Black Sesame & Nori Rice Pilaf

Instructions

1. Rinse the rice: Place the rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least two more times or until the water runs clear enough to see your hand through it. Cover the rice with 1 inch of water and let soak for at least 15 minutes and up to 2 hours.
2. Drain the rice in a fine-mesh sieve.
3. Toast the rice: In a medium Dutch oven or saucepot, heat the butter over medium-high heat until shimmering. Add the drained rice and cook, stirring constantly, until the rice is coated in the butter, starting to look translucent, and smell toasty, and you can hear it sizzle and pop, 2 to 3 minutes.
4. Simmer: Add the dashi (or broth) and salt, increase the heat to high, and bring to a rapid boil. Cover, reduce the heat to the lowest setting, and simmer for 15 minutes (no peeking! lifting the lid will release steam and throw off the hydration).
5. Meanwhile, lightly toast the nori sheets over a gas burner or under a broiler until they look slightly darkened and smell aromatic, about 30 seconds. Tear into small pieces and blitz in a spice grinder until fine.
6. Fluff and rest: Remove the lid of the pot, add the sesame seeds and ground nori, fluff the rice with a fork, put the lid back on, and rest for 10 minutes. Serve while hot. Sauté leftovers in oil for fried or crispy rice.