Japanese Rice Recipe

Name: Japanese Rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup short-grain brown rice (see notes for short-grain white rice); 1.75 cups water (always check package instructions, as this may vary); generous pinch salt; 2 scallions, sliced (white ends separated); 1-2 teaspoons sesame oil; 1-2 teaspoons rice vinegar; 1-2 teaspoons furikake seasoning (or sub toasted sesame seeds)

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.

4.7 from 140 votes

50 mins

Total Time

servings

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How to Make the Best Japanese Rice

This Japanese rice recipe transforms simple short-grain brown rice into a flavorful side dish that pairs beautifully with fish, meat, or as the base for rice bowls. The combination of sesame oil, rice vinegar, and furikake seasoning gives it that authentic Japanese flavor profile that elevates any meal.

What makes this recipe special is the technique of adding the scallion whites and sesame oil directly to the cooking water. As the rice simmers, it absorbs these aromatics, infusing every grain with subtle flavor. The rice vinegar added at the end provides a gentle tang that brightens the dish and helps the grains stay separate and fluffy.

Whether you’re serving this alongside teriyaki salmon, grilled chicken, or building a poke bowl, this seasoned Japanese rice adds depth and character to your plate. It’s a simple side dish that takes minimal effort but delivers maximum flavor.

Japanese Rice

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.

4.7 from 140 votes

CourseSide

CuisineJapanese

KeywordJapanese rice, Japanese rice recipe, short-grain brown rice, Japanese rice stovetop, Japanese brown rice

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Servings4 servings

Calories193kcal

AuthorRare Ivy

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Ingredients

Rice

1 cup short-grain brown rice (see notes for short-grain white rice)
1.75 cups water (always check package instructions, as this may vary)
generous pinch salt

Seasonings

2 scallions, sliced (white ends separated)
1-2 teaspoons sesame oil
1-2 teaspoons rice vinegar
1-2 teaspoons furikake seasoning (or sub toasted sesame seeds)

Instructions

Cooking the Rice

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. Let stand 10 minutes covered.

Finishing

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.

Notes

For short-grain white rice, reduce water to about 1¼ cups and cooking time to 15-20 minutes.
Rice will keep up to 4 days in the fridge.
Cold rice is perfect for making fried rice the next day.