Rare: 4 minutes on each side Med-rare: 5 minutes on each side (recommended) Medium: 6 minutes on each side Well-done: Not recommended
Substitute ribeye with rump or sirloin steak.
To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag.
Transfer the ribeye steaks and shiitake mushrooms to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate, the longer the better.
When you are ready to start cooking, put the rice on to boil. Follow the package instructions for cooking directions.
In the meantime, prepare the cucumber salad. Combine the rice wine vinegar, sugar and salt in a small bowl and stir until the sugar and salt are dissolved. Use a mandolin slicer or potato peeler to slice the cucumber into ribbons, add to the vinegar and mix in the toasted sesame seeds.
Remove the ribeye steaks and mushrooms from the marinade and grill in a hot griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
Leave the meat to rest for half its cooking time before slicing it.
In each bowl, arrange the sliced ribeye, shiitake mushrooms, avocado halves and pickled cucumber salad over the jasmine rice. Garnish with spring onions and sesame seeds and enjoy!