Delicious Furikake-Seasoned Rice Bowls

Ingredients

• 2 cups sushi rice (370 g)
• 2 ½ cups water (600 ml)
• 1 cup cooked and shredded chicken breast (150 g) or tofu
• 1 cup cucumber, thinly sliced (150 g)
• 1 cup shredded carrots (120 g)
• 1 avocado, sliced
• ¼ cup green onions, chopped (30 g)
• ¼ cup roasted sesame seeds (35 g)
• 2 tablespoons nori (seaweed), finely chopped
• 1 tablespoon bonito flakes (optional for vegetarian) (5 g)
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon Shichimi Togarashi (optional)