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. Tradionally 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 white short-grain rice.
What you’ll need to make Japanese Rice:
- Short grain rice- uruchimai, genmai (short-grain white rice, or short grain brown rice)
- Sesame oil (optional)
- Rice vinegar
- Furikake (or sub toasted sesame seeds)
What type of Rice to Use?
- Use short-grain rice- grains of rice that are short and rounded versus long and thin (like basmati or jasmine). Both short-grain brown rice and short-grain white rice (or sushi rice) will work here, but be aware of different water-to-rice ratios, and differences in cooking times (see recipe notes).
- For a more detailed outline of all the types of Japanese Rice I found this blog post, Japanese Rice-Everything You Need to Know, very helpful!
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!
- Cook short-grain rice by carefully measuring out the rice to water ratio- forgoing the “pasta method” here, for best results.
- Toss the white ends of the scallions to the rice water for extra flavor, keeping the green ends for garnish.
- 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.
- After the rice is cooked, toss the with rice vinegar, for flavor, and also to lower the glycemic index.
Once the rice is cooked through and the 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!
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:
- Instant Pot Teriyaki Chicken
- Teriyaki Salmon with Baby Bok Choy
- JAPANESE FARM STYLE TERIYAKI BOWL
- Asian Cucumber Salad
- Furikake Salmon Bowls
- Simple Baked Miso Salmon
- White Miso Black Cod
- Top it with an Egg for Breakfast!
Enjoy the Japanese Rice and have a great week. Let us know what you think in the comments below!
Other rice recipes you may like:
- Farmers Market Fried Rice
- Indian Lemon Rice
- Indian Fried Rice
- Cilantro Lime Rice
- Forbidden Black Rice: Incredible Benefits & Easy Recipes
- How to Make Cauliflower Rice!
- 1 cup short-grain brown rice (see notes for short-grain white rice)
- 1 3/4 cups water – always check package instructions, as this may vary! (see notes for white rice)
- generous pinch salt
- 2 scallions, sliced (white ends separated)
- 1–2 teaspoons sesame oil
- 1–2 teaspoons rice vinegar
- 1/2 – 1 teaspoon furikake seasoning (or sub toasted sesame seeds)
- Rice 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.
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!
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