Seaweed Nori Rice Bowl (Print version)

Nourishing sushi rice layered with nori, rehydrated seaweed, fresh cucumber, and sesame seeds for a refreshing meal.

# What You'll Need:

→ Rice

01 - 1 cup sushi rice
02 - 1.25 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 0.5 teaspoon salt

→ Seaweed & Nori

06 - 2 sheets nori, cut into thin strips
07 - 0.25 cup dried wakame seaweed, rehydrated
08 - 1 tablespoon furikake (optional)

→ Vegetables

09 - 1 small cucumber, thinly sliced
10 - 2 scallions, thinly sliced

→ Garnish

11 - 1 tablespoon toasted sesame seeds
12 - 1 tablespoon pickled ginger (optional)
13 - Soy sauce to taste

# How-To Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan. Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt. Microwave for 20 seconds until sugar dissolves. Gently fold the vinegar mixture into warm rice. Let cool slightly.
03 - Rehydrate wakame in water according to package instructions, then drain thoroughly. Cut nori sheets into thin strips using scissors or a sharp knife.
04 - Distribute seasoned sushi rice evenly among serving bowls. Top with rehydrated wakame, nori strips, cucumber slices, and scallions.
05 - Sprinkle toasted sesame seeds and furikake over each bowl if desired. Add pickled ginger on the side as an optional accompaniment.
06 - Serve immediately with soy sauce on the side for individual seasoning.

# Tips from the pros:

01 -
  • It comes together in 35 minutes flat, which means you can have this on the table faster than takeout arrives.
  • Every bite delivers that umami satisfaction that makes you feel like you're eating something genuinely good for your body.
  • The texture combinations, crisp cucumber against soft seaweed, toasted sesame crackling—it keeps your mouth interested from start to finish.
02 -
  • Never skip the rice rinsing step, as I learned the hard way when I got impatient and ended up with gluey, unappetizing rice that no amount of seaweed could redeem.
  • The wakame rehydrates more than you'd expect, so if you over-soak it, you'll end up with mushy pieces instead of those silky tender strands that make the bowl sing.
  • Temperature matters more than you might think, so eat this while the rice is still warm and the cucumber is still cold, as the contrast is part of the entire experience.
03 -
  • Invest in a small rice cooker if you make seasoned rice regularly, as it removes the guesswork and means you can have perfectly cooked rice every time without babysitting the stove.
  • Toast your sesame seeds in a dry pan until they become fragrant, as this one small step transforms them from pleasant to genuinely unforgettable and worth the two extra minutes of attention.
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