Base ideas:
Sushi rice, cold; Brown rice, cold; Wild rice, cold; Quinoa, cold; Soba Noodles, warm; Rice Noodles; Leafy Greens; Zucchini noodles.
Protein:
Sashimi grade tuna; Sashimi grade salmon; Sashimi grade kingfish; Firm tofu; Tinned tuna; Cooked prawns; Shredded chicken; Chickpeas; Tempeh; Crispy chicken.
Veggies:
Carrot and cucumber; Red or green onion; Shredded Chinese cabbage; Radish
Chilli; Beetroot; Pickled ginger; Kale and Spinach; Peas and Mung beans; Kimchi; Edamame beans; Snow peas; Avocado; Bean sprouts and Alfa alfa.
Crunch:
Fried shallots; Tamari almonds; Crushed nori sheets; Roasted peanuts; Toasted sesame seeds; Toasted coconut; Wasabi peas.
Dressing:
Sesame Ginger vinegarette: rice vinegar + tahini + soy sauce + sesame oil + grated ginger + garlic +brown sugar + EVOO
Matcha Dressing: Matcha + vegetable oil + brown rice vinegar + tamari + grated ginger
Soy dressing: Soy sauce + rice vinegar + sesame oil
Wasabi dressing: wasabi + soy sauce + lemon juice.
Assembly:
Choose fresh produce and ensure the rice is cold. Place the base in a bowl, add your chosen protein, add as many vegetables as you feel like. Drizzle some dressing and top with a bit of crunch.
