Seasoned rice topped with nori, wakame, cucumber, scallions, and sesame seeds for a fresh 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 Make It:
01 - Rinse sushi rice under cold running water until water runs clear. Combine rinsed rice and water in a saucepan. Bring to a boil over high heat, then cover and reduce to low heat. Cook for 15 minutes until water is fully absorbed. Remove from heat and let stand covered for 10 minutes.
02 - In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 20 seconds until sugar dissolves completely. Gently fold vinegar mixture into warm rice using a rice paddle. Allow to cool slightly before assembling bowls.
03 - Rehydrate wakame seaweed in water according to package instructions, then drain thoroughly. Using scissors or a sharp knife, cut nori sheets into thin strips for easier consumption.
04 - Divide seasoned sushi rice evenly between serving bowls. Arrange rehydrated wakame, nori strips, cucumber slices, and sliced scallions on top of rice.
05 - Sprinkle toasted sesame seeds over bowl. Add furikake and pickled ginger if desired. Serve immediately with soy sauce on the side.
