Pan-Pacific Rice

Rinse 1½ cups of long-grain white rice under cold water until the water runs clear to remove excess starch. Drain thoroughly in a fine-mesh strainer.

Combine the rinsed rice with 2¼ cups of water in a medium saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer until the water is fully absorbed.

While the rice cooks, place sesame seeds in a small dry skillet over medium heat. Toast, stirring frequently, until the seeds are golden and fragrant, then immediately transfer to a small bowl to prevent burning.

Trim and thinly slice the green onions on the bias, using both the white and green parts. Set aside in a small bowl.

Remove the cooked rice from the heat and let it rest, covered, to allow the grains to finish steaming and firm up slightly.

Uncover the rice and drizzle 2 tablespoons of seasoned rice vinegar evenly over the surface. Gently fold the vinegar into the rice using a rice paddle or wooden spoon, being careful not to mash the grains.

Add the sliced green onions and toasted sesame seeds to the rice and fold gently to distribute them evenly throughout.

Taste and adjust seasoning with an additional splash of seasoned rice vinegar if desired, then serve warm in individual bowls, garnishing with extra green onion tops and sesame seeds.