Seaweed Rice recipe - ingredients, nutrition and when to eat it
This simple home-style dish cooks seaweed and rice together, finished with the aroma of perilla oil.
This simple home-style dish cooks seaweed and rice together, finished with the aroma of perilla oil. It’s a comforting choice for lunch or dinner when you’re in the mood for a warm bowl that feels easy on the stomach.
Rice bowls · 20 minutes to cook
Nutrition (per 629.5g serving): 369.6 kcal · protein 7.4g · carbohydrate 69.9g · fat 5.6g · sodium 836.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the soaked seaweed well so the perilla oil coats it evenly.
Tips: After adding the rice, keep the heat at medium-low because boiling it too vigorously for too long can make it mushy.
Tips: For a soupier consistency, add 50 ml more water and adjust the seasoning slightly.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Dried seaweed — 5 g
- Water — 400 ml
- Perilla oil — 1 tsp
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Salt — 1 pinch
- Toasted sesame seeds — 1 tsp