To top that base layer, make a buffet of various toppings to your group's taste. We served:
- fresh pineapple
- cucumbers flash pickled in rice vinegar and salt
- seaweed salad (Costco)
- two kinds of poke (Costco)
- cold shrimp with cilantro and lime (Costco)
- chunks of pan-grilled swordfish with sesame oil and lime
Our finished bowls were topped with a quick ponzu sauce I put together with lime juice, orange juice, soy sauce and fresh ginger. Sheets of nori seaweed on the side acted as a "tortilla" to wrap up juicy bites.