Sushi Rice Bowl

Sushi Rice Bowl

  • 1 cup instant rice
  • 1 Tbsp diced dried carrots
  • 1 Tbsp diced dried shallots or onion
  • 2 tst dried green onions
  • 1 tsp sugar
  • ½ tsp soy sauce powder
  • ¼ tsp red pepper flakes
  • ¼ tsp vinegar powder
  • Nori Seaweed

At home pack everything but the Nori in a quart freezer bag. Put the Nori in a small plastic bag.

FBC method:

Add 1 cup near boiling water to the rice bag. Stir well, seal tightly and put in a cozy for 15 minutes. Fluff up and stir in the Nori.

Mug method:

Add 1 cup boiling water to dry ingredients. Stir well, cover tightly and let sit for 15 minutes. Fluff up and stir in the Nori.

Serves 1.
Weight of dry ingredients is 5½ ounces.
Roughly 500 calories and 10 grams protein.
To boost fat content consider adding in 1 Tbsp oil (14 grams fat).
Nori has a texture/smell that not everyone will like. If you like California sushi rolls you will like it. If you are a meat and potato type, it may take a time or ten of eating Nori to learn to love it. Nori is found in Asian grocery stores and the “ethnic” aisle in most grocery stores. It is flat sheets of sea vegetables, with the salty essence of the sea. How much Nori to use? Start with 1 sheet, crumble in and see if you like more.
Dried green onions can be found in Asian grocery stores as well.