Seaweed and Purple Sweet Potato Rice Bowl with Pickled Vegetables

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A vibrant rice bowl combining Okinawan purple sweet potato, seaweed, and tangy pickled vegetables for a nutrient-dense balanced meal. This Japanese-inspired rice and grain recipe, ready in about 40 minutes, pairs short-grain Japanese rice, Okinawan purple sweet potato, wakame seaweed (dried) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g short-grain Japanese rice
• 150 g, peeled and cubed into 1/2-inch pieces Okinawan purple sweet potato
• 5 g, rehydrated wakame seaweed (dried)
• 2 tbsp rice vinegar
• 1 tsp sugar
• 50 g, julienned carrot
• 50 g, julienned daikon radish
• 1/4 tsp salt
• 1 tsp toasted sesame seeds
• 1 tbsp soy sauce
• 1 stalk, chopped scallion

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 200 g short-grain Japanese rice under cold water until the water runs clear. Cook rice in a rice cooker or on stovetop with 240 ml water until tender, about 15 minutes.
2. Step 2: Meanwhile, steam 150 g peeled and cubed Okinawan purple sweet potato for 10 minutes until tender but holding shape.
3. Step 3: In a small bowl, combine 2 tbsp rice vinegar, 1 tsp sugar, 1/4 tsp salt, 50 g julienned carrot, and 50 g julienned daikon radish. Mix well and let sit for 15 minutes to create quick pickles.
4. Step 4: Rehydrate 5 g dried wakame seaweed in warm water for 5 minutes, then drain well.
5. Step 5: To assemble, place cooked rice in bowls and top with steamed purple sweet potato cubes and wakame seaweed. Spoon pickled vegetables on the side.
6. Step 6: Drizzle 1 tbsp soy sauce over the bowl, sprinkle 1 tsp toasted sesame seeds and 1 chopped scallion stalk for garnish. Serve warm or at room temperature.