Build Your Own Recipe

Prepare rice

If rice is not already cooked, rinse 1 cup uncooked short-grain or jasmine rice until water runs clear and cook with 1.25 cups water (or follow package). Cool slightly and fluff. Measure 3 cups cooked rice and spread evenly between bowls as the base.

Distribute mixed greens evenly on top or beside rice in each bowl (about 1/2 to 1 cup per bowl depending on bowl size).

Grilled chicken

Season chicken breast with 1/2 tsp salt and pepper. Heat a grill pan or skillet over medium-high heat with 1 tsp oil. Cook 5–6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice thinly and portion between bowls (about 6 oz per bowl if making two).

Seared salmon

Season salmon with salt and pepper. Heat 1 tsp oil in a skillet over medium-high. Sear 3–4 minutes skin-side down, flip and cook 2–3 minutes until just cooked through. Break into flakes and divide between bowls.

Pan-fried tofu

Press tofu 15–30 minutes to remove moisture. Toss cubes with 1 tbsp soy sauce. Heat 1 tbsp oil in a nonstick skillet over medium-high and fry until golden on all sides, about 8–10 minutes. Divide between bowls.

Hard-cooked eggs

Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and cover for 9 minutes. Transfer to ice water 5 minutes, peel and halve. Place eggs in bowls.

Slice the cucumber thinly, shred carrots if not pre-shredded, shell and cook edamame according to package, slice avocado and radishes, and thinly slice green onions.

Arrange vegetables attractively on top of rice and greens in each bowl: cucumber, shredded carrots, edamame, avocado slices, radish, green onions, and a spoonful of pickled ginger. Sprinkle nori strips or toasted sesame seeds over the top.

Simple soy-sesame dressing

Whisk together 3 tbsp soy sauce, 1 tsp sesame oil and 1 tbsp ponzu or rice vinegar. Taste and adjust—add 1/2 tsp honey if you want a touch of sweetness. Drizzle 1–2 tbsp over each bowl.

Spicy mayo

Mix 1/4 cup mayonnaise with sriracha to taste (start with 1 tsp and increase). Transfer to a squeeze bottle or spoon and dot or drizzle over bowls.

Squeeze a lime wedge over each bowl, sprinkle chopped cilantro or parsley if using, and add extra soy or ponzu on the side. Serve immediately so avocado and greens remain fresh.