Adzuki Bean and Seaweed Rice Bowl

1.For the Adzuki Beans: Combine the rinsed adzuki beans and 4 cups of water in an electric pressure cooker. Set to high pressure and cook for 20 minutes. Allow for natural pressure release for 10 minutes, then quick release any remaining pressure. Stir in 1/2 tsp salt. Drain any excess liquid if necessary, but keep the beans moist. Set aside.

2.For the Sushi Rice: Combine the rinsed sushi rice and 1 1/4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for another 10 minutes. Do not lift the lid.

3.While the rice rests, prepare the sushi vinegar: In a small bowl, whisk together the rice vinegar, sugar, and 1/2 tsp salt until the sugar and salt are dissolved.

4.Transfer the cooked rice to a large, shallow bowl. Pour the sushi vinegar over the hot rice and gently fold it in with a rice paddle or wooden spoon, using a cutting motion to separate the grains, until evenly coated and glossy. Fan the rice to cool it down quickly.

5.To Assemble the Bowls: Divide the seasoned sushi rice among serving bowls. Top each bowl generously with the cooked adzuki beans.

6.Arrange the nori strips over the adzuki beans and rice. Drizzle each bowl with toasted sesame oil.

7.Garnish with toasted sesame seeds, fresh cilantro, or chopped green onions, if desired. Serve immediately.