Rice and Egg Bowl

Ingredients

• 2 cups Japanese short-grain rice, rinsed
• 2 cups water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sheets nori seaweed, toasted and cut into thin strips
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon grated ginger, peeled and minced
• 1/4 cup thinly sliced scallions, for garnish

Method

1. 1Combine the rinsed rice and water in a medium saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
2. 2In a small bowl, whisk together the rice vinegar, sugar, and 1 teaspoon of water, and stir the mixture into the cooked rice, fluffing it with a fork to separate the grains.
3. 3In a separate bowl, whisk the eggs with the salt and pepper until the whites and yolks are fully incorporated, then set aside, ready to scramble.
4. 4Heat the sesame oil in a large non-stick skillet over medium heat, then add the grated ginger and cook, stirring constantly, for 30 seconds.
5. 5Pour the whisked eggs into the skillet, scrambling them gently with a spatula, cooking until they're just set, still moist and creamy, about 2-3 minutes.
6. 6Stir in the soy sauce and cook for an additional 30 seconds, until the eggs are lightly coated with the sauce.
7. 7To assemble the bowls, divide the cooked rice between four bowls, followed by a portion of the scrambled eggs, a sprinkle of toasted nori seaweed, and a garnish of thinly sliced scallions.
8. 8Serve immediately, with any desired additional toppings or seasonings on the side.

Nutrition per serving