Vietnamese Lunch Bowl by Plural Restaurant | Recipe

For the Turmeric Rice:

For the Ponzu Sauce:

For the seasoning and topping:

Cook the jasmine rice with grated fresh turmeric, crushed lemongrass, and coconut milk powder in a rice cooker.
Combine all the Ponzu ingredients in a bowl and whisk until well combined.
Marinate the shiitake mushrooms in the Ponzu dressing.
Toss sliced English cucumber with kimchi.
Season the tofu with salt, pepper, and oil. Pan-sear and cut into cubes.
Slice the avocado and chop the remaining veggies.
To plate, place the rice at the centre of the serving bowl. Arrange the veggies such that they surround the rice. Garnish with fresh herbs and a drizzle of hoisin melon sauce.