Sesame Rice Bowl with Crispy Seaweed Topping

Ingredients:

For the rice bowl:

• 1 cup jasmine or sushi rice

• 1 ½ cups water

• 1 tbsp rice vinegar

• 1 tsp sugar

• ½ tsp salt

Toppings & mix-ins:

• ½ avocado, sliced

• ½ cucumber, thinly sliced

• 1 small carrot, julienned

• 100g edamame (boiled and shelled)

• 80g tofu or cooked salmon (optional protein)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp crispy chili oil (optional for spice)

• Toasted sesame seeds

Crunchy finish:

• Crispy Korean Seaweed Topping – for deep umami and crunch
  or

• Crispy Wasabi Seaweed Topping – for a spicy twist

Instructions:

1. Cook the rice:
   Rinse the rice well under cold water. Add to a pot with water, bring to a boil, then reduce heat and simmer until tender (about 12–15 minutes).
   Once done, mix in rice vinegar, sugar, and salt while warm.

2. Prepare toppings:
   Slice the avocado, cucumber, and carrot. Cook or warm your chosen protein (salmon or tofu).

3. Assemble the bowl:
   Spoon rice into a bowl. Arrange avocado, cucumber, carrot, edamame, and protein neatly on top.

4. Add flavor:
   Drizzle with soy sauce, sesame oil, and crispy chili oil if desired. Sprinkle with toasted sesame seeds.

5. Finish with the crispy topping:
   Generously scatter Crispy Korean Seaweed Topping for umami depth or Crispy Wasabi Seaweed Topping for a light kick of heat.

6. Serve & enjoy:
   A vibrant, nourishing rice bowl that combines soft, fresh textures with the irresistible crunch and flavor of Crispy Seaweed Topping.