Save The first time I made this rice bowl, it was a complete accident born from a half-empty pantry and a serious seaweed craving. I had just returned from a trip to Tokyo where id eaten my weight in rice bowls, and my kitchen was suspiciously quiet without the bustle of izakaya atmosphere. The nori sheets had been sitting in my cupboard for months, probably judging me for neglecting them, and that wakame had definitely seen better days. Something about the ocean umami just called to me that rainy Tuesday afternoon.
Last summer, my friend Sarah came over feeling completely drained from work, and I put this bowl in front of her without saying much. She took one bite, closed her eyes, and literally said 'this tastes like a vacation' which honestly might be the best review any recipes ever gotten from me. Now whenever life feels overwhelming, we text each other pictures of our seaweed rice bowls like some kind of edible support group.
Ingredients
- Sushi rice: Short-grain rice is non-negotiable here because it creates that perfect sticky foundation that holds everything together
- Rice vinegar mixture: The vinegar, sugar, and salt combination transforms plain rice into something restaurant-worthy and genuinely magical
- Nori strips: Cutting these yourself gives you those rustic edges that catch the seasoning much better than pre-cut versions
- Wakame seaweed: This brings the ocean essence and rehydrates into these beautiful silky ribbons that practically melt in your mouth
- Crisp cucumber: The fresh crunch against the warm rice creates this incredible temperature contrast that makes every bite interesting
- Scallions: Their mild onion brightness cuts through the rich umami flavors and adds this gorgeous green color pop
- Toasted sesame seeds: Toast them yourself if possible because freshly toasted sesame seeds are a completely different experience
Instructions
- Rinse and cook the rice perfectly:
- Rinse the sushi rice under cold water until it runs completely clear, then combine with water in a saucepan. Bring to a boil, cover tightly, reduce heat to low, and cook for exactly 15 minutes before letting it steam undisturbed for another 10 minutes.
- Season the warm rice:
- Mix rice vinegar, sugar, and salt in a small bowl, microwave for 20 seconds until dissolved, then gently fold this seasoning mixture into your warm rice using a cutting motion to preserve the grains.
- Prepare all the seaweed:
- Rehydrate your wakame according to package directions and drain it thoroughly, then use kitchen scissors to cut nori sheets into thin strips for easy sprinkling later.
- Build your beautiful bowls:
- Divide the seasoned sushi rice between two bowls, then arrange the rehydrated wakame, nori strips, cucumber slices, and scallions on top in whatever pattern makes you happy.
- Add the finishing touches:
- Sprinkle generously with toasted sesame seeds and furikake if youre using it, then add pickled ginger on the side and serve immediately with soy sauce for drizzling.
Save This recipe became my go-to comfort food during a particularly lonely month when I was working late nights and needed something that felt like someone cared about my wellbeing. The ritual of slicing vegetables and toasting seeds became this small act of self-care that I looked forward to all day.
The Art of Rice Bowl Assembly
Theres something meditative about arranging ingredients in a bowl that I find deeply satisfying. I like to place the seaweed in different sections so every bite has its own unique combination of flavors and textures rather than mixing everything together.
Making It Your Own
Sometimes I add sliced avocado when I want something creamier, or edamame for extra protein. The beauty of this recipe is how easily it adapts to whatever you have on hand while still tasting completely intentional.
Perfecting the Seasoned Rice
The rice seasoning is what elevates this from good to unforgettable. Ive learned to make extra because it keeps in the refrigerator for weeks and suddenly makes any leftovers taste like restaurant takeout.
- Warm the seasoned mixture slightly before adding it to the rice so it absorbs more evenly
- Use a rice paddle or large spoon to fold with a cutting motion that keeps individual grains intact
- Taste and adjust the seasoning before serving because personal preferences for tanginess vary widely
Save I hope this recipe brings you as much peaceful comfort as its brought me during countless quiet weekday dinners when only something from the sea would suffice.
Recipe FAQs
- → What makes this dish umami-rich?
The combination of nori sheets, rehydrated wakame seaweed, and furikake seasoning provides natural umami flavors. The rice vinegar mixture also adds depth to the seasoned rice base.
- → Can I use regular rice instead of sushi rice?
Short-grain white rice works best for the sticky texture needed, but you can substitute with other short-grain varieties. Long-grain rice won't hold together properly for this bowl.
- → How do I store leftovers?
Store components separately in airtight containers. The rice keeps for 2-3 days refrigerated. Add fresh seaweed and vegetables when serving to maintain texture and prevent sogginess.
- → Is this dish gluten-free?
Most ingredients are naturally gluten-free, but verify your rice vinegar, nori, and furikake labels. Some brands add wheat-based additives. Use tamari instead of soy sauce for a guaranteed gluten-free option.
- → What protein additions work well?
Marinated baked tofu, edamame, or soft-boiled eggs complement the flavors beautifully. For non-vegan options, grilled shrimp or sliced teriyaki chicken also work wonderfully.
- → Can I make this ahead for meal prep?
Yes! Prepare the seasoned rice in advance and store it separately. Pre-slice vegetables and keep seaweed dry. Assemble individual portions just before eating for best texture and freshness.