Avocado Bowl Recipe

Rinse 1.5 cups jasmine rice under cold water until the water runs mostly clear (about 2–3 rinses). Drain.

Combine rinsed rice, 360 ml water and 0.25 tsp salt in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook undisturbed for 12–14 minutes until water is absorbed.

Remove pot from heat and let rice rest, covered, for 10 minutes. Fluff with a fork.

While rice rests, stir together 1 tbs rice vinegar and 0.5 tsp sugar until dissolved. Gently fold into the warm rice to season. Keep covered and warm until serving.

Halve the avocado, remove the pit, and scoop out the flesh. Slice or dice as you prefer (slices for a bowl presentation or cubes for mixing). Lightly sprinkle with a pinch of salt and a squeeze of 1/2 lime or lemon, if using, to prevent browning.

Trim and thinly slice 1/2 English cucumber into half-moons (or small matchsticks). If cucumber is very watery, pat dry. Toss with 1 tsp neutral oil and a pinch of salt to keep crisp.

Trim and thinly slice 3 radishes very thin (use a mandoline or sharp knife) and set aside.

Peel and julienne or thinly ribbon 1/2 carrot. If desired, briefly toss with the cucumber to combine textures and flavor.

Chop or break up 3/4 cup kimchi into bite-sized pieces. If kimchi is extremely wet, drain a little so it doesn’t make the bowl soggy.

Slice 1 tbsp scallion thinly on the bias and toast 1 tsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant; set aside.

In a small bowl, whisk together 3 tbs mayonnaise, 1 tsp sriracha, 0.5 tsp gochujang (if using), 0.25 tsp sesame oil, and 0.5 tsp rice vinegar until smooth and well combined. Taste and adjust heat or acidity as desired. Transfer to a squeeze bottle or small piping bag for neat drizzling, or keep in a spoon.

Divide the seasoned jasmine rice between 2 bowls (about 1 cup cooked rice per bowl). Gently fan avocado slices or place avocado cubes on one side of each bowl.

Arrange cucumber, radish, carrot, and kimchi in separate sections around the avocado so each element is visible and accessible.

Drizzle spicy mayo over the avocado and a little over the kimchi if you like. Sprinkle toasted sesame seeds and nori furikake evenly over the bowls.

Finish with sliced scallion, a small squeeze of remaining lime or lemon to taste, and a pinch of black pepper if desired. Serve immediately.