Seaweed Nori Rice Bowl (Printable Version)

A nourishing bowl with sushi rice, assorted seaweed, cucumber, and toasted sesame seeds.

# 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 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 allow to 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 the vinegar mixture into warm rice and allow to cool slightly.
03 - Rehydrate wakame seaweed 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 into serving bowls. Layer with rehydrated wakame, nori strips, cucumber slices, and scallions.
05 - Sprinkle toasted sesame seeds and furikake over the bowls if using. Place pickled ginger on the side if desired.
06 - Serve immediately with soy sauce on the side for individual seasoning preference.

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, which means dinner can happen even on your busiest nights.
  • Every bite delivers that umami punch that makes you feel like you're treating yourself, not just feeding yourself.
  • You control the toppings, so it works whether you're vegan, vegetarian, or somewhere in between.
02 -
  • Never skip rinsing the rice—I learned this the hard way when my first bowl turned into a starchy paste instead of separate, tender grains.
  • Let the rice cool slightly before serving; piping hot rice will wilt the cucumber and nori, turning them into sad, limp shadows of themselves.
03 -
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have time—the flavor deepens and it makes the whole bowl taste more intentional.
  • Serve the soy sauce on the side rather than mixed in; it lets people adjust the saltiness to their preference and keeps the rice from getting soggy.
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