Sushi Rice Bowl

Ingredients

• Sushi rice (1 cup)
• Water (1 1/4 cups)
• Rice vinegar (2 tablespoons)
• Sugar (1 tablespoon)
• Salt (1/2 teaspoon)
• Soy sauce (2 tablespoons)
• Sesame oil (1 tablespoon)
• Avocado (1, sliced)
• Cucumber (1/2, sliced)
• Carrot (1/2, julienned)
• Radish (1, thinly sliced)
• Nori sheets (1, cut into strips)
• Green onions (2, chopped)
• Sesame seeds (1 tablespoon, toasted)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. In a saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
3. While the rice is cooking, prepare the seasoning by mixing together rice vinegar, sugar, and salt in a small bowl. Microwave the mixture for 30 seconds to dissolve the sugar completely.
4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spatula, being careful not to mash the rice. Let the seasoned rice cool to room temperature.
5. In a separate small bowl, whisk together the soy sauce and sesame oil.
6. To assemble, divide the cooled sushi rice between two bowls. Top each bowl with sliced avocado, cucumber, julienned carrot, radish, nori strips, and a sprinkle of toasted sesame seeds.
7. Drizzle the soy sauce and sesame oil mixture over the topped rice bowls, and garnish with chopped green onions.
8. Serve immediately and enjoy the fresh, vibrant flavors of your Sushi Rice Bowl!