Nourishing bowl featuring seasoned rice, assorted seaweeds, fresh cucumber, and toasted sesame seeds.
# What You’ll Need:
→ Rice Base
01 - 1 cup sushi rice, rinsed until water runs clear
02 - 1¼ cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - ½ teaspoon fine sea salt
→ Seaweed Components
06 - 2 sheets nori, cut into thin strips
07 - ¼ cup dried wakame seaweed, rehydrated and drained
08 - 1 tablespoon furikake seasoning
→ Fresh Vegetables
09 - 1 small cucumber, thinly sliced into rounds
10 - 2 scallions, thinly sliced on bias
→ Garnishes & Condiments
11 - 1 tablespoon toasted sesame seeds
12 - 1 tablespoon pickled ginger
13 - Soy sauce for serving
# Step-by-Step Guide:
01 - Rinse sushi rice under cold water until water runs clear, about 3-4 minutes. Combine rice and water in a saucepan. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes until water is completely absorbed. Remove from heat and let stand, covered, for 10 minutes to steam.
02 - While rice steams, whisk together rice vinegar, sugar, and salt in a small microwave-safe bowl. Microwave for 20 seconds or heat gently until sugar fully dissolves. Transfer warm rice to a large mixing bowl and gently fold in vinegar mixture using a rice paddle or wooden spoon. Spread rice out to cool slightly.
03 - Rehydrate dried wakame in cold water according to package instructions, typically 5-10 minutes. Drain thoroughly and squeeze out excess liquid. Using kitchen shears or a sharp knife, cut nori sheets into thin strips approximately ¼ inch wide.
04 - Trim ends from cucumber and thinly slice into rounds or half-moons. Slice scallions into thin bias cuts on a diagonal for elegant presentation. Set vegetables aside in separate prep bowls.
05 - Divide seasoned sushi rice evenly between two serving bowls. Arrange rehydrated wakame, nori strips, cucumber slices, and scallions in sections over the rice for visual appeal.
06 - Sprinkle toasted sesame seeds and furikake evenly over both bowls. Mound pickled ginger on the side as a traditional accompaniment. Serve immediately with soy sauce on the side for seasoning to taste.
