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