Tori Vegetables Bowl Recipe

Prepare rice

Rinse the rice under cold water until the water runs clear. Drain and place in a medium saucepan. Add the coconut milk, water, sugar, and 1/2 tsp kosher salt. Stir to combine.

Bring the rice mixture to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and keep warm.

Cook potatoes

While rice cooks, place the halved/quartered potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until just tender when pierced with a knife (8–10 minutes depending on size). Drain well and return to the pot.

Add butter, lime zest, remaining 1/2 tsp salt (adjust to taste) and black pepper to the drained potatoes. Gently toss to coat. Fold the potatoes into the fluffed coconut rice or serve alongside — either way the potatoes should be warm and lightly glazed with coconut-flavored butter and lime. Sprinkle chopped cilantro over the combined rice and potatoes.

Make marinade

In a bowl, whisk together soy sauce, mirin, rice vinegar, wasabi paste, honey, grated ginger, minced garlic, and 1 tbsp neutral oil until smooth. Taste and adjust: add a touch more wasabi for heat or more honey for sweetness.

Place chicken in a shallow dish or zip-top bag and pour half the marinade over it, reserving the other half for basting/sauce. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Grill or pan-sear

Preheat a grill or heavy skillet to medium-high and oil the grates/pan. Remove chicken from marinade, letting excess drip off. Grill or sear chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 74°C (165°F) at the thickest part. During the last 1–2 minutes, brush with the reserved marinade and cook until slightly caramelized. Transfer to a cutting board and let rest 5 minutes, then slice into strips. Sprinkle with toasted sesame seeds if using.

Make vinaigrette

Whisk together the soy sauce, rice vinegar, olive oil, honey, lime juice, salt, and black pepper in a small bowl. Taste and adjust acidity or sweetness as desired. This will be used both as a dressing and a quick stir-fry sauce.

Stir-fry vegetables

Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced shallot and bell pepper and stir-fry 2 minutes. Add broccoli florets and snap peas and stir-fry another 2–3 minutes until bright and just tender. Add julienned carrot and baby spinach and toss until spinach wilts, about 1 minute.

Pour the prepared vinaigrette over the vegetables, toss to coat and cook 30–45 seconds more so flavors meld but vegetables remain crisp-tender. Remove from heat. Taste and adjust seasoning. If using mixed salad greens as a base, toss them with a small amount of vinaigrette separately so they remain fresh, then transfer to bowls.

Divide the warm coconut rice potatoes among 4 bowls (or 3 generous servings). Arrange a portion of the vinaigrette stir-fry vegetables and a portion of sliced wasabi chicken alongside the rice in each bowl.

Drizzle a few drops of sesame oil over each bowl (optional), scatter sliced scallions, toasted sesame seeds and pickled ginger or cucumber if using. Serve with lime wedges on the side for extra brightness.

Serve immediately so chicken remains warm and vegetables retain texture. Leftovers can be stored separately in the fridge for up to 3 days; reheat chicken and rice gently and toss vegetables briefly in a hot pan to refresh.