Entree: Japan – Okinawa – 海ぶどう ➤ umi budō (Rice bowl topped with Okinawan sea grapes served with a light soy-vinegar dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 3 cups (600 g) hot steamed short-grain rice
- 6 oz (170 g) umi budo (sea grapes), rinsed gently and drained
- 6 oz (170 g) sashimi-grade tuna or skipjack, thinly sliced (optional traditional addition)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) mirin
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) finely grated fresh ginger
- 2 green onions, thinly sliced
- 1 tbsp (8 g) toasted sesame seeds
- Shiso leaves or nori strips for garnish (optional)

Instructions

1. Prepare the dressing by whisking together soy sauce, rice vinegar, mirin, sesame oil, and grated ginger in a small bowl. Taste and adjust balance of salty and acidic to preference.
2. Divide hot steamed rice between two bowls and gently level the surface.
3. Arrange umi budo atop the rice in a single layer; if using sashimi, place slices of tuna alongside or beneath the sea grapes.
4. Drizzle 1/2 of the dressing evenly over each bowl, taking care not to drown the sea grapes (they are delicate and best with a light touch).
5. Garnish with sliced green onions, toasted sesame seeds, and shiso leaves or nori strips if using. Serve immediately so the umi budo retains its texture.