Lunch Ayce Recipe

Cook the rice

Rinse 2 cups short-grain rice under cold water until the water runs clear (about 3–4 times). Combine rinsed rice and 480 ml water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. While rice rests, whisk together 3 tbs rice vinegar, 1 tbs sugar and 1 tsp kosher salt until dissolved; gently fold into warm rice and set aside to cool slightly.

Marinate and cook the chicken

Slice or cut 500 g boneless chicken thighs into bite-sized pieces. In a bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tsp sesame oil, 2 tsp minced garlic and 1 tsp grated ginger. Add chicken, toss to coat, and let marinate 10–20 minutes at room temperature (or up to 2 hours refrigerated). Heat 1 tbs neutral oil in a large skillet over medium-high heat. Add marinated chicken in a single layer and cook 4–6 minutes per side until internal temperature reaches 75°C (165°F) and edges are caramelized. Remove and rest 3 minutes, then slice into bite-sized strips if needed.

Prepare the tofu

Press 400 g extra-firm tofu for at least 15 minutes to remove excess water. Pat dry and cut into 1–1.5 cm cubes. Toss cubes with 2 tbs cornstarch until evenly coated. Heat 2 tbs vegetable oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and cook without moving for 3–4 minutes until golden, then turn and brown on all sides, about 6–8 minutes total. Remove to a paper towel-lined plate and season lightly with salt.

Assemble bowls

Divide seasoned rice among 4 bowls (about 1 cup cooked rice per serving). Arrange cooked chicken and tofu on top of each bowl (about 125 g chicken and 100 g tofu per serving, adjusting portions to your preference). Add mixed salad greens, sliced cucumber, julienned carrot and scallions to each bowl as desired. Keep components separate in the bowl for lunch-style assembly (all-you-can-eat/self-serve style).

Make spicy mayo

In a small bowl combine 4 tbs mayonnaise with 2 tsp sriracha. Taste and adjust heat; add more sriracha if desired. Transfer to a squeeze bottle or small bowl for serving.

Make soy-sesame dressing

Whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp toasted sesame oil and 1 tsp honey until emulsified. Taste and adjust balance (add a pinch of sugar if too sharp or an extra tsp vinegar for brightness). Keep dressing chilled until serving.

Arrange toasted sesame seeds, nori strips, pickled ginger and lime wedges in small bowls or on a shared platter for guests to add to their bowls. If you like, lightly toast the nori strips in a dry skillet for 30 seconds to intensify flavor. Sprinkle sesame seeds over bowls just before eating.