japanese rice

Learn how to make sushi rice perfectly every time with step-by-step pictures and a video tutorial. All you need is simple ingredients such as sushi vinegar, sugar, salt and dashi kombu. Once you master the secret of making the rice, you will be ready to dish up all kinds of mouth-watering sushi recipes!

How to Make Sushi Rice

rice

water

kombu

rice vinegar ((80 ml))

Tbsp sugar ((You can use 2 Tbsp if you want to cut down on sugar))

Gather all the ingredients.&nbsp;

Please note: 1 rice cooker cup is 180 ml. So when you use a rice cooker, a cup means a rice cooker cup.

Put rice in a large bowl. Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don&#039;t let the rice absorb the unclear water. Repeat this process 1-2 times.

Now use your fingers to gently wash the rice by moving in a circular motion.

Rinse and discard water. Repeat this process 3-4 times.

Repeat the rinsing process 3-4 times until the water is almost clear.

Transfer the rice into a sieve and drain completely.

Gently clean the dashi kombu with a damp cloth (it&#039;s a traditional method but these days kombu is much cleaner so you can just do a quick check). Make sure not to wipe off the white powdery substances, which contribute to the umami flavor in dashi. NEVER wash the kombu.

Put the rice in the rice cooker bowl and add water (never hot or warm!) to just under the 3-cup line. If your rice cooker has a &quot;Sushi Rice&quot; option, add water till that line. Place the kombu on top of the rice and let the rice soak in water for 20-30 minutes. Tip: Since you add sushi vinegar to the cooked rice, the rice should be cooked a little bit on the firm side. If you cook rice on the stovetop, the water to rice ratio for sushi rice should be 1 to 1 (instead of 1 to 1.1 or 1 to 1.2 for regular steamed rice).

To Cook Rice

To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or till sugar is dissolved. Set aside to let it cool.

To Make Sushi Vinegar

When the rice is cooked, moisten sushi oke/hangiri (a round, flat-bottom wooden tub) or a baking sheet lined with parchment paper, or a large moisten glass bowl. Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster. While it’s hot, pour sushi vinegar over the rice. Tip: If you&#039;re making more/less rice or using the sushi vinegar bottle, the required sushi vinegar for rice should be roughly 8-10% of the cooked rice weight.

With a rice paddle, slice the rice at a 45 degree to separate the chunks of rice instead of mixing. At the same time, you need to use a fan to cool rice so the rice will shine and doesn&#039;t get mushy.

Then gently flip the rice in between slices. Repeat this process until the rice is cooled to the temperature of human skin.

To Make Sushi Rice

Keep the rice covered with a damp towel (or paper towel) at the room temperature until ready to use.

To Keep

Four simple and delicious recipes for Japanese rice balls (onigiri).

Onigiri - Japanese Rice Balls (おにぎり)

kosher salt

Okaka (recipe below)

Salted Salmon (recipe below)

Mushroom + Scallion (recipe below)

Japanese Rice Seasoning (furikake packet)

bonito flakes

soy sauce

salmon

mushrooms

mirin

sugar

scallion (minced)

rice seasoning packet

In a small bowl, add dried bonito flakes and soy sauce. Stir until the bonito flakes absorb all the soy sauce. Set aside.

Okaka

Sprinkle salt on both sides of the salmon filet and transfer to a cooking tray covered with parchment paper.

Flake the cooked salmon with chopsticks or a fork and set aside.

Salted Salmon

In a small pan over medium heat, add mushrooms, soy sauce, mirin and sugar. Cook until the mushrooms have absorbed the liquid (about 1-2 minutes).

Turn the heat off and transfer to a bowl. Let cool to room temperature and mix in scallions. Set aside.

Mushrooms and Scallions

Grab a sheet of nori and cut it into thirds. Set aside.

Place a small bowl of water in your prep area. Wet your hands with water. This is to prevent the rice from sticking to your hands.

Scoop between 1/3 to 1/2 cup of rice into the palm of your wet hand.

Create a small indentation in the center of the rice by pressing with your thumb.

Add about 1/2 tablespoon of filling to the center indentation and press gently.

Shape the rice between your palms into round or triangular shapes by gently pressing. Don’t press too hard (but hard enough that the rice can hold a shape).

Sprinkle a little kosher salt around the exterior of the onigiri.

Grab a piece of nori and wrap it around the onigiri, like you&#8217;d wrap yourself in a blanket.

If making multiple flavors, top each onigiri with a little filling to indicate the flavor.

Set it on a plate and repeat the same steps until all the rice is used. Serve.

How to Shape Onigiri

Sprinkle desired amount of furikake seasoning on the cooked rice and mix well. Shape rice into triangles or balls and serve.

Furikake Onigiri

Thank you o much for your recipes and tips. We love onigiri, a taste we developed from our many business trips to Japan.

We have s sweet tooth, so we decided to make a sweet version: coconut, mango onigiri. Our Japanese friends rolled their eyes, but gave it a try and also loved it.
*  filling is diced fresh mango with a little coconut milk
*  outside is rolled in toasted coconut
* served with sweetened coconut milk drizzled over top.

Its not traditional - but its yummy!!

Thanks

I actually grew up in Hawaii and making musabis are way easier than people make it out to be!

I love love love, umeboshiiiii anything. Oishi neeee!?!?!!!! 

When I lived in Okinawa, my friend Aimi Chan (she’s an adult but we would joke around) brought me a container of umeboshi and in two days, my face was swollen.... because I ate the whole container. I went to the doctor to take some pill to lower my sodium. Lmao. Such a silly move I made, but I’m committed to umeboshi for life. Thanks for  the wonderful post and photos! I just made onigiri for my neighbor. 

Passing this on to my American friends I loved with in Japan! My guilty onigiri pleasure? Tuna with mayonnaise.  So American, so gaijin. Still my fave! 

https://content.jwplatform.com/videos/DKrcUaKp.mp4

How To, DIY, rice, grains, recipe, easy to make rice, Japanese rice, how to cook rice, making rice, Japanese rice cooker, stove top rice

Pickled Plum – How To Make Japanese Rice

Cooked with ginger, fried tofu skin, and soy sauce base sauce, this Japanese Ginger Rice is so fragrant that you would enjoy it on its own.

Ginger Rice

aburaage (deep-fried tofu pouch)

oz ginger ((30 g) (preferably young ginger))

Tbsp sake

salt

Gather all the ingredients.

Rinse the rice and drain well. For detail instructions, click here for the recipe and video.

Boil water in a small saucepan and pour on top of aburaage. This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavor of aburaage).

Cut in half lengthwise and slice thinly into strips.

Peel the ginger and cut it into julienned pieces.

Mix all the ingredients for the seasonings in a 2 cup measuring cup. Then add water to the seasonings so that the liquid totals 1 ½ cup (equal volume as rice).

Place the (drained) rice into the rice cooker. Pour the liquid into the rice cooker and mix well, and add ginger and aburaage on top.

Start cooking.&nbsp;If you have a&nbsp;“Mixed Rice” option, use it (See Notes below).&nbsp;When the rice is done, let it steam for another 10 minutes. Fluffy it up with the rice paddle and serve.

Takikomi Gohan is a Japanese rice dish typically seasoned with soy sauce.&nbsp; Although I've seen Takikomi Gohan on a menu at a high-end Japanese restaurant here in San Francisco Bay Area, most of you probably haven't heard of this dish.

Gobo And Miso Takikomi Gohan

rice rice rice

gobo (burdock root)

carrot

Chikuwa (fish cake)

Tbsp miso ((I use Awase Miso, see Notes))

yuzu kosho ((optional))

nori seaweed (kizami nori) ((to garnish))

Gobo and Miso Takikomi Gohan

Rinse rice until water is almost clear (See How To Make Rice). Drain well in a fine mesh sieve and leave it for at least 30 minutes. Place rice in the rice cooker.

Peel the gobo root and cut in half lengthwise and thinly slice diagonally.

In a medium bowl, soak gobo root in water or vinegar water (2 cups water + 1 tsp. vinegar) for 15 minutes to prevent from changing color and drain well.

Peel the carrot and cut in half lengthwise and slice thinly.

Cut chikuwa into thin pieces.

In a small bowl, combine soy sauce, Miso, Mirin, and sake and mix well.

Pour the seasonings into the rice cooker and mix well.

Then add water up to “3”, the specified level marked in the inner bowl.

Add the gobo root, carrot, and chikuwa on top of the rice.

Place in the rice cooker and start cooking. If you have a “Mixed Rice” option, use it (See Notes below).

When rice is done cooking, wait 10 minutes before you open the rice cooker. Mix well and serve Takikomi Gohan with Yuzu Kosho for spicy taste and garnish with shredded nori sheet.

Caramelized sweet onion, seasoned with soy sauce and mirin, this simple Sweet Onion Takikomi Gohan is flavorful and aromatic rice to accompany your next Japanese meal.

Sweet Onion Takikomi Gohan

sweet onion

tsp neutral-flavored oil (vegetable, canola, etc)

Mitsuba (Japanese parsley) ((or green onion

Rinse rice until water is almost clear. Soak in water for 30 minutes.  Drain in a fine-mesh sieve for 15 minutes.

Thinly slice the onion.  I cut the onion against the grain so the onion keeps the texture after cooked.

In a frying pan, heat the oil over medium heat. Add the onion and pinch of salt and sauté onion until they are tender.

Add mirin and soy sauce.

Continue to sauté until the sauce is thickened.

Add the drained rice into the rice cooker and pour the sauteed onion including sauce.

Add the water up to “2 cup line” on the inner bowl and click start to cook.&nbsp;If you have a&nbsp;“Mixed Rice” option, use it (See Notes below).&nbsp;

When rice is finished cooking, chop mitsuba into small pieces and fluff up the rice with rice scooper.  Serve the rice and garnish with mitsuba.

A quick and simple recipe for delicious Japanese hibachi-style rice.

Japanese Fried Rice (Hibachi Style)

Tbsp peanut oil ((or canola, or olive oil))

carrots

white onion

garlic

eggs ((lightly whisked))

Tbsp regular soy sauce

tsp hot chili oil ((optional))

Tbsp unsalted butter

tsp white pepper

peas

onions

chicken ((optional))

In a wok, heat peanut oil over a fairly high heat. Add the vegetables and saute for about 2-3 minutes, frequently stirring, until nicely caramelized. To help the vegetables soften up, lower the heat to medium and cover them with a small lid placed inside the wok. Let saute for another 3-5 minutes, stirring every 1 minute or so, until the vegetables are soft enough.

Crank the heat up to medium-high. Move the vegetables over to the side of the wok and add the eggs. Cook as you would scrambled eggs, frequently scraping and mixing with a spatula. Mix in with the vegetables.

Add the rice and the soy sauce. Optionally, you may add unsalted butter for richer, buttery taste and/or hot chili oil for some heat. Sprinkle the white pepper. Mix with vegetables and saute for about 3-4 minutes, constantly stirring and trying to break up any rice clumps.

Finally, add the frozen peas and the green onions and continue sauteing for another minute. A cup of diced left-over chicken is always a nice addition to hibachi rice, if you have some on hand. If you add the chicken you may have to cook an extra minute or so, until the chicken has warmed up.

No rice cooker? Learn how to cook Japanese rice on the stove! My simple tips and tricks will ensure your rice comes out fluffy with intact grain each time.

How To Cook Japanese Rice on the Stove

Japanese short-grain rice ((240 ml))

water rice

rice rice

For Japanese short-grain rice, the ideal rice to water ratio is 1 : 1.1 (or 1.2), which is 10-20% more water. For easy American &quot;cup&quot; measurement, I used 25% in this recipe (rice to water ratio is 1 : 1.25).

If you have a precise milliliter measuring cup or kitchen scale, use the following measurement. 1 rice cooker cup (180 ml) - 200 ml water. 2 rice cooker cups (360 ml) - 400 ml water. 3 rice cooker cups (540 ml) - 600 ml water. 4 rice cooker cups (720 ml) - 800 ml water. 5 rice cooker cups (900 ml) - 1000 ml water.

Put rice in a large bowl. Rice absorbs water very quickly when you start washing, so don&#x27;t let the rice absorb the unclear water. Gently wash the rice in a circular motion and discard the water. Repeat this process about 3-4 times. Drain to a fine-mesh sieve and shake off excess water.

In a heavy-bottomed pot with a tight-fitting lid, put well-drained rice and measured water. Soak the rice for 20-30 minutes before cooking.

To Prepare Rice

Close the lid and bring it to a boil over medium heat. Take a quick peek to see if water is boiling (otherwise do not open the lid).

Once water is boiling, turn the heat to low and cook covered for 12 to 13 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is water left, close the lid and continue cooking for a little longer.

Remove the pot (with the lid on) from the heat source and let it steam for another 10 minutes.

Fluff the rice with a rice paddle when it’s done.

Transfer the rice in airtight containers and close the lid to keep the moisture in. Let cool completely before storing the containers in the freezer (read my tutorial post).

To Store Rice

https://www.youtube.com/watch?v=M0Nkr_eCnqY

It is simple to make Japanese (short grain) rice on a stove.  Soak the rice, let it drain, and cook on low heat for 12-13 minutes.

For the complete recipe with step-by-step pictures :: http://justonecookbook.com/blog/recipes/how-to-cook-rice/

Ingredients:

1 cup premium Japanese short grain rice
1 ¼ cups (300 ml) water

Music: YouTube "Everyday"
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For more quick and easy Japanese recipes, please visit my blog :: http://justonecookbook.com/blog/

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How to Cook Rice (Recipe) 美味しいご飯の作り方（レシピ）

With just a handful of ingredients - leftover rice, salted salmon, eggs and scallions, you can cook up this delicious one-pan Salmon Fried Rice. Plenty of flavor to a meal in under 30 minutes.

Salmon Fried Rice

green onion/scallion

eggs

Tbsp neutral-flavored oil (vegetable, canola, etc)

Tbsp sesame oil (roasted)

servings cooked Japanese short-grain rice

⅛ tsp white pepper powder ((to taste))

tsp black pepper ((to taste))

Gather all the ingredients. I do not recommend cooking fried rice for more than 2 servings, especially if you&#039;re new to making fried rice. The ingredients need some space to move around inside the wok, and the wok gets heavy for you to lift and to shake.

If you don&#039;t have the leftover salted salmon, we make a simplified version today. Preheat the oven or toaster oven to 400ºF (200ºC) and line the baking sheet with aluminum foil. Quickly rinse the salmon under running water and pat dry with a paper towel. Sprinkle salt on both sides of salmon and bake at 400ºF (200ºC) for 15-20 minutes (cooking time may vary depends on thickness).

Break the salmon into small pieces.

To Make Salted Salmon

Chop the green onion into small pieces and beat the egg.

If you are using rice from the freezer, warm it up in the microwave.

To Prepare Ingredients for Fried Rice

Heat the wok over medium-high heat. When it’s getting hot, add 2 Tbsp oil. When you see white smoke coming off from the wok, add the beaten egg to the wok. The egg will not stick to the pan as long as you put enough oil.

Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate.

Keep wok on medium-high heat and add 1 Tbsp sesame oil.

Add the green onions and stir fry until nicely coated with oil.

Add the rice and break the chunk of rice. Toss the wok (which is why you don’t want to put too much rice) so the rice will fry out and mix well together.

When rice is coated with oil, add the shredded salmon and toss the wok again.

Add the egg back into the wok and break it into small pieces.

When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper.

Toss the wok again and mix it all together.

You can fill up a bowl with fried rice and transfer to a plate. Serve immediately.

To Cook Fried Rice

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.

To Store

How to Make Fluffy Japanese Rice without a Rice Cooker

(1½ US cups) Short Grain Rice

(1¾ US cups) Cold water

First, measure out your rice. We recommend that you weigh it out using kitchen scales. (See note)

Next, pour the rice into a sieve and put the sieve into a large bowl. Pour cold water on to the rice and wash. When the water becomes cloudy, drain it out and repeat this step 2 more times.

Then, put the rice into a pot with a thick base, one that has a lid. Pour in 400ml of cold water and leave to soak for 30 minutes.

Put your pot on the stove on a medium heat and bring it to the boil.

Don't take off the lid, listen for the boiling water. Once you can hear it boiling set a timer for 2 minutes.

After 2 minutes are up, reduce the heat to medium-low and set a timer for 3 minutes.

After 3 minutes are up, reduce the heat to the lowest setting and simmer for 5 minutes.

Turn up the heat to max for 10 seconds and then turn off the heat completely, leave the rice to steam for 10 minutes. Don't be tempted to take off the lid or mix it.

After the 10 minutes are up, your fluffy and slightly sticky Japanese rice will be ready! Simply mix well and serve up!

https://www.youtube.com/watch?v=EDp3NKGe2QQ

Whether you're making onigiri, sushi, donburi or any other Japanese dish, one of the most important elements is the rice. You don't need to have a rice cooker to cook perfect fluffy and slightly sticky Japanese style rice, just follow this simple video for perfect rice every time. 

I also explain how to store leftover rice safely and conveniently! Watch until the end!

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【Related Recipes】
This video's recipe: https://sudachirecipes.com/how-to-make-fluffy-japanese-rice-without-a-rice-cooker/

【Table of Contents】
00:30 Measuring rice
01:07 Washing rice
01:55 Transferring to a pot
02:12 Adding water
02:22 Soaking
02:28 Cooking
03:52 Steaming
04:05 Mix and serve
04:42 Storing

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Website: https://sudachirecipes.com/
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【Ingredients】
300g (1½ US cups) Short Grain Rice
400ml (1¾ US cups) Cold water

【Instruction:】
1. First, measure out your rice. We recommend that you weigh it out using kitchen scales the first time and then find a suitable container that fits 100g, 150g or 300g for easy measuring next time.
2. Next, pour the rice into a sieve and put the sieve into a large bowl. Pour cold water on to the rice and wash. When the water becomes cloudy, drain it out and repeat this step 2 more times.
3. Then, put the rice into a pot with a thick base, one that has a lid. Pour in 400ml of cold water and leave to soak for 30 minutes.
4. Put your pot on the stove on a medium heat and bring it to the boil.
5. Don't take off the lid, listen for the boiling water. Once you can hear it boiling set a timer for 2 minutes.
6. After 2 minutes are up, reduce the heat to medium-low and set a timer for 3 minutes.
7. After 3 minutes are up, reduce the heat to the lowest setting and simmer for 5 minutes.
8. Turn up the heat to max for 10 seconds and then turn off the heat completely, leave the rice to steam for 10 minutes. Don't be tempted to take off the lid or mix it.
9. After the 10 minutes are up, your fluffy and slightly sticky Japanese rice will be ready! Simply mix well and serve up!

How to cook fluffy and sticky Japanese rice on the stove (no rice cooker required)

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.

Top 12 japanese rice recipes from across the web

The most viewed japanese rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Make Sushi Rice

Onigiri - Japanese Rice Balls (おにぎり...

Ginger Rice

Gobo And Miso Takikomi Gohan

Sweet Onion Takikomi Gohan

Japanese Fried Rice (Hibachi Style)

How To Cook Japanese Rice on the St...

Salmon Fried Rice

How to Make Fluffy Japanese Rice wi...

Japanese Rice

Japanese Mushroom Rice

Broiled Salmon and Salmon Onigiri (...

Top 12 japanese rice recipes from across the web

The most viewed japanese rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Sushi Rice

Onigiri - Japanese Rice Balls (おにぎり...

Ginger Rice

Gobo And Miso Takikomi Gohan

Sweet Onion Takikomi Gohan

Japanese Fried Rice (Hibachi Style)

How To Cook Japanese Rice on the St...

Salmon Fried Rice

How to Make Fluffy Japanese Rice wi...

Japanese Rice

Japanese Mushroom Rice

Broiled Salmon and Salmon Onigiri (...

The most viewed japanese rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine