Ingredients
- 1 cup short-grain Japanese rice
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup steamed or blanched vegetables, like spinach, broccoli, or asparagus
- 1/2 cup pickled vegetables, like cucumber, radish, or carrot
- 1/2 cup edamame or tofu
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
Directions
1 Rinse the rice in cold water and drain.
2 In a medium saucepan, combine the rice and water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the water is absorbed.
3 In a small bowl, mix together the rice vinegar, sugar, and salt. Heat in the microwave for 20-30 seconds to dissolve the sugar.
4 Transfer the cooked rice to a large bowl and add the vinegar mixture. Stir to combine.
5 Divide the rice into two bowls and top with steamed or blanched vegetables, pickled vegetables, and edamame or tofu.
6 Drizzle with soy sauce and sesame oil, and sprinkle with sesame seeds.
7 Serve hot and enjoy!
This Japanese breakfast bowl is a healthy and balanced way to start your day, inspired by traditional Japanese cuisine. The combination of steamed rice, pickled vegetables, and a protein source like edamame or tofu provides a variety of nutrients and flavors. The dish is also gluten-free and can be easily made vegan by using tofu instead of edamame. Drizzle with soy sauce and sesame oil and sprinkle with sesame seeds for added flavor and nutrition.
