Ingredients:

  • 2 cups sushi rice (370 g)
  • 2 ½ cups water (600 ml)
  • 1 cup cooked and shredded chicken breast (150 g) or tofu
  • 1 cup cucumber, thinly sliced (150 g)
  • 1 cup shredded carrots (120 g)
  • 1 avocado, sliced
  • ¼ cup green onions, chopped (30 g)
  • ¼ cup roasted sesame seeds (35 g)
  • 2 tablespoons nori (seaweed), finely chopped
  • 1 tablespoon bonito flakes (optional for vegetarian) (5 g)
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon Shichimi Togarashi (optional)

Instructions:

  1. Rinse sushi rice under cold water until water runs clear.
  2. Combine rice and water in a saucepan. Cover and bring to a boil over medium heat.
  3. Reduce heat to low, simmer until rice is tender (about 18 minutes). Remove from heat and let stand covered.
  4. In a mixing bowl, combine sesame seeds, nori, bonito flakes, sugar, salt, and Shichimi Togarashi. Mix well and store.
  5. If using chicken, heat until warmed through. For tofu, sauté until golden and crispy. Slice cucumber and avocado, and shred carrots.
  6. Fluff cooled rice with a fork and divide among serving bowls. Top rice with chicken (or tofu), cucumber, carrots, avocado, and sprinkle generously with furikake seasoning.
  7. Serve immediately and enjoy!