Here’s a simple recipe for Seasoned Japanese Rice cooked on the stovetop, using short-grain rice seasoned with sesame oil, rice vinegar and Furikake to use in bowls or as a tasty side to meat and fish. 

Japanese Rice made with short-grain brown rice and seasoned with rice vinegar, sesame oil, furikake, and scallions - a simple tasty side dish to serve with fish and meat, or in bowls.

We’ve been loving our homemade Furikake Seasoning and have been enjoying it on  Japanse Rice as of late, to serve as a base for healthy bowls. Traditionally Japanese rice is made with short-grain white rice, but we’ve upped the nutritional value here and have been using short-grain brown rice, which, turns out, works very well-  it’s deliciously nutty, toothsome, and super flavorful!

Short grain brown rice is lower in calories and had a lower glycemic index than white short-grain rice. I also find it to be more flavorful- but up to you! Make sure to see recipe notes for white short-grain rice.

Ingredients in Japanese rice- short grain rice, rice vinegar, Furikake and scallions

What you’ll need to make Japanese Rice:

What type of Rice to Use?

add scallion to the the rice water

How To Cook Japanese Rice:

  • Quickly rinse the rice (or soak the rice for 20-30 mins)
  • Place water and rice to a medium pot on the stove.
  • Add scallion ends.
  • Drizzle in a teaspoon of sesame oil and a pinch of salt.
  • Bring to a simmer, cover tightly, lower heat.
  • Simmer on low heat until all the water is absorbed, about 45 mins for brown rice.
  • Using a wooden paddle or spoon, toss with Rice vinegar
  • Season with scallions and furikake!

add scallions to the water

Expert Tips:

  1. Cook short-grain rice by carefully measuring out the rice to water ratio- forgoing the “pasta method” here, for best results.
  2. Toss the white ends of the scallions to the rice water for extra flavor, keeping the green ends for garnish.
  3. Drizzle a teaspoon or two of toasted sesame oil, to not only prevent the rice from sticking to the bottom of the pot, but to infuse the rice with a lovely nutty flavor.
  4. After the rice is cooked, toss the with rice vinegar, for flavor, and also to lower the glycemic index. 

add sesame oil to rice

Once the rice is cooked through and cooled just slightly, mix in a couple of tablespoons of rice vinegar.

Ways to improve Health Benefits of Rice:

  • Adding vinegar to cooked rice will not only add flavor, but research shows it can lower the glycemic load of the rice. 
  • Studies show that cooling the rice in the fridge and eating it cold actually changes it and makes more of a “resistant starch” – which feeds our good gut bacteria! Read this article on the Benefits of Cold Rice for more info!

Japanese Rice made with short-grain brown rice and seasoned with rice vinegar, sesame oil, furikake, and scallions - a simple tasty side dish to serve with fish and meat, or in bowls.

How to season Japanese Rice:

Serve the warm Japanese Rice in a bowl and sprinkle it with Furikake (or toasted Sesame Seeds) and scallions or chives. The furikake gives such a great flavor- toasty, nutty, lots of umami! Scallions make it pretty.

What to serve with Japanese Rice:

Japanese Rice made with short-grain brown rice and seasoned with rice vinegar, sesame oil, furikake, and scallions - a simple tasty side dish to serve with fish and meat, or in bowls.

Enjoy the Japanese Rice and have a great week. Let us know what you think in the comments below!

xoxo

Sylvia

Other rice recipes you may like:

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Seasoned Japanese Rice with Furikake, made with short grain rice, rice vinegar and scallions - a simple tasty side dish to serve with fish and meat, or in bowls. #rice #Japaneserice #furikake

Japanese Rice

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: side, rice, brown rice
  • Method: stove top
  • Cuisine: Japanese
  • Diet: Vegan

Description

Japanese Rice made with short-grain brown rice and seasoned with rice vinegar, sesame oil, furikake, and scallions – a simple tasty side dish to serve with fish and meat, or in bowls.


Ingredients

Units Scale
  1. 1 cup short-grain brown rice (see notes for short-grain white rice)
  2. 1 3/4 cups water – always check package instructions, as this may vary! (see notes for white rice)
  3. generous pinch salt
  4. 2 scallions, sliced (white ends separated)
  5. 12 teaspoons sesame oil
  6. 12 teaspoons rice vinegar
  7. 1/21 teaspoon furikake seasoning (or sub toasted sesame seeds)

Instructions

  • Rinse the rice, or if you have time, soak for 20-30 minutes. Drain.
  • Add rice, water, salt, white ends of scallions, and sesame oil, to a medium pot, and mix and bring to a simmer.
  • Cover tightly, lower heat to low, and cook at a gentle simmer until the rice soaks up all the water, about 45 minutes. Check at 35-40 minutes, continuing to cook until all the water is gone. (see notes for white rice).  Let stand 10 minutes covered.
  • Toss the rice with a couple of teaspoons of rice vinegar, and place in a bowl. Sprinkle with the furikake seasoning and green ends of scallions.
  • Rice will keep up to 4 days in the fridge. See notes on cold rice.

Notes

Interesting Fact: Studies show that cooling the rice in the fridge and eating it cold actually changes it and makes more of a “resistant starch” – so good for our gut bacteria! Read this article on the Benefits of Cold Rice for more info! Also adding vinegar lowers the glycemic index. 🙂

Short-Grain White Rice (use 1 1/4 cups short-grain white rice (rinsed or soaked!) and 1 1/2 cups water – or read the package instructions). Keep everything else the same. Cook for 15-20 minutes. Continue with recipe.

Rice Cooker: Yes you can cook this rice in a rice cooker, but I don’t have one and can’t instruct on timing and rice to water ratios. Season the same way though!

Nutrition

  • Serving Size: ¾ cup
  • Calories: 193
  • Sugar: 0.2 g
  • Sodium: 146.8 mg
  • Fat: 1.6 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 40 g
  • Fiber: 0.2 g
  • Protein: 3.4 g
  • Cholesterol: 0 mg

Keywords: Japanese rice, Japanese rice recipe, short-grain brown rice, Japanese rice stovetop, Japanese brown rice,

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  1. We made the tuna, rice and Asian cucumber salad for dinner and thought it was delicious as well as easy to prepare. We had some tuna leftover and it was good the next day as well.

  2. This sounds like a good recipe! I was wondering what “rice the rice” means in the beginning of the instructions 🤔

    1. Hi Heather, the texture will be much different. You would have to change the water to rice ratio and adjust cooking time ( see package directions). 🙂

      1. Thanks Sylvia. I made it with the basmati rice and it worked (following package instruction for water: rice ratio), but I definitely think the short grain would be better for this style. Basmati was what was in the pantry. 🙂

    1. Hi Nancy, Please go to the Furikake recipe on the blog- it is linked here in the recipe- or type it in the search bar.

  3. I LOVE Japanese food but have never made the FURIKAKA seasoning would you print the recipe….please

    1. Hi Nancy! You can go directly to the Furikake recipe and use the print button at the top of the post. It’s truly delicious so I hope you give it a try!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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