Japanese · Lunch
Pickled Vegetable Rice Bowl
Steamed short-grain rice topped with quick-pickled daikon, carrot, and cucumber, store-bought kimchi, toasted sesame seeds, and nori strips, finished with rice vinegar and soy sauce dressing. Sharp, tangy, and savoury, served as a light plant-based meal.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
416Calories
9.6gProtein
5.2gFat
85gCarbs
16.5gSugar
6.4gFiber
1320mgSodium
0mgChol
0.8gSat Fat
640mgPotassium
100mgCalcium
2.5mgIron
0mcgVitamin B12
24mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegan
low-calorie
Instructions
1
Prep
Rinse 2/3 cup dry rice under cold water until it runs clear, then cook with water according to package ratio over medium heat for 15 minutes until tender.
2
Pickle
Whisk rice vinegar, sugar, and salt until dissolved, then toss in daikon, carrot, and cucumber; let sit 20 minutes until slightly translucent.
3
Build
Spoon warm cooked rice into a bowl, then arrange drained pickled vegetables and kimchi in sections on top.
4
Plate
Drizzle soy sauce and sesame oil over the bowl, scatter sesame seeds, nori strips, and scallion on top; serve immediately while rice is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/3 cup1 1/3 cup dry, cooked to 1.5 cups (200g cooked) short-grain white rice
- 120g120g daikon
- 80g80g carrot
- 100g100g cucumber
- 60ml60ml rice vinegar
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp salt
- 60g60g kimchi
- 2 tsp2 tsp toasted sesame seeds
- 11 sheet (2.5g) nori
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 22 scallion
