Everything you eat with it will taste better
mixed together and added once the rice is cooked. Easy, I know. But, until I started a serious relationship with this lunch bowl, it hadn't occurred to me that I could makeA few weeks ago, when I was making a pot of rice to go along with these out-of-control good, I tried it. For one cup of rice, I used ¼ cup rice vinegar, 1 Tbsp. sugar, and 1 Tsp. salt. I stirred it into the cooked rice, then let it steam in the pot while I finished the chicken.
Since then, I've seasoned a variety of other rice in a variety of other dishes . It's elevated a vegetable stir-fry from underwhelming to I-wanted-seconds, and the leftovers topped with a simple fried egg made a breakfast I crave almost as often as that poke bowl. Eventually, I'll probably get sick of sushi-ifying every pot of rice I make and branch out to other flavors. But once a rice-seasoner, always a rice-seasoner. I can assure you, I'll never go back.
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