Revitalizing Korean Seaweed Rice Bowl

Allergens

Soy (from edamame), Tree Nuts (from sesame seeds, if allergic)

Ingredients

• 1 cup sushi rice, rinsed and cooked according to package instructions
• 1/2 cup dried seaweed, rehydrated and chopped
• 1 cucumber, thinly sliced
• 1 avocado, diced
• 1/2 cup edamame, shelled and cooked
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon black sesame seeds, toasted
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1 tablespoon green onion, thinly sliced (for garnish)
• 1 tablespoon pickled red chili flakes (gochugaru), for sprinkling (optional)

Instructions

1. In a large mixing bowl, combine the cooked rice with rice vinegar, sugar, salt, and pepper. Mix well and set aside to cool slightly.
2. Divide the seasoned rice among four bowls.
3. Top each rice bowl with equal portions of chopped seaweed, cucumber slices, avocado dice, and cooked edamame.
4. Sprinkle each bowl with a mix of white and black sesame seeds, to taste.
5. Garnish with thinly sliced green onion and, if desired, pickled red chili flakes.
6. Serve immediately.

Chef’s Insight

This dish embodies the essence of Korean cuisine with its vibrant colors and flavors, while being gluten-free for those who require it.

Notes

Adjust the seasoning according to personal taste preferences.