Korean Kimchi and Nori Seasoned Rice

• 96
  1 1/2 cups white jasmine rice, rinsed until water runs clear

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 2 1/4 cups water
• 1/2 tsp fine sea salt
• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 88
  1 cup kimchi, finely chopped, with 1 tablespoon juice reserved

  Biona Organic Kimchi 350g88$16.49Buy from British Essentials
• 86
  1 1/2 tbsp coconut aminos

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic
• 73
  2 sushi nori sheets, cut into thin matchstick strips

  Sushi Nori, Organic73$7.95Buy from Country Life Natural Foods

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1. 1

   Combine the rinsed white jasmine rice, water, and fine sea salt in a medium saucepan set over medium-high heat, bringing it to a steady rolling boil uncovered for 3 minutes.

2. 2

   Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer gently undisturbed for 12 minutes until the liquid has been completely absorbed.

3. 3

   Take the pan off the heat and leave it covered to rest and steam in its own residual heat for 5 minutes.

4. 4

   While the rice rests, warm the avocado oil in a small skillet over medium heat, add the finely chopped kimchi and its reserved juice, and stir-fry for 2 minutes until fragrant and warmed through.

5. 5

   Take the skillet off the heat, stir the coconut aminos directly into the warm kimchi mixture, and gently fluff the rested rice with a paddle or fork.

6. 6

   Pour the kimchi and aminos mixture into the warm rice, folding gently until evenly distributed, then fold in most of the sushi nori sheets strips just before dishing up, reserving a few to scatter over the top.