Green rice with matcha

Ingredients:

• 1 and 1/4 cups sushi rice
• 2 tsp matcha green tea
• 10 sheets of seaweed chips
• 1 tbsp. l. rice vinegar
• 0.5 tsp sugar
• 3 tablespoons chopped pickled ginger
• 2 green onions, thinly sliced ​​(white parts separated from green parts)
• 1 tbsp dark sesame oil
• 1 tbsp toasted sesame seeds

Preparation:

1. Place the rice in a fine-mesh sieve and rinse under cold water, stirring by hand, until the water runs clear. Shake well to remove as much water as possible. Set the sieve over a bowl and let the water drain for another 5 minutes.
2. Place the rice in a medium saucepan and add 1 3/4 cups water, matcha, and 1 teaspoon salt. Bring to a boil, then immediately reduce heat to low. Cover and simmer until the water is absorbed and the rice is tender, about 20 minutes. Remove from heat and let the rice sit, covered, for 10 minutes.
3. Meanwhile, use kitchen scissors to cut the seaweed chips into strips. Stir the sugar in a small bowl until completely dissolved.
4. Fluff the rice and carefully stir in the vinegar-sugar mixture, pickled ginger, white part of the green onion, sesame oil, 2 teaspoons of sesame seeds, and salt to taste. Divide among bowls and top with seaweed, green onions, and the remaining 1 teaspoon of sesame seeds.