A vibrant bowl with seasoned rice, seaweed strips, cucumber, scallions, and toasted sesame seeds for fresh flavors.
# What You Need:
→ Rice
01 - 1 cup sushi rice
02 - 1¼ cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ½ teaspoon salt
→ Seaweed & Nori
06 - 2 sheets nori, cut into thin strips
07 - ¼ 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
# Step-by-Step:
01 - Rinse sushi rice under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil, then 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 using a rice paddle. Allow to cool slightly.
03 - Rehydrate wakame seaweed in water according to package instructions, then drain thoroughly. Cut nori sheets into thin strips using kitchen scissors or a sharp knife.
04 - Divide seasoned sushi rice between two bowls. Top with rehydrated wakame, nori strips, cucumber slices, and scallions in an organized arrangement.
05 - Sprinkle toasted sesame seeds over the bowls and add furikake if desired. Place pickled ginger on the side if using.
06 - Serve immediately with soy sauce on the side for individual seasoning preference.
