Build Your Own Bowl! Recipe

Cook or reheat bases

Prepare your chosen base(s). For rice/quinoa: reheat 1–2 cups per bowl until hot (microwave 1–2 minutes or warm in a saucepan with a splash of water). For mixed greens: wash and spin dry; portion 2 cups per bowl.

Grilled chicken

Season chicken breast with salt and pepper. Grill or pan-sear over medium-high heat 6–8 minutes per side (internal temp 165°F / 74°C). Rest 5 minutes, then slice thinly. Use approximately 6 oz per serving.

Marinated tofu

Press tofu 15–30 minutes. Marinate in 1 tbsp soy sauce + 1 tsp sesame oil + 1 tsp grated ginger for 15 minutes. Pan-fry in 1 tbsp oil over medium-high heat until golden, about 3–4 minutes per side. Cut into cubes; use about 4 oz per serving.

Seared flank steak

Marinate steak briefly in 1 tbsp soy sauce and 1 tsp sesame oil for 20 minutes if desired. Sear on high heat 3–4 minutes per side for medium-rare depending on thickness. Rest 5 minutes, then slice thinly across the grain. Use 5 oz per serving.

Roasted salmon

Season salmon with salt, pepper, and a squeeze of lime. Roast at 400°F (200°C) for 10–12 minutes until just cooked. Flake into bite-sized pieces. Use 4–6 oz per serving.

Pan-fried shrimp

Toss shrimp with 1 tsp soy sauce and 1/2 tsp sesame oil. Sauté in 1 tbsp oil 1–2 minutes per side until pink and opaque. Use about 4–6 oz per serving.

Steam broccoli until bright green and tender-crisp (3–4 minutes). Slice cucumbers and bell peppers into thin strips. Shred carrots if not pre-shredded. Warm edamame if frozen. Portion toppings so each bowl receives roughly: 1/2 cup steamed broccoli, 1/2 cup mixed raw veggies (carrot, cucumber, pepper), 2–3 tbsp pickled cabbage or kimchi, 1–2 tbsp edamame, and 1 tbsp each of scallions, herbs, seeds, and nuts.

Offer sauces family-style so diners can mix and match. Suggested combos: Asian savory: 1 tbsp soy sauce + 1 tsp sesame oil + 1 tsp ponzu. Spicy peanut: 1 tbsp peanut sauce + 1 tsp sriracha + squeeze of lime. Sweet-savory: 1 tbsp hoisin + 1 tsp soy sauce + 1 tsp rice vinegar (optional). Drizzle 1–3 tbsp total sauce per bowl to taste.

1. Place 1–1.5 cups of your chosen base in a bowl (or 2 cups mixed greens for a salad-style bowl). 2. Arrange protein (4–6 oz cooked) on one side. 3. Add steamed and raw vegetables in separate sections for color and texture. 4. Spoon 2–3 tbsp of your chosen sauces over the protein and base (or serve on the side). 5. Sprinkle scallions, cilantro, toasted sesame seeds, and chopped nuts over the top. 6. Finish with crispy shallots, nori/furikake, a drizzle of chili oil if desired, and a lime wedge.

Taste and adjust: add more soy/ponzu for saltiness, more lime for brightness, or more sriracha/chili oil for heat.

Serve immediately while protein and bases are warm. Leftovers: store components separately in airtight containers for up to 3 days (proteins and rice/quinoa refrigerated; fresh greens and crunchy toppings stored separately). Reheat rice/protein gently and add fresh toppings when serving.