Cook the Base

• First, rinse the rice under cold water until the water runs clear. This step removes extra starch that can make rice sticky.
• Next, add the rice and the recommended amount of water to a pot. Bring to a boil, then reduce heat to low, cover the pot, and let it simmer for about 15–20 minutes (or follow your package instructions).
• Finally, once the rice is cooked, fluff it with a fork and keep it warm until you’re ready to assemble the bowls.

Marinate and Cook the Protein

• Meanwhile, if you’re using chicken, cut it into bite-size pieces. Combine the soy sauce (or alternative), ginger, garlic, cornstarch, salt, and pepper in a bowl. Then add the chicken and toss to coat. Let it sit for about 15 minutes.
• Afterward, heat a nonstick skillet or wok over medium-high heat. Add a small amount of cooking oil if needed. Cook the marinated chicken pieces until browned on all sides and fully done (internal temperature of 165°F). If you’re using tofu, pat it dry and pan-fry until golden, or stir-fry shrimp/beef until just cooked through.

Prepare the Vegetables

• Meanwhile, slice cucumbers and shred carrots if you haven’t already done so.
• In addition, prepare any other vegetables you like— edamame can be boiled or steamed for about 3 minutes if frozen, while cabbage can be quickly stir-fried with a pinch of salt or served raw for extra crunch.

Make the Sauce

• In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil substitute, and chili garlic sauce. Taste and adjust seasoning, adding more vinegar for tanginess or more honey for sweetness.

Assemble the Bowls

• Firstly, spoon a portion of cooked rice into each bowl.
• Then, add the cooked protein on top of the rice.
• Next, arrange cucumber slices, shredded carrots, edamame, and any other preferred veggies around the protein.
• Afterward, drizzle the sauce over the entire bowl.
• Lastly, garnish with chopped green onions and toasted sesame seeds for an appealing finishing touch.