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Izakaya Sakura: A Harmony of Sesame, Avocado, and Earthy Brown Rice

There are certain dishes that, upon the first bite, transport you. This Izakaya Sakura creation is one of them for me. I remember my first encounter with it years ago in a cozy, dimly lit izakaya in San Francisco’s Japantown. The air was thick with the comforting aroma of grilled skewers and savory broths, and this dish, deceptively simple, was a revelation. The nutty, wholesome brown rice, enlivened by a tangy sesame-avocado dressing, was a perfect counterpoint to the crisp, fried tofu and the slightly bitter, blanched broccoli rabe. It felt like a hug in a bowl, a taste of balanced, vibrant Japanese home cooking that has stayed with me ever since.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Yield: 4 servings
Dietary Type: Vegan (with gluten-free option for soy sauce)

Ingredients

For the Brown Rice Base:

2 cups brown rice
2 large ripe avocados
1/4 cup soy sauce (use tamari for gluten-free)
1/4 cup rice vinegar
3 tablespoons sesame oil, divided
2 tablespoons sesame seeds (for toasting and folding into rice)
Sesame seeds (untoasted, for garnish)

For the Toppings:

1 (3 1/2 ounce) package beech mushrooms
1 bunch broccoli rabe
1 teaspoon sesame oil (for the broccoli rabe)
1 lb medium-firm tofu or 1 lb firm tofu
4 tablespoons cornstarch or 4 tablespoons flour (as needed for coating tofu)
Oil, as needed (for frying)
Salt, to taste

Equipment Needed

Rice cooker or pot
Large baking sheet
Large bowl
Small skillet
Large saucepan
Slotted spoon
Paper towels
Large skillet or Dutch oven for frying
Serving bowls

Instructions

Cook the Rice: Begin by cooking the brown rice according to the package directions, either in a rice cooker or a pot on the stovetop. Once cooked, spread the rice evenly onto a flat baking sheet. Cover the rice and allow it to cool completely. For the best texture and to make it easier to handle, refrigerate the cooled rice until you’re ready to assemble the dish.
Prepare the Rice for Dressing: Remove the chilled brown rice from the refrigerator and scoop it into a large bowl. Let it sit, covered, to return to room temperature. This step ensures the rice isn’t too cold when you mix in the dressing and toppings.
Whisk the Dressing Base: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, and 1 tablespoon of sesame oil. Set this mixture aside.
Prepare the Ice Bath: Fill a large bowl generously with ice and water. This is crucial for properly blanching and shocking the broccoli rabe. Set it aside.
Toast the Sesame Seeds: Place the 2 tablespoons of sesame seeds into a dry, hot skillet over medium heat. Toast, stirring frequently, until they are fragrant and lightly golden. Be watchful, as they can burn quickly. Once toasted, remove them from the skillet and set them aside.
Sauté the Beech Mushrooms: Trim the tough bottoms from the beech mushrooms and gently separate the clusters. In a skillet, sauté the mushrooms in 2 tablespoons of sesame oil over medium-high heat. Season with salt to taste. Stir occasionally until the mushrooms are well-browned and tender. Remove them from the heat and set aside.
Blanch and Prepare the Broccoli Rabe: While the mushrooms are sautéing, bring a large saucepan filled with heavily salted water to a rolling boil. Cut the broccoli rabe into bite-sized pieces. Carefully blanch the broccoli rabe in the boiling water for about 1 to 2 minutes, until it’s vibrant green and slightly tender. Immediately shock the blanched broccoli rabe by transferring it to the prepared ice water bath. Once cooled, gently wring out any excess water using your hands or a clean kitchen towel. Toss the dried broccoli rabe with the 1 teaspoon of sesame oil and season with salt to taste. Set aside.
Prepare the Tofu: Cut the tofu into your desired shape. You can create 4 large triangles, cubes, or any other appealing form. Place the cornstarch or flour in a shallow dish or on a plate. Roll the tofu pieces evenly in the cornstarch or flour, ensuring they are well-coated.
Fry the Tofu: Heat a large skillet or Dutch oven and add enough oil for deep frying, ensuring it’s at least 350 degrees F (175 degrees C). Once the oil is at the correct temperature, carefully add 2 tofu pieces at a time to avoid overcrowding the pan. Fry, stirring occasionally, until the tofu is golden brown and crispy on all sides. Use a slotted spoon to remove the fried tofu and drain them on paper towels. Keep the fried tofu warm while you fry the remaining pieces.
Dress the Rice: Shake the prepared dressing (soy sauce, rice vinegar, sesame oil mixture) vigorously to combine. Mix about half of the dressing into the room-temperature brown rice, tossing gently to coat. Add more dressing to taste, ensuring the rice is well-coated but not saturated or soggy. Fold in the toasted sesame seeds you prepared earlier.
Prepare the Avocados: Spoon out the flesh of the ripe avocados and cut them into ½-inch chunks. Season the avocado chunks lightly with salt.
Assemble the Dish: Gently fold the diced avocados into the dressed rice. Transfer the rice mixture into individual serving bowls. Artfully top each bowl with the prepared broccoli rabe, sautéed beech mushrooms, and the crispy deep-fried tofu.
Garnish: Finish by garnishing each serving with a sprinkle of the untoasted sesame seeds.

Expert Tips & Tricks

Make-Ahead Mastery: The brown rice can be cooked and chilled a day in advance. The dressing can also be made ahead and stored in an airtight container in the refrigerator. The broccoli rabe can be blanched and shocked up to a day ahead and stored in the fridge. This allows for quick assembly when you’re ready to serve.
Tofu Transformation: For an extra-crispy exterior on the tofu, ensure your frying oil is hot enough. If you find your tofu isn’t browning evenly, you can briefly pan-fry it after coating in cornstarch.
Mushroom Magic: Don’t rush the sautéing of the beech mushrooms. Allowing them to brown properly develops a deep, savory flavor that complements the other components.
Avocado Perfection: Ripe but not overly soft avocados are key. They should hold their shape when diced and folded into the rice, providing a creamy contrast without becoming mushy. If you’re worried about browning, toss the diced avocado with a tiny squeeze of lemon or lime juice before adding to the rice, though this is not part of the original recipe and may alter the flavor profile slightly.

Serving & Storage Suggestions

This Izakaya Sakura Sesame-Avocado Brown Rice is best enjoyed immediately after assembly to appreciate the textures of the crispy tofu and the fresh avocado. Serve it as a light yet satisfying main course or as a vibrant side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. While the avocado may brown slightly, the flavors will still be delicious. To reheat, gently warm the rice mixture in a skillet over low heat or in the microwave. The fried tofu can be re-crisped briefly in a hot oven or air fryer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	778.4 kcal
Calories from Fat	348 kcal
Total Fat	38.7 g	59%
Saturated Fat	5.7 g	28%
Cholesterol	0 mg	0%
Sodium	1028.6 mg	42%
Total Carbohydrate	93 g	30%
Dietary Fiber	12.4 g	49%
Sugars	1.9 g	7%
Protein	20.6 g	41%

Note: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is beautifully balanced as is, feel free to explore slight variations. For a different green, blanched asparagus or green beans could substitute the broccoli rabe. If beech mushrooms are unavailable, shiitake or oyster mushrooms would also work wonderfully. For a touch of heat, a drizzle of sriracha or a pinch of red pepper flakes could be added to the dressing.

FAQs

Q: Can I use white rice instead of brown rice?
A: While brown rice offers a wonderful nutty flavor and texture, you can substitute white rice if preferred. Adjust cooking times according to the white rice package directions.

Q: How can I make this dish spicier?
A: To add a spicy kick, consider incorporating a small amount of sriracha or a pinch of cayenne pepper into the dressing.

Q: My avocados are not ripe enough. What should I do?
A: If your avocados are not yet ripe, it’s best to wait for them to soften slightly for the best creamy texture. You can speed up the ripening process by placing them in a brown paper bag with a banana for a day or two.

Q: Can I prepare the fried tofu in advance?
A: The fried tofu is best enjoyed fresh for maximum crispiness. However, if you must prepare it ahead, you can reheat it in a toaster oven or air fryer to restore some of its crispness.

Q: Is this recipe suitable for meal prep?
A: Yes, many components of this dish can be prepared in advance, making it a great option for meal prep. Store the cooked rice, dressed rice mixture, blanched vegetables, and fried tofu separately in the refrigerator. Assemble just before serving.

Final Thoughts

This Izakaya Sakura Sesame-Avocado Brown Rice is more than just a recipe; it’s an experience. It’s a testament to how simple, wholesome ingredients, prepared with care, can create something truly extraordinary. I encourage you to gather these components, take your time with each step, and savor the process. The resulting dish is a delightful harmony of textures and flavors that I’m confident you’ll love. Serve it with a light sake or a crisp green tea for a complete and authentic izakaya experience at home.

Izakaya Sakura Sesame-Avocado Brown Rice Recipe