A fusion of sushi and Italian flavors in a convenient, travel-friendly form!

Ingredients (1 serving):

• ½ cup sushi rice (short-grain Japanese rice, like Koshihikari or Calrose)
• ½ cup water
• 1 tbsp rice vinegar
• ½ tsp sugar
• ¼ tsp salt
• 2 tbsp spaghetti sauce (red or white, enriched with sautéed onions and garlic)
• 1 pinch liquid smoke (optional, for added depth)
• 1 strip grilled chicken (thinly sliced)
• 1 small sheet nori (seaweed) (cut to size for wrapping)
• Sesame seeds (for garnish)

Step 1: Make Perfect Sushi Rice

Sushi rice needs careful preparation to achieve the ideal balance of stickiness, flavor, and texture.

1. Rinse the Rice:
   • Place ½ cup sushi rice in a bowl.
   • Cover it with cold water, swirl it around gently, then drain.
   • Repeat 3-4 times until the water runs almost clear—this removes excess starch for the right consistency.
2. Soak the Rice:
   • Add rinsed rice to a small pot with ½ cup water.
   • Let it soak for 30 minutes (this ensures even cooking).
   • After soaking, cover the pot and prepare to cook.
3. Cook the Rice:
   • Bring to a boil over medium-high heat.
   • Once boiling, lower heat to the lowest setting, cover, and simmer for 12 minutes.
   • After 12 minutes, turn off the heat and leave covered for 10 minutes—DO NOT open the lid!
4. Season the Rice:
   • In a small bowl, mix 1 tbsp rice vinegar, ½ tsp sugar, and ¼ tsp salt until dissolved.
   • Gently fold this mixture into the warm rice with a wooden or silicone spoon—avoid smashing the grains!
5. Cool & Set:

• Spread the rice onto a plate or wide bowl to help it cool evenly.
• Fan it for 2-3 minutes to give it a slight sheen and perfect texture.
• Separate into cold rice (keep half as is) and warm rice (mix the other half with sauce).

Step 2: Assemble Ricegetti

1. Mix Sauce into Warm Rice:
   • Heat 2 tbsp spaghetti sauce with sautéed onions and garlic in a pan.
   • Stir in a pinch of liquid smoke (optional for that fireplace-cooked essence).
   • Mix with the warm portion of sushi rice.
2. Layer the Rice:
   • Flatten a small scoop of cold sushi rice into a rectangle shape.
   • Place a slightly larger scoop of warm sauce-infused rice on top.
3. Add Chicken & Wrap:
   • Place a thin strip of grilled chicken across the top.
   • Wrap with a strip of nori, sealing the edges with a dab of water.
4. Garnish & Serve:

• Sprinkle sesame seeds for texture.
• Serve immediately or wrap tightly in plastic wrap for lunch!

There you have it—a single-serving Ricegetti ready to take on the go! The balance of cold and warm rice makes it exciting to eat, and the nori wrap holds it all together beautifully. Let me know if you have made adjustments or extra variations! 🍣🍝