This recipe was inspired by a salad that I recently ate at Eventide Co. in Portland, ME. The nori dressing was so good, so I immediately wrote down the idea to try and recreate it at home. I found myself craving something heartier and warm – and that is how this rice bowl iteration was born!
Warm rice, charred brussels sprouts, crunchy tangy pickled veggies, and eggs (or any protein) get drizzled with an easy nori dressing that comes together in your blender. Nori (a type of seaweed) makes this rice bowl taste like sushi!
P.S. Make sure to cook your rice and whatever protein you’re using ahead of time (see recipe note).
Ingredient Highlight
Nori! and other sea vegetables are a good source of protein and are high in calcium, iodine, sodium and also contain folic acid, magnesium, and iron. It’s the seaweed that wraps up your sushi rolls into cute little pieces. You can find toasted nori snack packs, but I prefer to buy the whole nori sheets (find them in the ethnic or Asian aisle at your grocery store).
Servings 4 People
Prep Time 15 minutes 
Cook Time 10 minutes Ingredients
- 2-3 cups cooked short grain brown rice or jasmine rice
- 1 lb brussels sprouts, trimmed, and thinly sliced/shaved use your blender, see video!
- 1 tbsp olive oil
- ½ tsp kosher salt divided
- 1 cup grated carrot
- 1 cucumber peeled, thinly sliced
- 2 tbsp rice vinegar
- 8 eggs, cooked
- 1 bunch scallions, thinly sliced
- Pickled red onions (recipe)
For the dressing:
- 1 toasted nori sheet, torn into pieces
- ¼ cup rice vinegar
- ¼ cup olive oil
- 2 tbsp soy sauce or tamari
- 1 tsp honey
- 1 cup of rice will give you about 2-2 ½ cups cooked, recommend cooking 2 cups. Scroll down for cooking instructions!
- You could fry, boil, or scramble your eggs. I like to whisk them until smooth and cook as a flat “crepe-like” shape and then slice them up into strips.
- Find toasted nori sheets in the “ethnic” food aisle of your grocery store. If you don’t love nori, read “substitutions” section below.
- Note: I love this with eggs, but you could use any protein. Throw salmon or tofu in the oven at the same time as the brussels sprouts or just use edamame or canned tuna.
Instant Pot short grain brown rice instructions (my preferred method!):
- Add 2 cups rice + 2 ¼ cups water + ½ tsp kosher salt to a 6-qt Instant Pot. Set the vent to “sealing”, then pressure cook on high for 20 minutes. Let it naturally release for 10 minutes, then manually release the remaining pressure by moving the valve to “venting”.
Stove top short grain brown rice instructions:
- In a large pot, add the brown rice and enough water to cover by 3-inches. Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle boil for 30-35 minutes, or until the rice is cooked through, stirring occasionally. Drain thoroughly, then spread out in a bowl or plate to cool/let it steam off.
Instructions
- Preheat oven to 450F or 425F convection. Line a baking sheet with parchment.
- Add brussels to the baking sheet along with the oil oil and ¼ teaspoon salt. Toss to coat, spread out into an even layer, and bake for 10 minutes, or until nicely charred.
- In a small bowl or container, add the cucumbers, vinegar, and remaining ¼ teaspoon salt and toss thoroughly. Set aside. These taste best the longer they sit (overnight is best).
- In a high-speed blender, add the nori and blend to grind it up (you can use a tamper tool to help it blend evenly). Add the vinegar, oil, soy sauce, and honey and blend on high until thoroughly combined.
- Add warm rice to your bowl and top with the brussels sprouts, carrots, cucumber, and egg. Give the dressing a shake or stir and then drizzle it generously all over. Top with scallions and pickled red onions.
Items you can prep ahead (optional)
- Cook 1-2 cups rice
- Cook eggs or protein of choice
- Trim and chop up 1 lb brussels sprouts (use your blender, see video!)
- Grate 1 cup carrot
- Thinly slice a bunch of green onions
- Peel and thinly slice 1 cucumber
- Pickle the cucumber (toss with vinegar and salt)
- Pickle a red onion
- Make the dressing
Substitutions:
- To make vegan, skip the egg and use baked tofu or edamame.
- You can use any veggie in place of the brussels sprouts (a full sheet pan worth).
- As mentioned, use any protein you want!
- Make it a salad! Skip the rice and toss some greens in the dressing (top with all the toppings).
- If you don’t love nori, just leave it out and maybe sprinkle some on top. If skipping the nori in the dressing, you could also sub 1 tablespoon of the soy sauce with mellow white miso paste for a umami punch!
Storage
-
Store leftovers in an airtight container in the fridge or freezer:
- Rice: up to 5 days in the fridge or freeze for up to 2 months
- Roasted sprouts: up to 6 days in the fridge
- Pickled onion: up to 2 weeks in the fridge
- Cucumber: up to 7 days in the fridge
- Dressing: up to 5 days in the fridge..
Leftovers + Repurposing:
- Warm up leftover rice and protein. Top with all the toppings and dressing.
- If the oil in your dressing solidifies, let it sit out for about 30 minutes or pop it in the microwave in 5 second intervals, stirring after each time until it has liquified.
- Turn it into a salad! Just toss some greens in the dressing.
- Use leftover pickled onions on everything!
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