Japanese · Lunch
Vinegared Rice with Vegetables
Sushi rice tossed in rice vinegar and sugar, dressed with quick-pickled cucumber, carrot, and edamame, finished with sesame seeds and nori strips. Served at room temperature, the dish balances tangy, lightly sweet rice against crisp raw vegetables, offering a light plant-based bowl rooted in Japanese sushi-rice technique.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
298Calories
8.9gProtein
3.9gFat
58.4gCarbs
9.8gSugar
5.1gFiber
745mgSodium
0mgChol
0.6gSat Fat
420mgPotassium
75mgCalcium
2.6mgIron
0mcgVitamin B12
9mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
vegan
herb-salt
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Slice the cucumber thinly, julienne the carrot, and slice the scallion on a cutting board.
2
Whisk
In a small bowl, whisk the rice vinegar, sugar, and salt together until the sugar dissolves completely.
3
Fold
Spread the hot cooked sushi rice in a shallow bowl and fold the vinegar mixture through with a spatula using a cutting motion, coating every grain without mashing.
4
Plate
Mound the rice and vegetables in a bowl, scatter the sesame seeds, scallion, and nori strips over the top, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, cooked sushi rice
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp salt
- 90g90g cucumber
- 60g60g carrot
- 1/2 cup70g cooked edamame
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 11 sheet nori, cut into strips
