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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
  • 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

  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

  • 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.

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!

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

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