I use Japanese rice for this particular recipe because it tastes the best. It's short-grain and the texture is best suited for this type of dish! To cook the rice, you need to make sure you wash 1/2 cup of rice thoroughly, until the water comes clear, and then place it in a pot of water that settles at double the amount of rice. Let the water reach a boil with the lid off the pot. Place the lid on the pot, and turn the heat to a simmer to let the rice steam for about 5 minutes or until all the water has evaporated.
Mix everything together, set aside
Ginger Tofu Coriander Salad
Marinate the onions in lemon juice, and vinegar in a bowl for about 10 minutes in the fridge. You can leave this in the fridge for longer if you have time. The longer it marinates, the better it tastes! Once you take it out, mix in the tofu. Leave the coriander leaves to place on top of the salad as the very last step. You can drizzle some extra lemon juice over the leaves right before serving.
Mix the Shichimi Togarashi in the roasted string beans. Serve warm.
Remove the roots of the spinach, slice it up and boil it for about 2 minutes. You can dip this in bubbling hot water and quickly remove it, instead of placing it in water and watching it reach a boil. Squeeze the excess water out of the boiled spinach, then mix in the raw minced garlic. Add the sesame oil, and serve with the roasted sesame dressing.
White Truffle Edamame
Stir-fry the edamame beans until golden brown, mix in white truffle oil and serve hot.
Setting up the bowl
Place the rice in the center, and then add the veggies and salad around the rice in any order you wish! Top off with some extra chia seeds or nuts.