Create Your Own Recipe

If using rice: cook 1 cup uncooked rice to yield about 2 cups cooked according to package instructions (generally 1 part rice to 1.25–1.5 parts water). Fluff and let cool slightly. Portion 2 cups cooked rice between two bowls (about 1 cup per serving if making 2 servings).

If using salad greens: divide 2 cups mixed greens between bowls as an alternate or layer under rice for a mixed base.

Grilled chicken

Season 8 oz chicken breast with salt and pepper and 1 tsp sesame oil. Grill or pan-sear over medium-high heat 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes and slice thinly.

Pan-seared salmon

Season 6 oz salmon with salt and pepper. Heat 1 tsp oil in a skillet over medium-high heat and cook skin-side down 3–4 minutes, flip and cook 2–3 minutes more until cooked to desired doneness. Flake into large pieces.

Tofu

Press 7 oz firm tofu 15–30 minutes to remove excess moisture. Cube, toss with 1 tbsp soy sauce and 1 tsp sesame oil, and pan-fry 3–4 minutes per side until golden.

Shrimp

Season 6 oz shrimp with salt, pepper and a squeeze of lime. Sear in a hot pan with 1 tsp oil 1–2 minutes per side until opaque and curled.

Roasted chickpeas

Toss 1 cup cooked chickpeas with 1 tsp oil, 1/2 tsp smoked paprika and salt. Roast at 400°F (200°C) for 20–25 minutes until crisp, shaking pan halfway through.

Prepare the vegetables: slice cucumber, halve cherry tomatoes, shred carrot, thinly slice red cabbage and scallions. Shell edamame if needed and thinly slice avocado just before assembling to prevent browning.

Arrange vegetables and toppings artfully on top of the rice or greens: cucumber, tomatoes, carrot, cabbage, edamame, avocado and pickled ginger. Sprinkle toasted sesame seeds over the bowl.

Assemble sauces: place 2 tbsp soy sauce or tamari and 2 tbsp ponzu or citrus vinaigrette in small bowls for serving, or drizzle 1 tbsp of your chosen sauce over each bowl. For spicy mayo, combine equal parts mayo and sriracha (2 tbsp total) and drizzle or dot over the bowl. Finish with 1 tsp sesame oil per bowl for aroma.

Add crunchy elements like crispy wonton strips or fried onions just before serving so they remain crisp. Garnish with nori strips and serve with lime wedges for squeezing over the bowl.

Divide proteins between bowls on top of the base. Distribute vegetables and toppings evenly. Add sauces to taste and finish with crunchy extras, extra sesame seeds and lime if desired. Serve immediately.