crispy korean
15-25 min
2 servings
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 and 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
-
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. -
Prepare toppings:
Slice the avocado, cucumber, and carrot. Cook or warm your chosen protein (salmon or tofu). -
Assemble the bowl:
Spoon rice into a bowl. Arrange avocado, cucumber, carrot, edamame, and protein neatly on top. -
Add flavor:
Drizzle with soy sauce, sesame oil, and crispy chili oil if desired. Sprinkle with toasted sesame seeds. -
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. -
Serve & enjoy:
A vibrant, nourishing rice bowl that combines soft, fresh textures with the irresistible crunch and flavor of Crispy Seaweed Topping.
