# 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, for variety)
→ 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)
# Method:
01 - Rinse uncooked grains thoroughly under cold water. Combine grains, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook until grains are tender—approximately 25 minutes for brown rice or 15 minutes for quinoa. Remove from heat, let sit covered for five minutes, then fluff with a fork and allow to cool slightly.
02 - Shred carrots, slice cucumber, avocado, and radishes thinly, and slice scallions. Arrange vegetables for assembly.
03 - If using tofu, pat dry and cut into cubes. Optionally, pan-sear tofu in a nonstick skillet over medium heat with a splash of neutral oil until golden on all sides, about five to seven minutes.
04 - In a mixing bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, maple syrup or honey, grated ginger, and minced garlic until emulsified.
05 - Divide cooked grains evenly among four serving bowls. Arrange kimchi, optional sauerkraut, freshly prepared vegetables, and protein selections over the grains.
06 - Drizzle each bowl with dressing. Garnish with toasted sesame seeds, sliced nori, and chili flakes, if desired.
07 - Present the bowls immediately to preserve freshness and optimal texture.
