# Components:
→ Grains
01 - 1 cup brown rice or quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fermented Vegetables
04 - 1 cup kimchi, chopped (verify vegetarian composition if desired)
05 - 1/2 cup sauerkraut (optional)
→ Fresh Vegetables
06 - 1 cup shredded carrots
07 - 1 cup cucumber, sliced
08 - 1 cup baby spinach or mixed greens
09 - 1 avocado, sliced
10 - 2 radishes, thinly sliced
11 - 1/4 cup scallions, sliced
→ Protein (optional)
12 - 1 cup cooked edamame or firm tofu, cubed
→ Dressing
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon toasted sesame oil
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon maple syrup or honey
17 - 1 teaspoon grated fresh ginger
18 - 1 small garlic clove, minced
→ Toppings
19 - 1 tablespoon toasted sesame seeds
20 - 1 sheet nori, sliced (optional)
21 - Chili flakes (optional)
# Preparation steps:
01 - Rinse brown rice or quinoa under cold water. Combine with water and salt in a medium saucepan and cook per package instructions; brown rice requires about 25 minutes, quinoa about 15 minutes. Fluff grains with a fork and let them cool slightly.
02 - Using a chef's knife, shred the carrots and slice the cucumber, avocado, radishes, and scallions. Arrange vegetables neatly for assembly.
03 - If incorporating tofu, pat it dry, cut into cubes, and, if preferred, pan-sear in a nonstick pan with a touch of oil over medium heat until evenly golden. Alternatively, use cooked edamame.
04 - Combine soy sauce, toasted sesame oil, rice vinegar, maple syrup, grated ginger, and minced garlic in a mixing bowl. Whisk thoroughly until emulsified.
05 - Divide the cooked grains evenly among four bowls. Top each serving with kimchi, optional sauerkraut, arranged fresh vegetables, and the protein component of choice.
06 - Drizzle the dressing over each bowl. Garnish with toasted sesame seeds, optional nori slices, and chili flakes as desired.
07 - Present immediately for best taste and texture.
