clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 7 reviews
  • 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


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.


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)


  • 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.


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!


  • 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