# What You'll Need:
→ 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 (vegetarian if needed)
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 fresh ginger, grated
18 - 1 small garlic clove, minced
→ Toppings
19 - 1 tablespoon toasted sesame seeds
20 - 1 sheet nori, sliced (optional)
21 - Chili flakes (optional)
# Step-by-Step Guide:
01 - Rinse brown rice or quinoa thoroughly. Add grains, water, and salt to a medium saucepan and bring to a boil. Cover, reduce heat, and simmer until tender—about 25 minutes for brown rice, 15 minutes for quinoa. Fluff with a fork when finished and allow to cool slightly.
02 - Shred carrots, slice cucumbers, avocado, and radishes. Slice scallions thinly and set aside.
03 - If using tofu, pat dry and cut into cubes. Optionally pan-sear tofu in a nonstick pan over medium heat with a splash of oil until each side is golden, then remove from heat.
04 - In a mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic until fully combined.
05 - Divide the freshly cooked grains among four serving bowls. Top with equal portions of chopped kimchi, sauerkraut (if using), shredded carrots, sliced cucumber, avocado, radishes, baby spinach or mixed greens, and prepared protein.
06 - Drizzle each bowl with the prepared dressing. Finish with toasted sesame seeds and, if desired, nori slices and chili flakes.
07 - Present immediately for best flavor and texture.
