If using basmati rice: combine 1 cup rinsed basmati, 1.5 cups water, 1/8 tsp salt and 1 tsp oil in a medium saucepan. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes; then fluff with a fork.

If using brown rice: combine 1 cup rinsed brown rice, 2.5 cups water, 1/8 tsp salt and 1 tsp oil in a medium saucepan. Bring to a boil, reduce to low, cover and simmer 35–40 minutes until tender. Remove from heat and let sit covered 10 minutes; then fluff with a fork.

Protein (choose one)

Prepare the marinade: in a bowl combine 2 tbsp soy sauce/tamari, 1 tsp sesame oil, minced garlic and 1/4 tsp black pepper. Divide marinade depending on chosen protein.

Chicken

Toss the 8 oz sliced chicken in half of the marinade and let sit 10–15 minutes. Heat 1 tsp neutral oil in a skillet over medium-high heat. Cook chicken slices 4–6 minutes, stirring occasionally, until cooked through and browned. Remove from heat and let rest 2 minutes.

Tofu (vegan)

Press and cube 8 oz firm tofu. Toss tofu cubes in half the marinade. Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Fry tofu, turning occasionally, 6–8 minutes until golden on most sides. Remove from heat and finish with a splash of the remaining marinade.

Salmon

Pat salmon cubes dry and toss with half the marinade. Heat 1 tsp oil in a skillet over medium-high. Sear salmon cubes 2–3 minutes per side until opaque and lightly browned (cook less for medium). Remove and let rest 2 minutes.

Black beans (vegan, quick option)

Warm 1 cup drained black beans in a small saucepan with remaining marinade and a splash of water. Simmer 3–4 minutes until heated through; mash lightly if you prefer a saucy texture.

Vegetable & Toppings (build your bowl)

Prepare toppings while rice and protein cook: steam broccoli until bright green and tender (2–3 minutes), slice cucumber, shred carrots, slice avocado and scallions.

Assemble: place 1 cup cooked rice into a bowl. Arrange 3–4 oz of chosen cooked protein on top (about half of prepared protein) and add salad greens or cabbage, 1/4 cup steamed broccoli, 2 tbsp shredded carrots, 2 tbsp sliced cucumber and pickled red onion to taste.

Top with avocado slices, a sprinkle of cilantro if using and 1 tsp toasted sesame seeds.

Sauces & Finishing

Drizzle 2 tbsp ponzu or soy-based sauce over the bowl. Add 1 tbsp spicy mayo on the side or dotted over the protein for heat.

Squeeze the lime wedge over the bowl and taste; add extra tamari or ponzu if you want more saltiness. For gluten-free bowls, use gluten-free tamari in the protein marinade and ponzu or a gluten-free sauce choice.

Serve immediately while warm.