Warm Vinegar-Rice Bowl with Cucumber, Egg, and Ginger

This warm bowl folds vinegar-glossed short-grain rice with quick-pickled cucumber, soft soy-scrambled egg, and bright ginger. It echoes Vinegar Rice at the Wharf, where Edo stall hands portioned still-shining rice for clerks eating on their feet by the bay.

Serves 2

Estimate for one serving

• 900 cal
• 16g protein
• 50g carbs
• 10.5g fat
• 3g fiber

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Ingredients

• 1 cup uncooked short-grain rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 medium cucumber
• 3 eggs
• 2 tbsp grated fresh ginger
• 2 scallions
• 2 tbsp soy sauce
• 2 nori sheets

Instructions

1. 1Cook short-grain rice according to package directions. While still hot, stir in rice vinegar, sugar, and salt until well combined.
2. 2Thinly slice cucumber, toss with salt and rice vinegar, and set aside to quick-pickle for 10 minutes.
3. 3Heat a nonstick skillet over medium heat, beat eggs with soy sauce, and scramble until just set.
4. 4Divide warm seasoned rice between two bowls, top with scrambled egg, drained cucumber pickles, grated ginger, sliced scallions, and a drizzle of remaining soy sauce.
5. 5Toast nori sheets briefly over a flame or in a dry pan, crumble over the bowls, and serve warm.