Ingredients with Measurements:
- 1 cup uncooked short-grain rice
- 1 1/2 cups water
- 1/4 cup dried wakame seaweed
- 1/4 cup dried mozuku seaweed
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Salt, to taste
Special equipment needed: None
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and transfer it to a medium saucepan. Add the water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
2. While the rice is cooking, soak the wakame and mozuku seaweed in separate bowls of cold water for 5-10 minutes, or until they are rehydrated and plump.
3. Drain the seaweed and squeeze out any excess water. Roughly chop the wakame and set aside.
4. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil, and sesame seeds.
5. Once the rice is cooked, fluff it with a fork and transfer it to a large mixing bowl. Add the chopped wakame, mozuku, and green onions, and toss to combine.
6. Pour the dressing over the rice mixture and toss again until everything is evenly coated. Season with salt to taste.
7. Divide the rice mixture into bowls and serve immediately.
30 minutes
Temperature: N/A
Serving size: 2-3 servings
Nutritional information:
- Calories: 310
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 550mg
- Total Carbohydrate: 55g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 7g
Substitutions for ingredients:
- Short-grain rice can be substituted with any other type of rice.
- Dried wakame and mozuku seaweed can be substituted with fresh seaweed if available.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with sake or white wine.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sesame oil can be substituted with any other type of oil.
- Green onions can be substituted with chives or scallions.
Variations:
- Add diced avocado or cucumber for extra crunch and creaminess.
- Top with sliced grilled chicken or tofu for added protein.
- Garnish with pickled ginger or wasabi for a spicy kick.
Tips and tricks:
- Be sure to rinse the rice thoroughly before cooking to remove excess starch.
- Soaking the seaweed in cold water helps to rehydrate and soften it.
- Use a fork to fluff the rice after cooking to prevent it from becoming too sticky.
- Adjust the amount of dressing to your taste preferences.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the rice bowl for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the rice bowl in a traditional Japanese donburi bowl for an authentic look.
Garnishes:
- Garnish with extra sesame seeds, sliced green onions, or nori strips.
Pairings:
- Serve with miso soup and a side of edamame for a complete Japanese meal.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the rice is too sticky, rinse it under cold water to remove excess starch.
Food safety advice:
- Be sure to properly store leftovers in the refrigerator to prevent foodborne illness.
Food history:
- Seaweed has been a staple in Japanese cuisine for centuries and is known for its health benefits.
Flavor profiles:
- This rice bowl is savory, umami-rich, and slightly tangy.
Serving suggestions:
- Serve as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Japanese