• 2 servings of cooked brown rice or sushi rice
• 2/3 block firm tofu – drain well & cut into 1 inch cubes
• 1/2 cup edamame – cooked
• 1/2 cucumber – halved & sliced
• 1 avocado – peeled pitted, and sliced/ cubed
• A handful of arugula or mizuna leaves or microgreens

For the toppings:

• 1 scallion – sliced
• Dashes of Shichimi Togarashi Japanese Seven Spice
• Dashes of Furikake Japanese Seaweed Seasoning

For the homemade ponzu dressing:

• 2.5 tbsp olive oil
• 2 tsp toasted sesame oil
• 2 tbsp yuzu juice or a combination of lemon & lime juice
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 1/4 tsp finely grated fresh ginger optional
• 2 tsp honey
• 2 tsp soy sauce or tamari