the mushrooms. Want a vegan version? Easy. With a a couple ingredient swaps this is 100% plant based. Don’t feel like baking? You can air-fry the mushrooms and still get that golden, crispy bite.

What Is a Po’ Boy Bowl?

This Po’ Boy Bowl is my plant-based twist on the classic New Orleans po’ boy sandwich, which is traditionally made with fried seafood like oysters or shrimp and served on French bread. Instead of the sandwich, I layer grains in a bowl, top them with crispy breaded mushrooms, fresh veggies, and a tangy remoulade. It’s a fun, flavorful way to enjoy those bold po’ boy flavors, no bun required!

I still love a good fried oyster or shrimp po’ boy from time to time, but this version is a lighter, plant-forward way to enjoy the same vibe.

Tools You’ll Need

You don’t need anything fancy to make this po’ boy bowl. Just a few kitchen basics:

  • Mixing bowls – For prepping the breading and tossing the mushrooms.

  • Baking sheet or skillet – Depending on whether you’re baking or pan-frying the mushrooms.

  • Tongs or a fork – To coat the mushrooms without getting too messy.

  • Cutting board + knife – For slicing veggies and prepping toppings.

  • Small bowl or jar – For mixing up your remoulade sauce.

Optional but helpful:

  • Wire rack – Great for cooling baked or fried mushrooms to keep them crispy.

  • Air fryer – A quicker, lower-oil option for extra-crispy mushrooms.

  • Spray bottle for oil – Ideal for evenly coating the breaded mushrooms before baking or air frying without overdoing the oil.

Overhead view of ingredients for a Mushroom Po’ Boy Bowl, including breaded mushrooms, red onion, tomatoes, greens, quinoa, and remoulade sauce.

 

Ingredients for Air-Fried Mushroom Po’ Boy Bowl with Cajun Remoulade Sauce

For the Breaded Mushrooms:

Oyster mushrooms are my top pick for this recipe. They tear into perfect little mushroom pieces and get super crispy in the air fryer.

But when I tested this version, I used a mix of maitake and cremini mushrooms since that’s what I had on hand, and honestly, they worked great! The maitakes got extra craggly and crisp, and the creminis held up really well with the breading.

  • 1 lb mushrooms (oyster, maitake, cremini, or a mix), torn or sliced into bite-sized pieces

  • 1/2 cup all purpose flour

  • 1/2 cup panko breadcrumbs

  • 1 tsp garlic powder

  • 1 tsp Cajun seasoning

  • Salt and pepper, to taste

  • Spray oil (I use an olive oil spray bottle to keep things light but crispy)

Tip: If you want extra crunch, double dip—flour, then a splash of plant milk, then back into the dry ingredients before air frying.

For the Base:
I usually use rice or quinoa and toss in a handful of greens to keep things fresh and balanced.

  • Cooked rice, quinoa, or any grain you love

  • Shredded lettuce or a handful of mixed greens

Tip: Warm grains + cool greens = the perfect base.

Toppings:
To keep it true to a classic po’ boy, I go with pickles, tomato, and thin-sliced red onion. They bring just the right pop of flavor and crunch.

  • Sliced tomato

  • Thinly sliced red onion

  • Dill pickles or pickle chips

  • Optional: A sprinkle of Cajun seasoning or a drizzle of hot sauce

Sauce:
You can use your favorite remoulade sauce, but I like to make mine at home—it’s quick, easy to make, and full of flavor. The pickle juice gives it that signature tang.

  • 1/2 cup vegan or regular mayo

  • 1 tbsp pickle juice

  • 1 tbsp mustard (Dijon or Creole)

  • 1 tsp garlic powder

  • 1 tsp paprika

  • Hot sauce, to taste

  • Salt and pepper

Tip: Make the sauce ahead and keep it in the fridge—it only gets better with time.
You can also swap in my high-protein remoulade if you’re looking to boost the protein content.

Pro Tip: Use Craggly Mushrooms for the Best Texture


For that chewy, crispy, “fried shrimp” vibe in your po’ boy bowl, mushrooms with lots of texture are key. I used a mix of maitake and cremini mushrooms, and they worked beautifully, especially the maitakes, which got extra craggly and crisp. If you can find them, oyster mushrooms are also a fantastic choice. Their layered structure soaks up flavor and gives that satisfying bite.

How to Make a Breaded Mushroom Po’ Boy Bowl

Step 1: Prep the Breading Station
Start by prepping your breading station.

In a separate bowl, combine flour, garlic powder, smoked paprika, salt, and black pepper to make your dry mixture. In another bowl, whisk unsweetened soy milk with a tablespoon of the dry mix to create a light batter.

In a third separate bowl, add panko breadcrumbs for the final coating.

breading station showing the dry dredge, slurry, and crispy panko coating dredging process for breaded mushrooms

Step 2: Bread the Mushrooms
Use any hearty types of mushrooms you like. When I made this, I used a mix of maitake and cremini, but oyster mushrooms would work beautifully here too.

Toss the mushroom pieces into the dry mixture until coated. Dip each one into the batter, then press into the panko.

For that ultra-crunchy texture, repeat the batter and panko step once more. This double-dredge technique helps the mushrooms turn golden brown and extra crispy.

Step 3: Air Fry or Bake
To cook, either air fry at 400°F for 10–12 minutes or bake at 425°F for 20–25 minutes, flipping halfway through. Either method works well, just make sure the mushrooms are in a single layer for even browning.

2 images showing pre and post air fried breaded crispy mushrooms

Step 4: Make the Sauce
While the mushrooms cook, whisk together your spicy remoulade in a small bowl. I like to keep mine simple but flavorful: mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, paprika, and a dash of hot sauce.

For extra tang, add a squeeze of lemon juice, and if you’re feeling bold, stir in a pinch of cayenne pepper, cajun seasoning, or even Old Bay seasoning for a nod to classic seafood po’ boys.

food processor with creamy blended dip inside

Step 5: Assemble the Bowl
Start with a base of cooked rice, quinoa, or romaine lettuce for a crisp crunch.

Add your golden brown mushrooms, then layer on sliced tomato, red onion, pickles, and any other toppings you love.

Drizzle generously with the remoulade, and sprinkle with fresh herbs or a little extra cajun spice if you want a final kick.

Add-Ins and Substitutions


This recipe is super flexible. Season your breading mix with onion powder, swap in hearts of palm, shrimp, or tempeh, or switch the base to creamy grits.

Whether you’re staying strict vegan or just leaning plant-forward, it’s easy to adapt this bowl to your preferences without losing flavor.

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

Customize Your Po’ Boy Bowl

One of my favorite things about this recipe is how flexible it is. You can keep it as a bowl or take it back to its sandwich roots, either way, the flavors shine.

  • Make it a sandwich: Pile the crispy mushrooms, toppings, and remoulade into a toasted hoagie roll or classic po’ boy sandwich loaf for a more traditional experience. A few leaves of iceberg lettuce give that signature crunch.

  • Switch up the protein: Not feeling mushrooms? Try veggie patties, tempeh, shrimp, or even shredded chicken. Just season and bread them similarly for that crispy exterior.

  • Diet-friendly swaps: This bowl is easy to make vegan, dairy-free, or gluten-free. Use gluten-free flour and breadcrumbs for the breading, and be sure your mayo and mustard are labeled dairy- and gluten-free if needed. Use a plant-based yogurt like coconut yogurt for a vegan recipe.

  • Change the base: I usually go with greens and quinoa, but Cajun-spiced rice, creamy grits, or even a bed of roasted sweet potatoes are all great options.

Let your mood (or pantry) guide you, this bowl can handle it.

More Recipes

Enjoy this Mushroom Po’ Boy Bowl? Check out these other bowl recipe!

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

Po' Boy Grain Bowl with Breaded Mushrooms

This Po’ Boy Grain Bowl swaps the sandwich for a bowl full of flavor, crispy breaded mushrooms, hearty grains, fresh veggies, and a tangy remoulade drizzle.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 4 servings
Calories 729 kcal

Equipment

  • Air Fryer optional
  • 3 shallow bowls
  • Small Mixing Bowl
  • Whisk or fork
  • Tongs
  • Baking Sheet for oven

Ingredients
  

Breaded Mushrooms

  • 1 lbs mushrooms cremini, oyster, maitake, or a mix
  • 1 cup all purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups soy milk
  • 3 cups panko breadcrumbs

Grain Bowl Base

  • 4 cups cooked quinoa or grain of choice
  • 4 cups chopped greens
  • 1 tomato, sliced
  • 1/2 cup sliced onion
  • 1/2 cup sliced pickles

Remoulade

  • ¼ cup mayo
  • ¼ cup Greek Yogurt
  • 1 tbsp pickle juice
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp paprika
  • hot sauce, salt, and pepper to taste

Instructions
 

Step 1: Prep the Breading Station

  • In a shallow bowl, combine flour, garlic powder, Cajun seasoning, salt, and pepper.
    In a second bowl, whisk a splash of soy milk with 1 tablespoons of the flour mixture to form a light batter.
    In a third bowl, add panko breadcrumbs.

Step 2: Bread the Mushrooms

  • Toss mushrooms in the dry flour mixture.
    Dip each piece in the batter, then coat in panko.
    For extra crunch, repeat the batter and panko step (double dredge).
    For detailed instructions for steps 1 and 2 check out my article for the recipe Breaded Mushrooms.

Step 3: Air Fry or Bake

  • Air fry at 400°F for 10–12 minutes or bake at 425°F for 20–25 minutes, flipping halfway.
    Optional: Spray lightly with oil for even browning.
  • Step 4: Make the Remoulade
  • In a small bowl, mix mayo, pickle juice, mustard, garlic powder, paprika, hot sauce, salt, and pepper. Chill until ready to serve.
    For a Higher Protein Remoulade make my Dill Pickle Remoulade made with Blended Cottage Cheese.

Step 5: Assemble the Bowl

  • Layer cooked grains and greens in a bowl.
    Add crispy mushrooms, tomato, red onion, and pickles.
    Drizzle with remoulade and top with fresh herbs or more Cajun seasoning if desired.

Notes

  • Cajun Shortcut: You can swap the garlic powder and paprika in both the flour mixture and remoulade for a good-quality Cajun seasoning blend to simplify and boost flavor.
  • Double Dredge Tip: For extra crunch, dip mushrooms in batter and panko twice. This helps them hold up in the bowl and gives that signature Po’ Boy texture.
  • Meal Prep Friendly: Store all components separately and assemble just before serving. The mushrooms reheat best in an air fryer or oven.
  • Nutrition Facts: Nutrition will vary depending on the type of mayo, grain base, and serving size used. For a lighter version, opt for a grain-free bowl with extra greens and use a light or plant-based mayo.

Nutrition

Calories: 729kcalCarbohydrates: 111gProtein: 27gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 7mgSodium: 1338mgPotassium: 1231mgFiber: 11gSugar: 12gVitamin A: 1724IUVitamin C: 26mgCalcium: 333mgIron: 8mg
Keyword colorful food
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Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Pesto comes from the Italian word pestare, which means to pound or crush, traditionally referring to a sauce made with garlic, nuts, cheese, and olive oil. This easy asparagus pesto puts seasonal asparagus front and center. Blended with garlic, lemon juice, Parmesan cheese, olive oil, and your choice of nuts or seeds, it’s bright, creamy, and packed with flavor.

I love using it on pasta, spreading it on toast, or pairing it with baked proteins like tofu or fish. It comes together quickly in a food processor and makes a simple, nutrient-rich sauce you’ll want to keep on repeat. This kind of flexible, veggie-forward recipe is what I reach for often as a flexitarian RD. It’s easy to prep, full of flavor, and simple to pair with whatever protein I have on hand.

A glass bowl of vibrant green asparagus pesto with a spoon inside, served on a large plate alongside golden roasted potato wedges.

Why I Love This Asparagus Pesto

There are so many reasons this asparagus pesto is a peso favorite. In addition to the following reasons, it’s simple, flavorful, and a fun way to highlight one of my favorite spring vegetables.

  • Great way to use a bunch of asparagus whether fresh from the market or sitting in the fridge

  • Perfect for leftover cooked asparagus that needs a flavorful second life

  • A unique twist on traditional pesto without any herbs or basil

  • Creamy texture from blended asparagus, Parmesan, olive oil, and nuts or seeds

  • Celebrates seasonal produce and brings fresh spring flavor to any dish

A fresh bunch of asparagus with tightly closed tips and vibrant green stalks, resting on a light-colored surface.

Seasonal Spotlight: Asparagus

Asparagus is one of the first signs of spring at the farmers market, and it’s one of my favorite veggies to work with this time of year. Whether you’re blending it into pesto or roasting it up for bowls and salads, here are a few reasons to enjoy it while it’s in season:

Best time to buy: Asparagus is at its peak from March through June. That’s when it’s the freshest, most flavorful, and widely available.

Budget-friendly tip: Seasonal asparagus is often more affordable, so it’s a great time to experiment with new ways to use it—like this pesto.

Local bonus: Buying in season means a better chance your asparagus is locally grown, which supports nearby farms and reduces the environmental impact of shipping.

Flavor matters: In-season asparagus has a naturally sweeter, more tender taste compared to out-of-season stalks, which can be tough or bland.

Meal prep tip: Make the most of asparagus season by roasting a big batch or doubling your pesto to use throughout the week in bowls, sandwiches, and snacks.

Overhead view of ingredients for asparagus pesto, including fresh asparagus, garlic cloves, a lemon, a small bowl of almonds, grated Parmesan cheese, and a jar of olive oil arranged on a white surface.

Ingredients For This Pesto

  • Fresh asparagus: The star of this recipe. Look for bright green stalks with firm tips. Trim the woody ends before cooking.

  • Garlic cloves: Adds depth and bold flavor. One or two cloves is plenty, but feel free to adjust to your taste.

  • Lemon juice: Brightens up the pesto and balances the richness of the cheese and olive oil.

  • Almonds: Add healthy fats, fiber, and a mild nutty flavor. Raw or toasted both work.

Almond tip: Raw or toasted almonds both work here, but be sure they’re fresh. Almonds can go rancid over time, if they smell sour or taste bitter, it’s time to toss them. For longer shelf life, store them in the fridge or freezer.

  • Parmesan cheese: Adds salty, umami-rich flavor and helps create a creamy texture. Choose a block and grate it yourself if possible.

  • Extra virgin olive oil: Adds richness and helps create that smooth, spoonable texture. Choose a brand you like and taste it before using.

Olive Oil Tip: It should taste fresh, slightly peppery, and pleasantly fruity. Since the flavor comes through in the final dish, using a good-quality oil makes a big difference.

How To Make Asparagus Pesto Recipe

​Preparing this asparagus pesto is straightforward and takes about 20 minutes. Here’s how to make it:​

Blanch the Asparagus:

    • Trim the woody ends from the asparagus spears and chop them into 1-inch pieces.​

    • Bring a large pot of salted water to a boil.​

    • Add the asparagus pieces and cook for 2–3 minutes until they turn bright green and are just tender.​

    • Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve the vibrant color.​

Optional: Toast the Nuts

    • While the asparagus cools, place your choice of almonds in a dry skillet over medium heat.​

    • Toast them for 2–3 minutes, stirring frequently, until they’re lightly browned and fragrant. Be careful not to burn them.​

Top-down view of creamy asparagus pesto blended in a food processor, showing its smooth texture and vibrant green color.

Blend the Pesto:

    • Drain the cooled asparagus and place it in a food processor.​

    • Add the toasted nuts, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of black pepper.​

    • Pulse the mixture a few times to combine.​

    • With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.​

    • If the pesto is too thick, add a tablespoon or two of the reserved asparagus cooking water to thin it out.​

Adjust Seasoning:

    • Taste the pesto and adjust the seasoning as needed. You might add more lemon juice for brightness, extra Parmesan for richness, or a pinch of salt and pepper to enhance the flavors.

​Add ins and Substitutions

Feel free to adjust this recipe based on what you have or the flavor you’re going for. Here are a few easy swaps and extras to try:

  • Asparagus cooking water: Helps thin the pesto and blend everything together smoothly.

  • Lemon zest: Adds extra brightness and citrusy flavor.

  • Fresh basil: Optional, but great if you want a more classic pesto profile.

  • Other nuts or seeds: Almonds work great here, but you can swap them for pine nuts, walnuts, sunflower seeds, or cashews. Pine nuts are traditional in pesto but tend to be pricey, so sunflower seeds or walnuts are more budget-friendly options that still add great flavor and texture.

  • Pecorino cheese: A saltier, sharper alternative to Parmesan that adds extra flavor.

  • Vegan option: To keep it dairy-free, use nutritional yeast or a plant-based Parmesan. You can also skip the cheese entirely, just add a little extra lemon juice, garlic, and nuts or seeds to boost flavor and richness. A pinch of salt can help balance the missing umami.

  • Olive oil substitute: Avocado oil can work in a pinch but will slightly change the flavor.

  • Want more greens? Spinach and arugula both blend well into the pesto without taking over the flavor. Totally optional, but a nice twist if you have some on hand.

Flavor Hack: If you’re trying something new, start by swapping just one ingredient at a time. That way, you can keep the flavor balanced while still making the recipe your own.

Roasted potato wedges topped with asparagus pesto, served on a salmon-colored plate. A small glass bowl of vibrant green pesto sits on the plate, and a spoon with pesto gently nestled among the potatoes.

Serving Suggestions

This asparagus pesto is super versatile and works well in both warm and cold dishes. Here are some of my favorite ways to use it:

Cold pasta salad: Toss with cooked and cooled pasta, grape tomatoes, and mozzarella for a quick, fresh, and balanced meal. Try it with my Orzo Pesto Recipe!

Warm pasta sauce: Stir into freshly cooked pasta for a light, flavorful sauce. Add a splash of olive oil or reserved pasta water to adjust the texture.

Serving bowl: Serve in a small bowl as a dip or spread with roasted potatoes, crackers, sliced veggies, or toasted bread.

Sandwich spread: Use it in sandwiches or wraps for a vibrant, flavorful alternative to mayo or hummus.

Pro tip: Don’t stop there! This pesto is perfect for pizza, added into a salad dressing, in grain bowls, or drizzled on eggs!

 A bowl of asparagus pesto orzo mixed with halved cherry tomatoes, and topped with fresh basil, toasted almonds, and shredded Parmesan cheese. The dish is served in a greyish beige bowl

Storage Suggestions

Fridge: Store your asparagus pesto in an airtight container in the fridge for up to 4 days. The texture stays creamy, and the flavor actually improves after a day as everything melds together.

Next day tip: This pesto is even better the next day, so don’t hesitate to make it ahead for pasta, toast, or sandwiches throughout the week.

Freezer: To freeze, spoon the pesto into an ice cube tray. Once solid, transfer the cubes to a sealed container or freezer bag. This makes it easy to pop out a portion when you need it, no defrosting required. This is a great way to add flavors to sauces, soups, and pasta.

Storage tip: If the pesto separates a bit in the fridge, just stir it before using. A small splash of olive oil or water can help bring it back to your desired consistency.

 Roasted potato wedges served on a salmon-colored plate with a small glass bowl of vibrant green asparagus pesto. A spoon rests in the bowl, ready for serving, and the potatoes are plain with no pesto on top.

Dietitian Approved Recipe

As a registered dietitian, I love how this simple sauce delivers both flavor and nutrition. Asparagus is rich in folate, vitamin K, and antioxidants. Blended with olive oil, garlic, and almonds, it creates a creamy pesto that also provides a good source of fiber with about 3.5 grams in just 1/4 cup. That’s a solid boost, especially from a sauce.

Fiber is one of those nutrients most people don’t get enough of, but it plays a big role in digestion, heart health, and keeping you full and satisfied after meals. Adding more fiber-rich foods like this pesto into your routine is an easy way to support overall wellness.

So, whether you’re spreading it on toast, tossing it with pasta, or spooning it over a protein, this recipe makes it simple to add more veggies and fiber to your day. It’s a flexible, plant-forward option that fits beautifully into a flexitarian lifestyle.

More Recipes

Healthy Homemade Cashew Alfredo Sauce

Homemade McDonald’s Sweet and Sour Sauce Copycat

Creamy Lemon Butter Sauce for Lobster Ravioli

Agrodolce Sauce with Red Onion Recipe

A glass bowl of vibrant green asparagus pesto with a spoon inside, served on a large plate alongside golden roasted potato wedges.

Asparagus Pesto

This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course sauce
Cuisine American
Servings 6 servings
Calories 156 kcal

Equipment

  • Large Pot
  • Tongs
  • bowl of ice water
  • Food Processor
  • measuring cups and spoon
  • rubber spatula

Ingredients
  

  • 1 bunch asparagus about 1lbs
  • 1 clove of garlic
  • 1/4 cup almonds
  • 1/3 cup shredded parmesan cheese
  • 2 tbsp lemon juice
  • 2 tsp lemon zest optional
  • 1 tsp red pepper flakes optional - for heat
  • 1/4 cup olive oil
  • kosher salt and black pepper to taste
  • 1-4 tbsp reserved asparagus cooking water optional

Instructions
 

Blanch the asparagus:

  • Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.

Blend the pesto:

  • Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.

Add olive oil:

  • With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.

Adjust texture:

  • Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.

Season and serve:

  • Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.

Notes

  • This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
  • For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
  • Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.

Yield

This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use.
That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.

Nutrition

Calories: 156kcalCarbohydrates: 6gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 5mgSodium: 105mgPotassium: 220mgFiber: 3gSugar: 2gVitamin A: 715IUVitamin C: 7mgCalcium: 86mgIron: 2mg
Keyword easy, quick, sauce
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Easy Crispy Breaded Mushrooms In Air Fryer

Easy Crispy Breaded Mushrooms In Air Fryer

Easy Crispy Breaded Mushrooms In Air Fryer

If you’re a mushroom lover, this recipe is for you. These crispy breaded mushrooms have a light, crunchy coating and a tender, savory bite. They’re made with a delicious mix of maitake and cremini mushrooms, but you can swap in your favorite type of mushrooms for a customized twist. Plus, they’re healthier than deep-fried mushrooms and easier to make with the air fryer.

breaded mushrooms on a plate one being dipped into a creamy remoulade with a garnish of radish and herbs

Why You’ll Love These Crispy Breaded Mushrooms

Perfect Side or Delicious Appetizer

  • A great finger food for parties, gatherings, or game nights
  • Delicious on their own or served with your favorite dipping sauces like Tangy Pickle Remoulade or Tarragon Blue Cheese Dressing
  • Light yet satisfying, making them the perfect side dish for sandwiches, wraps, or salads, like my Green Goddess Grain Bowl. 

Easy Recipe

  • Requires simple ingredients and a quick breading process
  • The air fryer does the work, giving you crispy mushrooms with minimal effort and less grease
  • No deep frying, no excess oil, and less mess in the kitchen when compared to traditional fried mushrooms

Versatile

  • Use different types of mushrooms like oyster, sliced portobello, or white button mushrooms for varied textures
  • Enjoy them as a snack, appetizer, or as the start in a main dish
  • Works with multiple dipping sauces and seasonings to suit any flavor preference

These mushrooms are crispy, flavorful, and easy to make. Serve them hot, pair them with a creamy dip, and enjoy a plant-forward snack that’s both satisfying and better for you.

Essential Tools for Crispy Breaded Mushrooms

You only need a few basic tools to make this easy, crispy recipe.

  • Air Fryer or Oven: An air fryer ensures the crispiest texture. If using an oven, a baking sheet and wire rack help with even cooking.
  • Three Shallow Bowls: For the flour mixture, soy milk slurry, and panko breadcrumbs.
  • Tongs or a Fork: For flipping mushrooms.
  • Knife and Cutting Board: For trimming cremini mushrooms; maitake mushrooms can be pulled apart by hand.
  • Serving Plate & Garnishes: Perfect for plating with spring greens, radishes, and lemon wedges.
  • Oil Mister (Optional): Some may prefer to use a light mist of oil for extra crispiness, but I did not use it in this recipe.

With these tools, making crispy, golden mushrooms is quick, easy, and with less mess.

Ingredients You’ll Need

These crispy breaded mushrooms are a delicious plant-forward alternative to fried chicken. They’re crunchy on the outside, tender on the inside, and packed with umami flavor. This recipe features maitake mushrooms (also called hen-of-the-woods) and cremini mushrooms, but oyster mushrooms work well too. Unsweetened soy milk acts as a dairy-free binder, while panko breadcrumbs create a light and crispy texture.

For the Mushrooms:

  • 8 oz mixed mushrooms (maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work)
  • ½ cup all-purpose flour: Helps the coating stick and creates the first layer of crispiness.
  • 1 cup unsweetened soy milk: A high-protein, dairy-free binder that keeps the coating light. You might need a little more depending on the size of your mushrooms.
  • ½ tsp garlic powder: Adds savory depth to the breading.
  • ½ tsp smoked paprika: Provides a subtle smoky flavor that enhances umami.
  • ½ tsp salt: Enhances the natural flavors of the mushrooms.
  • ½ tsp black pepper: Adds a hint of spice and warmth.
  • 1 ½ cups panko breadcrumbs: Creates an ultra-crispy, golden crust.
  • Cooking spray or neutral oil (avocado or olive oil): Helps the mushrooms crisp up in the air fryer.

To Serve (Optional):

  • Spring greens (arugula or baby lettuce): Adds a fresh, slightly peppery contrast.
  • Thinly sliced radishes: Provides crunch and a pop of color.
  • Lemon wedges: A squeeze of lemon brightens up the flavors.

Step-by-Step Instructions for Crispy Breaded Mushrooms

Prep the Breading Station

Set up three bowls for dredging:

  • Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
  • Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
  • Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.

breading station showing the dry dredge, slurry, and crispy panko coating dredging process for breaded mushrooms

Double Dredge the Mushrooms

  1. Lightly toss mushrooms in the seasoned flour, coating all sides.
  2. Dip each piece into the soy milk slurry, ensuring full coverage.
  3. Press into panko breadcrumbs, coating generously.
  4. Repeat the slurry + panko step to build an extra-crispy exterior.

Air-Fry Until Golden & Crispy

  1. Preheat air fryer to 400°F (200°C).
  2. Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
  3. Lightly spray with cooking oil for even crisping.
  4. Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

 

2 images showing pre and post air fried breaded crispy mushrooms

Serve & Enjoy

Plate the crispy cooked mushrooms over spring greens, top with thinly sliced radishes, and serve with lemon wedges, your favorite sauces, or simply with sour cream.

Dietitian Tip: Pair with Tangy Pickle Remoulade for a high-protein, creamy dipping sauce that balances out the crunch.

Recipe Variations & Customizations

This recipe is versatile and easy to customize based on dietary preferences and ingredient availability. Whether you need a gluten-free option or want to experiment with different mushroom varieties, here are some simple swaps to try.

Make It Gluten-Free

For a fully gluten-free version, make the following substitutions:

  • Flour: Use a gluten-free all-purpose flour blend instead of regular flour. Rice flour or chickpea flour also work well for a light, crispy texture.
  • Panko Breadcrumbs: Swap traditional panko for gluten-free panko or crushed gluten-free cornflakes for extra crunch.

Switch Up the Mushrooms

This recipe features maitake (hen-of-the-woods) and cremini mushrooms, but different varieties can change the texture and flavor:

  • Oyster Mushrooms: Meaty and delicate, they air fry up beautifully.
  • Portobello Mushrooms: Slice into strips for a heartier, steak-like version.
  • White Button Mushrooms: A mild, budget-friendly alternative.

Adjust the Seasoning

For a different flavor profile, try adjusting the seasoning:

  • Spicy: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mix.
  • Herbaceous: Mix in ½ teaspoon dried oregano, thyme, or Italian seasoning for an herby twist.
  • Cheesy Flavor: For a dairy-free cheesy flavor, stir 1–2 tablespoons of nutritional yeast into the breadcrumbs. It adds a savory boost along with extra protein and B12.

Bake Instead of Air-Fry

If you don’t have an air fryer, the mushrooms can be baked in the oven:

  • Preheat oven to 425°F (218°C).
  • Arrange mushrooms on a lined baking sheet, spacing them out evenly.
  • Lightly spray with oil to promote crispiness.
  • Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.

For a high-protein dip, pair these crispy mushrooms with Tangy Pickle Remoulade made with blended cottage cheese.

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

How to Serve Air-Fried Breaded Mushrooms

These crispy breaded mushrooms are best served hot, straight from the air fryer, with plenty of flavorful remoulade and fresh garnishes. Whether you’re enjoying them as an appetizer, snack, or part of a meal, here are some of the best ways to serve them.

With a Dipping Sauce

A great dipping sauce enhances the crispy texture and adds extra flavor. Try pairing them with:

  • Tangy Pickle Remoulade: A creamy, protein-packed dip made with blended cottage cheese and pickles
  • Garlic Aioli: A smooth and garlicky option for a rich, savory contrast
  • Spicy Sriracha Mayo: Adds heat and creaminess
  • Classic Ranch Dressing: A cool and herby dip that balances the crispiness

As a Light Meal or Salad Topper

For a fresh and balanced dish, serve the crispy mushrooms over a bed of greens with crisp, vibrant toppings:

  • Spring greens (arugula, baby lettuce, or mixed greens) for a peppery bite
  • Thinly sliced radishes for crunch and color
  • Lemon wedges for a bright, citrusy finish

As a Sandwich or Wrap Filling

Use these crispy mushrooms as a plant-forward alternative in sandwiches and wraps:

  • In a warm pita with greens, cucumbers, and a drizzle of remoulade
  • Stuffed into a baguette with shredded lettuce and pickled onions
  • Wrapped in a tortilla with slaw and a spicy mayo drizzle

As a Side Dish for a Larger Meal

These mushrooms can complement a variety of main courses:

  • Served alongside roasted vegetables or a grain-based dish like my Breaded Mushroom Po-Boy Grain Bowl.
  • As a side for a veggie burger or grilled protein such as tofu or chicken.
  • Paired with sweet potato fries and roasted broccoli or crispy roasted and smashed potatoes and a light salad.

For the best texture, serve immediately while they’re hot and crispy. If needed, reheat in an air fryer for a few minutes to restore crispiness.

Best Storage Tips for Leftover Crispy Mushrooms

Crispy mushrooms are best enjoyed fresh, but if you have leftovers, proper storage can help maintain their texture and flavor. Let them cool completely before storing to prevent steam from making them soggy.

  • Refrigeration: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep them in the fridge for up to 2 days for the best texture.
  • Reheating: To restore crispiness, avoid the microwave—it will make them soft. Instead, reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
  • Freezing: While possible, freezing is not ideal as the mushrooms may lose their crispness. If you do freeze them, for best results, use a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in an air fryer or oven to help regain some crunch.

Pro Tips for Extra Crispiness

Getting that perfect golden, crunchy coating is all about technique. Here are some expert tips to maximize crispiness:

  • Opt for Panko Breadcrumbs: Regular breadcrumbs work, but panko bread crumbs creates a lighter, crispier texture that stays crunchy longer.
  • Double-Coat for Extra Crunch: For a thicker, crunchier crust, dip mushrooms in the breading mixture twice, letting the first layer sit for a few minutes before repeating.
  • Preheat the Oven or Air Fryer: A hot cooking surface helps crisp up the coating immediately, preventing sogginess.
  • Don’t Overcrowd the Pan: Spacing out the mushrooms ensures air circulates around each piece, promoting even crisping.
  • Flip Halfway Through Cooking: Whether baking or air frying, flipping the mushrooms midway ensures both sides crisp up evenly.

More Easy Air Fryer Recipes You’ll Love

Easy Baked or Air Fried Tofu

Air Fried Brussels Sprouts with Horseradish Aioli

Easy Falafel in Air Fryer: The Best Meal Prep Recipe

Easy Air Fryer Baked Camembert Cheese Recipe

Easy Crispy Fried Okra in Air Fryer

breaded mushrooms on a plate one being dipped into a creamy remoulade with a garnish of radish and herbs

Breaded Mushrooms in The Air Fryer

Sarah Harper MS, RD, LDN
These crispy, golden-breaded mushrooms are baked or air-fried to perfection and paired with a tangy pickle remoulade. Light, crunchy, and full of savory flavor!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, lunch, Side Dish
Cuisine American
Servings 4 servings
Calories 188 kcal

Equipment

  • air fryer or oven
  • Three Shallow Bowls
  • knife and cutting board
  • Tongs or a Fork

Ingredients
  

  • 8 oz mixed mushrooms, torn or sliced into bite sized pieces maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work

Flour Mixture

  • ½ cup all purpose flour
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper

Batter

  • 1 cup unsweetened soy milk

Panko Breading

  • cups Panko Breadcrumbs

Instructions
 

Prep the Breading Station

  • Set Up Three Bowls For Dredging:
    Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
    Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
    Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish. 

Double Dredge the Mushrooms

  • -Lightly toss mushrooms in the seasoned flour, coating all sides.
    -Dip each piece into the soy milk slurry, ensuring full coverage.
    -Press into panko breadcrumbs, coating generously.
    -Repeat the slurry + panko step to build an extra-crispy exterior.

Air-Fry Until Golden & Crispy

  • -Preheat air fryer to 400°F (200°C).
    -Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
    -Lightly spray with cooking oil for even crisping.
    -Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Mushrooms are done when golden brown and crispy, with a tender inside.

Notes

Nutrition information is an estimate and may vary based on ingredients used. Cooking times may differ depending on your air fryer, oven, or mushroom size. Adjust as needed.

Nutrition

Calories: 188kcalCarbohydrates: 34gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 484mgPotassium: 320mgFiber: 3gSugar: 3gVitamin A: 250IUVitamin C: 0.01mgCalcium: 122mgIron: 2mg
Keyword air fryer, mushrooms
Tried this recipe?Let us know how it was!
Easy Spicy Crab Salad Sushi Bowl Recipe

Easy Spicy Crab Salad Sushi Bowl Recipe

Easy California Sushi Roll Bowl Recipe

Craving sushi but don’t want the hassle of rolling? This California Sushi Roll Bowl is an easy recipe that brings all the flavors of a classic California roll into a simple, no-fuss bowl. It’s fresh, flavorful, and comes together fast for an easy lunch.

Tangy sushi rice, creamy avocado, crunchy cucumber, and imitation crab create the perfect mix of texture and taste. It’s a healthy, satisfying meal that works for quick lunches, meal prep, or a budget-friendly way to enjoy sushi at home.

Make it your own by swapping in baked tofu or sushi-grade fish, adding extra veggies, or drizzling on your favorite sauce. Everything you need is easy to find at your local grocery store. Just assemble and enjoy.

california roll sushi bowl in a white bowl with a linen napkin and back chopsticks. veggies include shredded carrots, cucumber ribbons, and sliced avocado with white rice and a sweet soy sauce drizzle

Why You Will Love This Deconstructed Sushi Bowl Recipe

This California Sushi Roll Bowl is everything you love about sushi without the hassle. As a dietitian and foodie, I love meals that are both satisfying and nutritious, and this bowl checks all the boxes:

  • A healthy, balanced meal: Packed with lean protein, fiber-rich rice, and fresh vegetables, this bowl provides a mix of carbs, protein, and healthy fats to keep you full and energized.
  • Satisfies sushi cravings at home: No rolling required. Just toss everything in a bowl and enjoy all the flavors of a classic California roll with minimal effort.
  • Perfect for meal prep and easy lunches: Make a batch at the start of the week for quick, grab-and-go meals that don’t compromise on taste or nutrition.
  • A budget-friendly alternative to restaurant sushi: Get your sushi fix without spending a fortune. Making it at home is much more affordable while still delivering restaurant-quality flavors.
  • Fully customizable: Load it up with your favorite vegetables, swap proteins, or drizzle on your preferred sauces. This bowl is all about making sushi work for you.

ingredients for sushi roll bowl with labels including imitation crab, rice, avocado, carrots, nori, and cucumber

Ingredients for This Easy Sushi Bowl

This sushi bowl comes together with simple ingredients that deliver the perfect balance of flavors and textures.

Base:

  • White rice: Sushi rice or short-grain white rice for the best texture
  • Rice vinegar: Adds a touch of acidity and classic sushi rice flavor

Protein & Sauce:

  • Crab stick (imitation crab meat): The signature ingredient in a California roll
  • Mayo: For a creamy texture in the crab mixture
  • Soy Sauce: Adds salty umami
  • Sriracha: For The Spice!

Toppings:

  • Sesame seeds: White, black, or a mix of both for crunch and nuttiness
  • Nori sheets or seaweed snacks: Edible seaweed adds umami and classic sushi flavor

Fresh Ingredients:

  • Cucumber: I prefer English cucumber for its crisp texture and mild flavor
  • Carrot: Adds sweetness and crunch
  • Avocado: Creamy and rich, balancing the textures in the bowl

For Serving:

  • Soy sauce: A must-have for dipping or drizzling over the bowl
  • Optional: Sriracha sauce: Adds a bit of heat and depth to the dish

Step-By-Step Instructions For Easy Spicy Crab Salad Sushi Bowl Recipe

This deconstructed sushi bowl is simple to make and packed with flavor. Follow these steps for the perfect sushi-inspired meal.

How to Make Perfect Sushi Rice

The key to a great sushi bowl starts with properly seasoned rice.

  1. Cook the rice: Rinse white rice with cold water until the water runs clear, then cook according to package instructions.
  2. Season the rice: While the rice is still warm, gently mix in rice vinegar, a pinch of salt, and a touch of sugar (optional, but helps balance the acidity). Let it cool to room temperature before assembling the bowls.

prepared imitatiion crab mixture before mixing and after

Prepare the Crab Mixture

  1. Chop or shred the imitation crab into small pieces.
  2. In a bowl, mix the crab with sriracha, mayo, and soy sauce until evenly coated. Adjust seasoning to taste as needed.

Assemble the Sushi Bowl

  1. Prepare the toppings:
    • Cucumber: Slice into ribbons, matchsticks, or half-moons.
    • Carrot: Shred for easy mixing and crunch.
    • Avocado: Dice or slice, depending on your preference.
    • Nori: Julienne into thin strips for easy sprinkling.
  2. Create the base: Add a scoop of cooked and seasoned sushi rice to each serving bowl.
  3. Add the toppings: Layer the crab mixture, fresh veggies, sesame seeds, and nori over the rice.
  4. Drizzle and serve: Finish with a drizzle of sriracha, spicy mayo, or soy sauce!

canned tuna mixed into spicy tuna in a bowl

Variations of Homemade Sushi Bowls

This recipe is highly customizable, so you can create your favorite sushi flavors at home. Try these variations:

  • Re-create your favorite sushi rolls: Use the same ingredients you love in a roll but in a bowl.
  • Use sushi-grade raw fish: Swap the imitation crab for sushi-grade salmon or tuna for a more authentic experience.
  • Try canned seafood: Make it with canned salmon or tuna for a quick and easy alternative.
  • Go plant-based with baked tofu: A great option for a vegetarian sushi bowl.
  • Add extra toppings: Try pickled ginger, pickled red onion, or other sushi-inspired veggies like tempura sweet potatoes, pickled radish, red peppers, or green onion.

Tips for the Best California Roll Sushi Bowls

  • Use quality seaweed snacks: Try GimMe Organic Seaweed Snacks or Annie Chun’s Seaweed Snacks for the best flavor and crunch.
  • Finish with bold flavors: Drizzle with sriracha, spicy mayo, my sweet garlic sauce, yum yum sauce, or a touch of sesame oil for extra richness.
  • Use a rice cooker: It takes the guesswork out of making perfectly cooked sushi rice.
  • Choose the right rice: Short grain rice is ideal for sushi bowls, but brown rice is a great high-fiber alternative.
  • Boost the veggies: Add fresh bell peppers for extra crunch or mix in thawed cauliflower rice to keep the bowl light while still maintaining some regular rice for texture.

california roll sushi bowl with chopsticks scooping up a bite

Storing This Recipe

For the best freshness, store each component separately in airtight containers.

Rice will stay good for up to three days, reheat with a splash of water to restore its texture. Keep veggies separate to maintain their crispness. The crab mixture is best eaten within two days.

If storing a fully assembled bowl, eat it within 24 hours for the best quality. This sushi bowl is perfect for meal prep, just assemble when you’re ready to eat!

More Delicious Grain Bowl Recipes!

Green Goddess Grain Bowl with Winter Greens & Cashew Dressing

Healthy and Easy Southwest Quinoa Bowl Recipe

Easy Spicy Tuna with Crispy Rice: A Must Try for Canned Tuna Recipes

 

california roll sushi bowl with chopsticks scooping up a bite

Spicy Crab Salad Sushi Bowl

Sarah Harper MS, RD, LDN
Enjoy this quick and easy flexitarian recipe, California Roll Sushi Bowl!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Japanese
Servings 4 servings
Calories 512 kcal

Equipment

  • Rice cooker or pot with lid
  • Fine mesh strainer
  • mixing bowls
  • Sharp Knife
  • Cutting board
  • Vegetable peeler or julienne slicer
  • grater
  • Spoon or spatula

Ingredients
  

For The Rice

  • 1 cup white rice
  • ¼ cup rice vinegar
  • 1 tsp kosher salt
  • 1 tsp sugar optional

For The Crab Mixture

  • 16 oz imitation crab
  • ¼ cup mayonaise
  • 1 tbsp sriracha
  • 2 tsp soy sauce

Toppings and Fresh Ingredients

  • 1 English cucumber, sliced into ribbons, matchsticks, or half-moons
  • 2 carrots, shredded
  • 1 avocado, sliced or diced
  • 2 tbsp sesame seeds
  • 2 sheets of nori, julienned into thin strips ike GimMe Organic or Annie Chun’s

For Serving

  • extra soy sauce, sriracha, or mayo

Instructions
 

Make the Sushi Rice

  • Rinse the rice under cold water until the water runs clear. Cook according to package instructions.
  • While the rice is still warm, stir in rice vinegar, salt, and sugar (if using). Let cool to room temperature before assembling the bowls.

Prepare the Crab Mixture

  • Chop or shred the imitation crab into small pieces.
  • In a bowl, mix the crab with mayo, sriracha, and soy sauce until evenly coated. Adjust seasoning as needed.

Assemble the Sushi Bowls

  • Divide the sushi rice evenly into four bowls.
  • Top each bowl with the crab mixture, cucumber, carrot, avocado, sesame seeds, and julienned nori.
  • Drizzle with sriracha, soy sauce, spicy mayo, or sesame oil. Serve and enjoy!

Notes

Lower carb Tip:
  • Reduce the portion of rice and increase the protein and veggies to keep the bowl filling without as many carbs.
  • Replace half or all of the rice with cauliflower rice to reduce the overall carbohydrate content while still keeping a similar texture.
Increase Protein Tip:
  • Add edamame or sprinkle hemp seeds for extra protein and nutrients.
  • Increase the amount of imitation crab, sushi-grade fish, shrimp, or baked tofu to boost protein per serving.
Nutrition information is estimated and will vary based on cooking methods, specific ingredients used, and portion sizes.

Nutrition

Calories: 512kcalCarbohydrates: 69gProtein: 13gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 18mgSodium: 1505mgPotassium: 538mgFiber: 7gSugar: 8gVitamin A: 5322IUVitamin C: 9mgCalcium: 84mgIron: 2mg
Keyword easy
Tried this recipe?Let us know how it was!

 

You’ll Want to Pour This 5-Minute Balsamic Basil Vinaigrette on Everything

You’ll Want to Pour This 5-Minute Balsamic Basil Vinaigrette on Everything

Healthy 5 Minute Balsamic Basil Vinaigrette Recipe

Tired of boring salads? Let’s upgrade your salad game with a homemade vinaigrette that’s way better than any store-bought dressing!

Salads are a great way to load up on veggies, but the right dressing can take them from basic to bold. This tangy balsamic vinaigrette is packed with flavor, bringing just the right balance of sweet, savory, and herby goodness.

I promise, salads don’t have to be boring! With this easy dressing, a handful of leafy greens, a bit of crunch, and some protein, you’ll have a salad worth making again and again.

Basil balsamic vinaigrette in a white bowl with a spoon hovering over the deep brown dressing with julienned basil mixed throughout

 

Why Is Salad Dressing So Important?

Salad dressings bring variety, bold flavors, and excitement to every bite. Whether it’s a simple vinaigrette shaken in a jar (like this Balsamic Basil Vinaigrette) or a blended dressing like my Creamy Vegan Apple Walnut Dressing, I’m always whipping up something fresh.

Salad dressing plays a key role in healthy eating by adding flavor and healthy fats, making it easier and more enjoyable to eat nutrient-rich vegetables, whole grains, and proteins regularly.

No More Expired Dressings: Why I Always Make My Own

If you open my fridge, you won’t find ten half-used, expired bottles of salad dressing tucked in the door. Why? Because, homemade dressings are so much better, take only a few minutes to make, and don’t clutter up my fridge with bottles I’ll never finish.

I always keep a few simple ingredients on hand, olive oil, vinegar, mustard, honey, and herbs and spices, so I can whip up a homemade vinaigrette anytime. This tangy balsamic vinaigrette is one of my go-tos. It’s quick, easy, and way better than anything from a store.

Making your own dressing is as simple as shaking everything up in a jar. Less than five minutes, no weird preservatives, and total control over the flavor. Once you try it, you’ll never go back to store-bought!

Why I Love This Basil Balsamic Vinaigrette

  • Versatile: This great marinade isn’t just for salads, it’s perfect for roasted veggies, grain bowls, or grilled proteins.
  • Customizable: Use simple ingredients like olive oil and Dijon mustard, or switch it up! You can even add mayo for a creamier dressing.
  • Quick & Easy: This recipe is ready in minutes just add everything to a mason jar and shake!
  • Better Than Store-Bought Dressings: No preservatives, just fresh, bold flavors.

 

close up of a balsamic basil vinaigrette with lots of julienned basil mixed throughout the vinaigrette.

 

The Ingredients in Balsamic Basil Dressing

  • Balsamic Vinegar: Feel free to use your favorite brand . You can use a flavored or sweet balsamic vinegar like Fig or Cherry! You can even use a white balsamic vinegar. 
  • Fresh Basil Leaves: dried basil works too, it’s just not as good as fresh
  • Extra Virgin Olive Oil – or other super flavorful olive oil or avocado oil
  • Dijon Mustard
  • Maple Syrup or a little bit of honey
  • Sea Salt & Black Pepper

Yup, this dressing is 100% plant-based.

Make It A Creamy Dressing

Want a creamy balsamic dressing with a thicker consistency? Try these simple swaps:

  • Add a spoonful of mayo or Greek yogurt for extra creaminess.
  • Blend in a ripe avocado for a dairy-free creamy twist.
  • Whisk in tahini for a nutty, velvety texture.

No matter how you make it, this easy dressing is better than anything store-bought!

Growing Basil Plants for Fresh Flavor

Fresh basil leaves makes all the difference in this dressing! I love growing my own basil to have a steady supply of vibrant, fragrant leaves all year long.

  • Late Spring, Summer & Fall: I grow basil in my garden, where it thrives in warm weather with plenty of sunlight. A few plants can produce an abundance of fresh leaves, perfect for dressings, pesto, and more.
  • Cooler Months: When the temperatures drop, I switch to my AeroGarden, which lets me grow fresh basil indoors, no matter the season. It’s an easy way to keep fresh herbs on hand without worrying about the weather!

Whether from the garden or an indoor setup, homegrown basil always brings the best flavor to this dressing!

Basil balsamic vinaigrette in a white bowl with a spoon hovering over the deep brown dressing dripping the vinaigrette back into the bowl with julienned basil mixed throughout

 

How to Make This Balsamic Basil Vinaigrette Dressing: The Jar Method

My favorite way to make my own salad dressings, grain bowl sauces, and vinaigrettes is the jar method, it’s quick, mess-free, and perfect for storage!

  1. Grab a glass jar with a tight-fitting lid.
  2. Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
  3. Secure the lid and shake vigorously until everything is well combined.
  4. Pour directly from the jar onto your salad, grain bowl, or roasted veggies.
  5. Store leftovers right in the jar for later. Just give it another shake before using! All you need to store your salad dressing to use later in the week is an airtight container.

This method creates the perfect balance of flavors while making cleanup a breeze.

 

Basil balsamic vinaigrette in a white bowl with a spoon hovering over the deep brown dressing with julienned basil mixed throughout

 

Other Methods

  • Immersion blender: Want a smoother texture? Blend everything directly in the jar for a silky, emulsified vinaigrette.
  • Whisk & Bowl: Prefer a classic approach? Whisk the ingredients together in a bowl, slowly adding the oil for the best emulsion.

Whichever method you choose, this easy homemade vinaigrette beats any store-bought dressing!

How to Pair This Dressing

Since this vinaigrette contains fresh basil leaves, I recommend using it within 2-3 days for the best flavor. Luckily, there are plenty of ways to enjoy it before then!

  • A Dressing for Salads: Toss it with your favorite salads, from a classic arugula salad to a fresh Caprese salad with cherry tomatoes and sweet basil.
  • A Sauce for Grain Bowls: Drizzle it over quinoa, farro, or brown rice bowls for extra flavor.
  • Spooned Over Protein: Try it on grilled chicken breast, fish, or tofu for a bright, herby finish.
  • Drizzled Over Cottage Cheese: A surprising but delicious combo, just a light drizzle brings out the creaminess.
  • As a Veggie Dip: Serve it alongside roasted or raw veggies for an easy, flavor-packed dip.

This versatile, easy dressing is perfect for adding a fresh, tangy kick to so many dishes!

Want to take your salad game even further? If you’re ready to ditch bland store-bought dressings for good, check out my [Ultimate Guide to Homemade Salad Dressings]. I’ll walk you through the best ingredients, flavor pairings, and easy recipes so you can whip up fresh, delicious dressings anytime.

 

eggplant salad with cooked farro on a deep dark blue background

More Salad Dressing Recipes

I love salad dressings so much that I keep adding more and more recipes to The Addy Bean. They are an easy way to make a salad exciting! Below are some other excellent salad dressing recipes.

Creamy Vegan Apple Walnut Dressing

Cashew Caesar Dressing (No Mayo!)

Tarragon Blue Cheese Dressing

Basil balsamic vinaigrette in a white bowl with a spoon hovering over the deep brown dressing with julienned basil mixed throughout

Balsamic Basil Vinaigrette

Sarah Harper MS, RD, LDN
This Balsamic Basil Vinaigrette has 5 main ingredients and is easy to throw together. This Vinaigrette is tangy, herby, and slightly sweet making it a wonderful dressing for a salad or grain bowl.
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Main Course, Salad
Cuisine American
Servings 6 servings
Calories 197 kcal

Equipment

  • 1 Jar with Lid

Ingredients
  

  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tsp Dijon mustard
  • 2 tbsp maple syrup or honey
  • 8 basil leaves, julienned or 1 tsp dried
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Grab a glass jar with a tight-fitting lid
  • Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
  • Secure the lid and shake vigorously until everything is well combined.
  • Taste and adjust the flavors as needed. I.e. add more salt, pepper, honey etc.

Notes

Typically, guidelines for classic vinaigrette are 3 parts oil to 1 part vinegar. However, my personal preference is for more acidity, tartness, and bite!
I prefer a 2:1 ratio of oil to vinegar or citrus. 

Nutrition

Calories: 197kcalCarbohydrates: 8gProtein: 0.2gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 121mgPotassium: 44mgFiber: 0.1gSugar: 7gVitamin A: 30IUVitamin C: 0.1mgCalcium: 16mgIron: 0.3mg
Keyword 5-ingredient, balsamic, basil
Tried this recipe?Let us know how it was!
Easy Spicy Tuna with Crispy Rice: A Must Try for Canned Tuna Recipes

Easy Spicy Tuna with Crispy Rice: A Must Try for Canned Tuna Recipes

Easy Spicy Tuna with Crispy Rice A Must Try for Canned Tuna Recipes

An easy Spicy Tuna Bowl with rice, kimchi, and green onions is one of my favorite quick weeknight meals. When I have a bit more time and want to elevate it, I’ll crisp up the rice! This is one of my go-to canned tuna recipes!

So much easier and quicker than your usual tuna noodle casserole and a wonderful twist on the classic tuna salad. Plus, this Spicy Tuna with Crispy Rice and it’s perfect for those colder months when fresh produce is harder to come by. I love it paired with a big scoop of kimchi, kraut, or shelled edamame. 

The spicy tuna mixture is super simple: just canned tuna, mayo, and sriracha, giving it that sushi roll vibe. The crispy rice? That’s the game-changer. I coat a pan with oil, add day-old cooked rice, and season it up. The rice gets beautifully crispy on the bottom, making a golden crust.

In this article, I’ll explain what makes Spicy Tuna with Crispy Rice so special, provide a step-by-step guide for making it, and spotlight canned tuna, the simple but mighty main ingredient.

Why I Love This Canned Tuna Recipe

Here are a bunch of reasons why I love this Spicy Tuna with Crispy Rice recipe!

  • Use that canned tuna: Canned tuna is a flexitarian pantry staple of mine that’s always on hand and super convenient.
  • Tuna is high in protein: It’s lighter but still filling and helps me meet my protein needs!
  • Ideal for a flexitarian lifestyle: If your flexitarian lifestyle doesn’t limit fish, this is a terrific staple weeknight recipe. It offers a fun twist on a spicy tuna poke bowl with no raw fish required!
  • Perfect for busy weeknights: When I need a quick, satisfying meal, this is my go-to healthy option.
  • Extremely versatile: I can add fresh ingredients like green onions or avocado if I have them.
  • Works great for meal prep: This recipe makes it easy to plan out quick dinners or even a quick lunch.

 

spicy tofu bowl with rice and kimchi garnished with green onion in a hand made bowl

The Elements of Spicy Tuna and Crispy Rice

There are three main elements to this dish, the protein (Spicy Tuna), the grain (Crispy Rice), and the vegetable (Kimchi).

Spicy Tuna: The star here is canned tuna! Just mix it with mayo and sriracha! You can use oil-packed tuna or water-packed tuna.

Crispy Rice: Jasmine rice works best for a fluffy texture, but basmati or short-grain rice also works. A quick pan-fry creates that perfect golden-brown crust. I like to make my crispy rice with whatever leftover rice I have in my fridge! Here is my recipe for Crispy Rice with Leftover Rice

Kimchi: Homemade or store-bought, kimchi adds a tangy, spicy kick. I love having it on hand for this dish and adding it to ramen bowls.

    • You can find store-bought kimchi in the refrigerated section of most grocery stores, Asian markets, or health food stores like Whole Foods. It’s also available online or at farmers markets for artisanal options.
    • My favorite kimchi recipe is a variation of Eric Kim’s NYT Recipe for Kimchi. 

Optional Garnishes: Top with sesame seeds, fresh herbs, avocado, scallions, spicy mayo drizzle, sesame oil, or rice vinegar for extra flavor.

Ingredient Substitutions & Add-Ins

Substitutions

  • Rice Alternatives: Swap jasmine rice for brown rice, cauliflower rice, or quinoa for a different texture and flavor.
  • Noodles: Out of rice? Serve the spicy tuna over noodles! This is my second favorite way to enjoy this spicy tuna recipe.
  • Kimchi Substitute: If you’re out of kimchi, try thinly sliced cucumber or radish for a fresh, crunchy alternative. You can even make a homemade cucumber salad. Make this by mixing thinly slice cucumbers, soy sauce, rice vinegar, sesame oil, garlic, and a touch of honey or maple syrup, then garnish with sesame seeds and chili flakes.

Add-Ins

  • Avocado Slices: Top with creamy avocado for added richness.
  • Red Onion: Thinly sliced red onion brings a fresh, crisp bite and subtle sweetness. It is perfect as a topping or mixed into the tuna.
  • Red Pepper Flakes: For a spicy boost, add red pepper flakes to the tuna mix or sprinkle them on top of the crispy rice.
  • Fresh Herbs: Add brightness with a sprinkle of fresh parsley, basil, or cilantro.
  • Sesame Oil Drizzle: Finish with a drizzle of sesame oil for a subtle, nutty flavor.

 

ingredients for spicy tuna with crispy rice on a wooden platter

 

How to Build This Spicy Tuna with Crispy Rice

Step 1: Make the Crispy Rice

Prepare a pot with a drizzle of oil over medium heat. Add a layer of cooked rice (like rice from a rice cooker) to the pot. Place the lid on and let the rice cook for 5-10 minutes, until it develops a golden, crispy layer at the bottom.

Tip: This crispy rice technique is inspired by Naz Deravian’s Tahdig from her cookbook Bottom of the Pot: Persian Recipes and Stories.

Step 2: Prepare the Spicy Tuna

While the rice cooks, in a medium bowl, mix together 1 can of tuna, a spoonful of mayo, and a squeeze of sriracha. Adjust sriracha to taste.

Step 3: Build the Bowl

Scoop the crispy rice into your bowl as the base. Add the spicy tuna mixture on top. Finish with a generous serving of your favorite kimchi.

Step 4: Add Optional Toppings

Maybe the most important part of this recipe are the toppings!

Customize your bowl with toppings like fresh herbs, julienned veggies (like carrots or cucumber), crunchy seeds, a drizzle of aromatic oils, a splash of soy sauce, or fresh ground pepper for added flavor and texture.

Storage Suggestions

If you have leftovers, transfer the spicy tuna and crispy rice to an airtight container and store it in the fridge. It’ll stay fresh for up to 2 days.

This recipe is delicious served cold, but if you prefer it warm, I recommend reheating the rice separately.

 

canned tuna mixed into spicy tuna in a bowl

More Info on Canned Tuna

For a sustainable choice, look for labels like pole-and-line-caughtpole-caughttroll-caughtFAD-freefree school, or school-caught on canned tuna. Avoid brands that don’t list fishing methods. Top brands to consider are Whole Foods 365 and Safe Catch. For more tips, check out Seafood Watch’s article on choosing sustainable canned tuna.

Tuna Nutrition

  • Vitamin D: Tuna is a great source of Vitamin D! Other foods high in Vitamin D include salmon, sardines, and fortified dairy.
  • Protein: A 5 oz can of tuna provides around 30-35g of protein, depending on the type. 
  • Fat: While relatively low in fat, tuna is packed with omega-3s, essential for heart, eye, and brain health.

a can of tuna with green onion

Other Ways to Use a Can of Tuna

Besides a bowl of rice, here are more delicious ways to enjoy canned tuna:

  • Tuna salad with a bagel or crackers
  • Tuna Melt Sandwich
  • Tuna Pasta Salad with fresh herbs and crisp veggies (I love to make this with a cucumber yogurt dill sauce!)
  • Tuna Burgers: Form into patties and pan-fry for Crispy Tuna Cakes
  • Salad Nicoise: A fresh salad with tomatoes, hard-boiled eggs, olives, and tuna, tossed in a simple olive oil vinaigrette. I love this recipe when tomatoes are in season and spilling out of farmers markets in my area!

 

Want More Flexitarian Recipes?

I hope you enjoy reading this article as much as I enjoyed writing it! Below are some more tasty recipes.

 

Two ceramic bowls full of crispy rice and spicy tuna pilled high. To the top left corner of the frame, is a small bowl of green onion garnish and a plate of crispy rice with a wooden spoon.

Spicy Tuna with Crispy Rice Bowl

Sarah Harper MS, RD, LDN
This Spicy Tuna with Crispy Rice Bowl is my take on a popular appetizer that incorporates bite sized blocks of crispy scorched rice and dollops of spicy tuna. With 32g of protein and approx. 500 calories per serving, this meal is nutritious and delicious.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, lunch, Main Course
Cuisine American, Japanese
Servings 4 servings
Calories 504 kcal

Ingredients
  

Spicy Tuna

  • 15 oz canned Albacore Tuna 3 cans
  • 3 tbsp mayo
  • 2 tbsp siracha

Crispy Rice

  • 3 cups cooked rice see recipe notes
  • 1 cup cooked quinoa
  • 2 tbsp avocado oil
  • 2 tbsp rice wine vinegar

Bowl Toppers

  • 1 cup spicy kimchi divided into 1/4 cups
  • 4 scallions, chopped
  • 4 tsp sesame seeds divided
  • 4 tsp soy sauce divided
  • more siracha for drizzling

Instructions
 

Spicy Tuna

  • In a medium mixing bowl add tuna, mayonnaise, and siracha. Mix until combined. Set aside.

Crispy Rice

  • Heat the skillet or pot to medium-high heat. Add avocado oil.
  • Once the oil is heated, spoon in the rice, pressing the rice into the pan with the back of a rubber spatula or spoon.
  • Add rice wine vinegar and place the lid on the pot. You may wish to cover the lid with a dish towel however, be very careful not to burn the towel.
  • Cook the rice for 5 to 10 minutes. Option to check on the rice after 5 minutes but use a spatula to check the bottom of the pan or pot for browned/ scorched rice. If the color is to your liking remove it from the heat or continue to cook for the desired amount of time.

Build Your Bowl

  • Add crispy rice as your base. Add spicy tuna, kimchi, and scallions. Drizzle 1 tsp soy sauce and 1 tsp sesame seeds over top. Drizzle with the desired amount of siracha.

Notes

Crispy Rice: Option to use all rice, all quinoa, or a mixture or rice and quinoa. You can use sushi rice, basmati, or jasmine. Rice and Quinoa have the same water-to-grain ratio and cooking time and can be cooked together in 1 pot!
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.
For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.

Nutrition

Calories: 504kcalCarbohydrates: 46gProtein: 32gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 49mgSodium: 1124mgPotassium: 483mgFiber: 3gSugar: 1gVitamin A: 187IUVitamin C: 7mgCalcium: 75mgIron: 3mg
Keyword tuna
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