If using cooked short-grain rice, warm 3 cups in a bowl. Fold in 3 tablespoons seasoned rice vinegar until evenly coated; let cool slightly. If using cooked quinoa, warm 3 cups, stir in 3 tablespoons lemon juice and 1 teaspoon sesame oil for flavor.

Divide the prepared base evenly among 4 bowls (approximately 3/4 cup to 1 cup per serving depending on appetite).

Vegetables & Crunch

Arrange 1/4 cup each of shredded carrots, cucumber, edamame, and red cabbage in separate small piles over each bowl of rice/quinoa for visual appeal and balanced texture.

Scatter 1 tablespoon sliced green onion and about 1 tablespoon pickled ginger or pickled onion over each bowl.

Proteins

Prepare protein

If using raw sushi-grade salmon: cut 1 cup into 1/2-inch cubes, toss gently with 2 tablespoons soy sauce (or tamari) and 1 teaspoon sesame oil if desired; allow to sit 5–10 minutes to marinate. If using cooked shrimp: chop into bite-sized pieces and toss with soy sauce. If using tofu: press briefly, cube, and toss with soy sauce; optionally pan-fry in 1 tablespoon oil until golden for added texture.

Distribute the prepared protein evenly across the 4 bowls (about 1/4 cup each). Sprinkle each portion with 1/2 teaspoon toasted sesame seeds.

Sauces & Dressings

Make spicy mayo

In a small bowl mix 3 tablespoons mayonnaise with 1 teaspoon sriracha (adjust heat to taste). For extra umami, add 1 teaspoon ponzu or a splash of soy. Taste and adjust — add more sriracha for heat or more mayo to mellow.

Drizzle about 1 tablespoon spicy mayo and 1/2 tablespoon ponzu or soy over each bowl, or serve sauces on the side to let people customize.

Toppings & Garnishes

Top each bowl with 1/4 to 1/3 cup avocado, a torn sheet of nori or a sprinkle of furikake, 1/2 tablespoon crispy onions or fried garlic, and a lime wedge on the side.

Optional: Finish with extra sesame seeds, a few drops of sesame oil, and a final squeeze of lime just before eating.

Assemble & Serve

Let diners 'build their own' by mixing components in the bowl to taste: base, vegetables, protein, sauces, and toppings. Provide extra soy/ponzu, sriracha, and sesame seeds at the table for customization.

Serve immediately so avocado stays fresh and crunchy toppings remain crisp.