Bowls Recipe

Cook jasmine rice

Rinse 2 cups jasmine rice under cold water until water runs mostly clear. Combine rinsed rice, 2 1/4 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm.

While the rice cooks, make quick pickled onions. In a heatproof jar or small bowl combine 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt. Stir to dissolve sugar. Add the thinly sliced red onion, press down so liquid covers onion, cover and let sit at least 15 minutes (longer for more flavor). Refrigerate until ready to use; discard some brine if too strong.

Thinly slice or halve and slice the cucumber into half-moons to make 1 cup. In a bowl whisk 2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp sesame oil and 1/4 tsp salt until sugar dissolves. Toss cucumbers with dressing and sprinkle 1 tsp toasted sesame seeds. Let sit 5–10 minutes to marinate.

If using frozen edamame, blanch in boiling salted water 3–4 minutes until tender, then drain and cool slightly. Combine 1 cup thinly sliced green cabbage and optional 1/2 cup julienned carrot in a bowl. Toss with 2 tsp soy sauce/tamari, 1 tsp rice vinegar (from pantry), 1/2 tsp grated ginger and 1 tsp sesame oil (optional) until evenly coated. Fold in edamame.

Make sriracha aioli by stirring together 1/2 cup mayonnaise with 2 tbsp sriracha (adjust to heat preference), 1 tsp lime juice or rice vinegar if desired, and a pinch of salt. Taste and adjust spiciness or acidity.

Divide warm jasmine rice among 4 bowls (about 1/2 cup cooked rice per bowl if serving 4; adjust for desired portion).

Arrange cucumber salad, pickled red onion (drain excess brine), sesame cabbage with edamame, sliced avocado, and pickled ginger in separate sections on top of the rice to create a composed bowl.

Drizzle each bowl with about 3 tbsp gluten-free house-made unagi sauce (or to taste). Dollop or drizzle sriracha aioli on each bowl (about 1–2 tbsp per bowl).

Garnish with sliced green onions, additional toasted sesame seeds and an optional extra drizzle of tamari or unagi sauce. Serve immediately.

Adjust component quantities to make more bowls. All components are gluten-free when using GF tamari and a GF unagi sauce. House-made unagi-style sauce can be made by simmering tamari, mirin, sugar and a little water until slightly thickened (about 10 minutes) — use 3–4 tbsp per bowl as a guideline.