• Servings


  • 1 ½ quarts brown rice, cooked (use 10% extra water to cook rice)
  • 2 teaspoons kosher salt
  • ¼ cup vegetable oil
  • 1 each avocado, sliced
  • ¼ cup radish, sliced
  • ½ cup marinated mushrooms (see recipe below)
  • ½ cup Farmer’s cheese, crumbled
  • 4 teaspoons finished salt (Malden)

Marinated Mushrooms

  • ½ cup shallots, minced
  • 1 tablespoon garlic, minced
  • ¼ cup olive oil
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1 quart Beech mushrooms, cleaned


  • Marinated Mushrooms:  Whisk together shallots, garlic, olive oil, salt, and black pepper.  Gently fold marinate into cleaned mushrooms and let set for at least 1 hour in the refrigerator before use.
  • Fold brown rice with kosher salt.
  • Lay 3/4” of rice mixture onto a sheet tray lined with plastic wrap.
  • Cover rice with plastic wrap and place another equally sized sheet tray with around 2-3 pounds of added weight on top of it. Let press for 2-3 hours or until rice completely cools.
  • Remove rice from refrigerator and uncover. Cut rice into 3”x4” rectangles.
  • Pour vegetable oil in a large sauté pan over medium heat and cook cut rice pieces until they’re golden brown on both sides.
  • Finish each toast with ¼ avocado sliced, 1 tablespoon sliced radish, 2 tablespoons marinated mushrooms, 2 tablespoons crumbled farmers cheese, and 1 teaspoon of finishing salt.