Ingredients
Directions
Prepare your bowl ingredients: Split the rice between two bowls.
Split the natto, radish, cucumber, and avocado between the two bowls.
Make the bok choy: Heat a medium stove-top pan over medium-high heat. Add the bok choy to the pan, turn heat down to medium and place a lid over the pan to steam the bok choy for 1–2 minutes or until wilted. Transfer the bok choy to the bowls, splitting it between the two. (Keep the pan on the stovetop for the tamari sauce.)
Make your tamari sauce: Combine all of the sauce ingredients into a medium bowl and whisk well to combine, until the arrowroot powder is dissolved.
Heat the medium stovetop pan on medium-high heat and add the sauce, stirring until it thickens, about 1–2 minutes.
Divide the sauce between the two bowls (depending on how much sauce you prefer, you may have leftover, which you can store away for later. See Chef’s Notes.)
Top each bowl with green onion, cilantro, if using, and sesame seeds.
Chef's Notes
Substitutions
For the rice, use red, black or brown.
We used cucumber, radish and avocado for the raw veggies, but feel free to use any raw veggies on hand. If you prefer all raw, then omit the bok choy, use raw baby bok choy, or try a raw leafy green like organic spinach or kale.
Instead of cilantro, try basil or chives.
In place of maple syrup, use date paste.
Natto
If you haven’t tried natto, you might prefer starting with the dry fermented natto as it doesn’t have the same wet sticky texture as the wet natto, and may be preferred by those with texture sensitivities.
Prep Ahead
Make the rice ahead of time so you have it ready-to-use in this recipe.
Cut the radish and cucumber ahead of time and store them in an airtight container in the fridge for up to 2 days.
Storage
Store the bowl in an airtight container in the refrigerator for up to 3 days.
Store extra tamari sauce in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Prepare your bowl ingredients: Split the rice between two bowls.
Split the natto, radish, cucumber, and avocado between the two bowls.
Make the bok choy: Heat a medium stove-top pan over medium-high heat. Add the bok choy to the pan, turn heat down to medium and place a lid over the pan to steam the bok choy for 1–2 minutes or until wilted. Transfer the bok choy to the bowls, splitting it between the two. (Keep the pan on the stovetop for the tamari sauce.)
Make your tamari sauce: Combine all of the sauce ingredients into a medium bowl and whisk well to combine, until the arrowroot powder is dissolved.
Heat the medium stovetop pan on medium-high heat and add the sauce, stirring until it thickens, about 1–2 minutes.
Divide the sauce between the two bowls (depending on how much sauce you prefer, you may have leftover, which you can store away for later. See Chef’s Notes.)
Top each bowl with green onion, cilantro, if using, and sesame seeds.
