Tori Bowl Recipe

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

Combine the rinsed rice, coconut milk, water, salt and sugar in a medium saucepan. Stir to dissolve salt and sugar.

Bring to a gentle boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork before serving.

In a bowl, whisk together soy sauce, mirin, sesame oil, grated ginger, minced garlic and black pepper to make the marinade.

Place chicken thighs in a shallow dish or zip-top bag and pour the marinade over them. Marinate in the refrigerator for at least 30 minutes, up to 4 hours.

Preheat a grill or grill pan over medium-high heat. Brush with neutral oil to prevent sticking.

Remove chicken from marinade, letting excess drip off. Grill the thighs 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and they have a nice char.

Transfer to a cutting board and let rest 5 minutes. Slice into strips or bite-sized pieces.

Preheat the oven to 220°C (425°F).

Toss the cubed sweet potatoes with olive oil, smoked paprika, salt and pepper on a baking sheet in a single layer.

Roast for 20–25 minutes, turning once halfway through, until tender and edges are caramelized.

Remove from oven and keep warm until assembly.

Heat a large skillet or wok over high heat until hot. Add neutral oil and swirl to coat.

Add the white parts of the green onions and the minced garlic; stir-fry 20–30 seconds until fragrant.

Add carrots and broccoli first, stir-fry 2–3 minutes until they begin to soften, then add bell pepper and mushrooms and continue stir-frying 2–3 more minutes until vegetables are crisp-tender.

Stir in light soy sauce and rice vinegar, toss to coat and cook another 30 seconds. Remove from heat and sprinkle the green tops of the green onions over the vegetables.

Whisk together mayonnaise, rice vinegar, soy sauce, wasabi paste, honey, sesame oil and salt in a small bowl until smooth.

If the dressing is too thick, thin with a teaspoon or two of water until it reaches a pourable consistency. Taste and adjust salt, sweetness or wasabi heat as desired.

Divide the coconut rice among 4 bowls as the base (about 1/2 cup cooked rice per serving or adjust to preference).

Arrange sliced grilled chicken, roasted sweet potatoes and stir-fry vegetables in sections over the rice in each bowl.

Drizzle the wasabi vinaigrette over the chicken and vegetables (about 1 tablespoon per bowl, or serve extra on the side).

Garnish each bowl with toasted sesame seeds, pickled ginger or cucumber, a wedge of lime, and cilantro or microgreens if using.

Serve immediately while chicken is warm and vegetables are crisp-tender.