Bowl + Rice Recipe

Cook rice

Rinse the rice under cold water until the water runs nearly clear (about 2–3 minutes) to remove excess starch. Combine rinsed rice, 350 ml water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and keep warm.

Chicken (if using)

Trim chicken and slice thinly. Heat 1 tsp neutral oil in a skillet over medium-high heat. Season chicken lightly with 1/8 tsp salt and 1/8 tsp black pepper. Cook 4–5 minutes, stirring, until cooked through and browned at edges. Remove from pan and set aside. Deglaze pan with 1 tbsp soy sauce and a splash of water if desired, then add to sauce (below).

Tofu (if using)

Press tofu 15–30 minutes to remove excess moisture. Toss cubes with 1/8 tsp salt and 1/8 tsp black pepper. Heat 1 tsp neutral oil in a nonstick skillet over medium-high heat and pan-fry tofu until golden and crisp on at least two sides, about 8–10 minutes total. Remove and set aside.

Salmon (if using raw for poke-style)

If using sushi-grade salmon for a poke-style bowl, cube and keep chilled. Toss gently with 1 tbsp soy sauce, 1/2 tsp sesame oil and 1/2 tsp rice vinegar for 5–10 minutes before assembling. If you prefer cooked salmon, season with salt/pepper and pan-sear 2–3 minutes per side until opaque.

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp honey (or maple), 1 tsp grated ginger and 1 tsp minced garlic in a small bowl. Taste and adjust: add more soy for saltiness, more honey for sweetness, or 1 tsp water to thin. Reserve about 1–2 tbsp of the sauce to toss with protein or salmon (if using).

Prepare all vegetables: shred carrot, slice cucumber, warm shelled edamame (briefly in microwave or boil 1–2 minutes), slice scallions and avocado. Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant, watching carefully to avoid burning. Cut nori into thin strips if using.

Divide warm rice between 2 bowls (servings). If you want seasoned rice, drizzle 1–2 tsp of the sauce into the rice and gently toss. Arrange chosen protein over the rice, then add carrot, cucumber, edamame, avocado slices and scallions in sections around the bowl for a composed look.

Drizzle remaining sauce over the protein and vegetables. Sprinkle toasted sesame seeds and nori strips on top. Add a squeeze of lime or lemon to taste and a dollop of gochujang or sriracha if you want heat. Finish with a crack of black pepper.