Seaweed Nori Rice Bowl (Printable)

A nourishing bowl with sushi rice, assorted seaweed, cucumber, and sesame seeds, bursting with fresh umami flavors.

# Components:

→ 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

# Method:

01 - Rinse sushi rice under cold running 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 - Mix rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds until sugar dissolves. Gently fold the seasoning 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 - Arrange seasoned sushi rice in serving bowls. Top with rehydrated wakame, nori strips, cucumber slices, and scallions.
05 - Sprinkle with toasted sesame seeds and furikake if using. Place pickled ginger on the side if desired.
06 - Serve immediately with soy sauce on the side.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making it perfect for weeknights when you want something that feels special but doesn't demand hours in the kitchen.
  • The combination of textures—creamy rice, crispy nori, snappy cucumber—keeps every bite interesting without any heavy ingredients weighing you down.
  • You can build it exactly how you want it, swapping vegetables and toppings based on what's in your fridge or what you're craving that day.
02 -
  • Don't skip letting the warm rice cool slightly before eating—it needs a moment for the vinegar seasoning to fully integrate, and eating it piping hot makes the nori wilt before you get to enjoy its crispness.
  • The moment you add warm rice to cold vegetables, steam rises and softens everything it touches, so timing your assembly to eat within a few minutes is the secret to keeping textures distinct and satisfying.
03 -
  • Make a double batch of seasoned vinegar and keep it in a small jar—you'll find yourself making this bowl constantly once you realize how quickly it comes together.
  • If your sesame seeds ever taste flat or stale, toss them in a dry pan over medium heat for just 30 seconds; the heat reawakens their nutty flavor instantly.
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