Seaweed Nori Rice Bowl (Print View)

A vibrant bowl of sushi rice topped with assorted seaweed, cucumber, and toasted sesame seeds for a refreshing meal.

# Components:

→ 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

→ Vegetables

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

→ Garnish

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

# Method:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in saucepan. Bring to 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 small bowl, mix rice vinegar, sugar, and salt. Microwave for 20 seconds until sugar dissolves. Gently fold seasoning into warm rice and let cool slightly.
03 - Rehydrate wakame in water according to package instructions, then drain well. Cut nori sheets into thin strips using scissors or knife.
04 - Arrange seasoned sushi rice in bowls. Top with rehydrated wakame, nori strips, cucumber slices, and scallions.
05 - Sprinkle with toasted sesame seeds and furikake. Add pickled ginger on the side if desired. Serve immediately with soy sauce.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you'd expect, giving you that proud feeling without the stress.
  • Nori and seaweed deliver serious umami depth that makes your taste buds wake up, even though you're only using a few simple ingredients.
  • It's naturally vegan and gluten-free (with careful label-checking), so it works for almost anyone sitting at your table.
  • Once you nail the rice seasoning, you can pivot the toppings endlessly based on what's in your fridge.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when my first batch came out gluey and dense, and now I understand that starch is the enemy of perfectly separate grains.
  • Let the rice cool slightly before mixing in the vinegar dressing, because if it's steaming hot, the acidity will make the grains break apart and turn mushy.
  • Drain the wakame really thoroughly after rehydrating, or it will release water into your bowl and make everything soggy within minutes.
03 -
  • If you can't find sushi rice at your regular store, ask someone working there or check the international foods aisle—it's worth seeking out because the texture really does matter for this dish.
  • Buy your nori and wakame from a Japanese market or the Asian foods section if you can, because the quality and flavor are noticeably better than some mainstream grocery store versions.
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