Poke-style watermelon, cucumbers, edamame, pickled daikon & carrots, avocado, scallions, and cilantro, over napa cabbage & kale slaw, carrots, bean sprouts, and baby spinach, topped with crispy togarashi rice, toasted black sesame seeds and vegan sriracha mayo (380 cal) in a honey ginger ponzu dressing (200 cal)
Add marinated, baked tofu +$3