18 Delicious Japanese Rice Recipes Easy to Make

Let’s embark on a culinary journey to Japan without leaving your kitchen! Japanese rice dishes are not only a staple in their cuisine but also a canvas for creativity, offering a delightful mix of flavors, textures, and colors. Whether you’re craving something comforting, quick, or simply delicious, our roundup of 18 easy-to-make Japanese rice recipes has got you covered. Ready to transform your mealtime? Keep reading!

Japanese Rice Bowl with Teriyaki Chicken

Zesty flavors and a comforting warmth define this Japanese Rice Bowl with Teriyaki Chicken, a dish that’s become a staple in my kitchen. Whether it’s a busy weekday or a lazy weekend, this recipe never fails to bring a smile to my face, especially when I sneak in extra teriyaki sauce—my little guilty pleasure.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp vegetable oil
• For the teriyaki sauce:
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 garlic clove, minced
  • 1 tsp ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water (for cornstarch slurry)
• For serving:
  • 2 cups cooked white rice
  • 1 green onion, thinly sliced
  • 1 tsp sesame seeds

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly seared.
2. While the chicken cooks, whisk together soy sauce, 1/4 cup water, brown sugar, honey, garlic, and ginger in a small bowl to make the teriyaki sauce.
3. In another small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry. This will thicken the sauce.
4. Pour the teriyaki sauce over the cooked chicken in the skillet. Bring to a simmer, then stir in the cornstarch slurry. Cook for another 2-3 minutes until the sauce thickens and coats the chicken beautifully. Tip: Keep stirring to prevent the sauce from sticking to the pan.
5. Divide the cooked rice between two bowls. Top with the teriyaki chicken, then garnish with sliced green onions and sesame seeds. Tip: For an extra crunch, add some quick-pickled cucumbers on the side.

Delightfully savory with a hint of sweetness, this teriyaki chicken rice bowl is a harmony of textures and flavors. Serve it with a side of miso soup or a crisp salad to round out the meal.

Spicy Tuna Sushi Rolls

Zesty flavors and a kick of heat make these Spicy Tuna Sushi Rolls a must-try for anyone who loves a little adventure in their meals. I remember the first time I tried making these at home; the combination of fresh tuna and spicy mayo was a game-changer for my sushi nights.

Ingredients

• For the sushi rice:
  • 2 cups sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
• For the spicy tuna filling:
  • 1/2 lb fresh tuna, finely chopped
  • 2 tbsp mayonnaise
  • 1 tbsp sriracha sauce
  • 1 tsp soy sauce
• For assembly:
  • 4 sheets nori (seaweed)
  • 1/2 cucumber, julienned
  • 1 avocado, sliced

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon. Tip: Fan the rice while mixing to help it cool and become glossy.
4. In a medium bowl, combine the chopped tuna, mayonnaise, sriracha, and soy sauce. Mix well. Tip: For extra heat, add more sriracha to taste.
5. Place a nori sheet on a bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange the spicy tuna mixture, cucumber, and avocado in a line along the bottom edge of the rice.
7. Roll the sushi tightly from the bottom, using the bamboo mat to help. Wet the top border with a little water to seal the roll.
8. Repeat with the remaining ingredients, then slice each roll into 8 pieces with a sharp, wet knife.

Spicy Tuna Sushi Rolls offer a delightful contrast between the creamy avocado and the fiery tuna, making each bite a burst of flavor. Serve them with extra sriracha on the side for those who dare to turn up the heat.

Vegetable Tempura with Steamed Rice

Just last week, I found myself craving something crispy yet light, and that’s when I remembered the vegetable tempura my grandma used to make. It’s the perfect dish when you want something fried but not too heavy, especially when paired with steamed rice. Here’s how I make it at home, with a few personal twists.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 cup ice-cold water
  • 1 large egg
• For the vegetables:
  • 1 sweet potato, sliced into 1/4-inch rounds
  • 1 zucchini, sliced into 1/4-inch rounds
  • 1 cup broccoli florets
• For frying:
  • 2 cups vegetable oil
• For serving:
  • 2 cups steamed rice

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp cornstarch, 1 cup ice-cold water, and 1 large egg until just combined. The batter should be lumpy; overmixing will make it heavy.
2. Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Use a thermometer to ensure accuracy.
3. Dip each vegetable slice into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding.
4. Fry each batch for 2-3 minutes, or until the tempura is golden and crispy. Remove with a slotted spoon and drain on paper towels.
5. Serve immediately over 2 cups steamed rice. The contrast between the crispy tempura and fluffy rice is divine.

This vegetable tempura turns out incredibly light and crispy, with the sweet potato adding a subtle sweetness that contrasts beautifully with the savory batter. Try serving it with a drizzle of soy sauce or a sprinkle of sesame seeds for an extra flavor boost.

Beef Sukiyaki with Rice

After a long day of work, there’s nothing quite like the comfort of a warm, savory dish to bring the family together. Beef Sukiyaki with Rice has been my go-to for those evenings when I crave something both hearty and slightly sweet, a dish that reminds me of the cozy dinners at my aunt’s place.

Ingredients

• For the sauce:
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sugar
  • 1 cup dashi stock
• For the sukiyaki:
  • 1 lb thinly sliced beef
  • 1 onion, sliced
  • 1 bunch green onions, cut into 2-inch pieces
  • 1 package shirataki noodles, rinsed and drained
  • 1 block tofu, cut into cubes
  • 4 shiitake mushrooms, stems removed
  • 1 cup enoki mushrooms
  • 2 cups cooked rice

Instructions

1. In a medium bowl, combine soy sauce, mirin, sugar, and dashi stock to make the sauce. Stir until the sugar is completely dissolved.
2. Heat a large skillet over medium heat. Add the beef slices and cook until they start to brown, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the beef from the skillet and set aside. In the same skillet, add the onion and green onions, cooking until they begin to soften, about 3 minutes.
4. Add the shirataki noodles, tofu, shiitake, and enoki mushrooms to the skillet. Pour the sauce over the ingredients and bring to a simmer.
5. Return the beef to the skillet, arranging it on top of the other ingredients. Simmer for another 5 minutes, allowing the flavors to meld together. Tip: Keep the heat medium-low to prevent the sauce from reducing too quickly.
6. Serve the sukiyaki hot over cooked rice. Tip: For an extra touch of flavor, crack an egg over the hot sukiyaki just before serving.

Perfectly balancing sweetness and umami, this Beef Sukiyaki with Rice is a delightful mix of tender beef and silky noodles. The mushrooms add an earthy depth, making each bite a comforting embrace. Try serving it with a side of pickled vegetables for a refreshing contrast.

Salmon Onigiri (Rice Balls)

After a long day of work, there’s nothing more comforting than rolling up your sleeves and making something delicious with your hands. That’s exactly how I fell in love with making Salmon Onigiri—it’s simple, satisfying, and packed with flavor.

Ingredients

• For the rice:
  • 2 cups sushi rice
  • 2 cups water
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt
• For the filling:
  • 1 cup cooked salmon, flaked
  • 1 tbsp mayonnaise
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
• For assembly:
  • 2 sheets nori, cut into strips
  • 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
4. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Tip: Use a cutting motion with a rice paddle to avoid mashing the grains.
5. In another bowl, combine the flaked salmon, mayonnaise, soy sauce, and sesame oil.
6. Wet your hands with water to prevent sticking, then take a handful of rice and flatten it in your palm.
7. Place a spoonful of the salmon mixture in the center, then mold the rice around it to form a triangle or ball. Tip: Keep a bowl of water nearby to rewet your hands as needed.
8. Wrap a strip of nori around the bottom of each onigiri and sprinkle with sesame seeds.

Perfectly portable, these Salmon Onigiri have a delightful contrast of textures—creamy filling, sticky rice, and crispy nori. Try serving them with a side of pickled ginger for an extra zing!

Japanese Curry Rice

Unbelievably comforting and packed with flavors that dance on your palate, Japanese Curry Rice has become my go-to dish for those chilly evenings when only something hearty will do. I remember the first time I tried it at a small eatery in Tokyo; the rich, velvety sauce paired with tender chunks of meat and vegetables over steaming rice was nothing short of a revelation.

Ingredients

• For the curry: 2 tbsp vegetable oil, 1 lb beef chuck (cut into 1-inch cubes), 1 large onion (sliced), 2 carrots (cut into chunks), 2 potatoes (cut into chunks), 3 cups water, 1 package Japanese curry roux
• For serving: 4 cups cooked white rice

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 lb beef chuck cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Add 1 large sliced onion and sauté until translucent, about 3 minutes.
4. Stir in 2 carrots and 2 potatoes chunks, cooking for another 2 minutes. Tip: Cutting vegetables into uniform sizes ensures even cooking.
5. Pour in 3 cups water, bring to a boil, then reduce heat to low. Simmer covered for 20 minutes, or until the beef is tender.
6. Break 1 package Japanese curry roux into pieces and add to the pot. Stir until completely dissolved and the sauce thickens, about 5 minutes. Tip: For extra depth, let the curry sit for 10 minutes off the heat before serving.
7. Serve hot over 4 cups cooked white rice.

Delightfully rich and aromatic, this Japanese Curry Rice boasts a sauce that’s perfectly balanced between sweet and savory, with vegetables and beef that melt in your mouth. Try topping it with a soft-boiled egg for an extra layer of creaminess that’s simply irresistible.

Chicken Katsu Don (Chicken Cutlet Rice Bowl)

Diving into the world of Japanese comfort food, I stumbled upon Chicken Katsu Don during a rainy evening when all I craved was something warm, crispy, and utterly satisfying. It’s a dish that combines the crunch of fried chicken with the softness of eggs and the sweetness of onions, all over a bed of steaming rice—perfect for those days when you need a hug in a bowl.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup vegetable oil for frying
• For the sauce:
  • 1/2 cup dashi stock
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
• For the topping:
  • 1 onion, thinly sliced
  • 2 eggs, lightly beaten
  • 2 cups cooked Japanese short-grain rice
  • 2 green onions, chopped for garnish

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness between two pieces of plastic wrap. This ensures even cooking.
2. Season the chicken with salt and pepper. Dredge in flour, dip in beaten eggs, then coat with panko breadcrumbs, pressing lightly to adhere.
3. Heat vegetable oil in a deep skillet over medium heat to 350°F. Fry the chicken until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. In a separate pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves.
5. Add the sliced onions to the sauce and cook until softened, about 3 minutes.
6. Slice the fried chicken into strips and place on top of the onions in the pan. Pour the lightly beaten eggs over the chicken and onions. Cover and cook on low heat until the eggs are just set, about 2 minutes.
7. Divide the cooked rice into two bowls. Top each with the chicken, egg, and onion mixture. Garnish with chopped green onions.

You’ll love the contrast between the crispy chicken and the silky eggs, with the sauce adding a umami-rich depth that ties everything together. Try serving it with a side of pickled ginger for an extra zing that cuts through the richness beautifully.

Miso Soup with Rice

After a long day of work, there’s nothing quite as comforting as a warm bowl of miso soup with rice. It’s my go-to dish when I need something quick, nourishing, and deeply satisfying. The simplicity of the ingredients belies the rich, umami-packed flavor that this dish delivers every single time.

Ingredients

• For the soup:
  • 4 cups water
  • 1/4 cup white miso paste
  • 1 sheet nori, cut into small squares
  • 1/2 cup silken tofu, cubed
  • 2 green onions, thinly sliced
• For serving:
  • 2 cups cooked white rice

Instructions

1. In a medium pot, bring 4 cups of water to a gentle boil over medium-high heat.
2. Reduce the heat to low and whisk in 1/4 cup of white miso paste until fully dissolved. Tip: Avoid boiling the miso to preserve its delicate flavors.
3. Add 1 sheet of nori cut into small squares and 1/2 cup of cubed silken tofu to the pot. Simmer for 2 minutes, just until the tofu is heated through.
4. Remove the pot from the heat and stir in 2 thinly sliced green onions. Tip: Adding the green onions off the heat keeps them crisp and vibrant.
5. Divide 2 cups of cooked white rice between two bowls and ladle the miso soup over the rice. Tip: For an extra touch of umami, sprinkle a little extra nori on top before serving.

The silky tofu and chewy nori create a delightful contrast in textures, while the miso broth ties everything together with its savory depth. Try garnishing with a drizzle of sesame oil for a nutty finish that elevates the dish even further.

Unagi Don (Grilled Eel Rice Bowl)

Picture this: a lazy Sunday afternoon, the kind where the sun filters through the kitchen window just right, and you’re craving something that’s both comforting and a tad adventurous. That’s exactly when I decided to try my hand at making Unagi Don, a Japanese grilled eel rice bowl that’s as satisfying to make as it is to eat. The sweet and savory glaze on the tender eel, paired with fluffy rice, is a match made in heaven.

Ingredients

• For the eel:
  • 1 lb frozen unagi (eel), thawed
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tbsp sugar
• For serving:
  • 2 cups cooked Japanese short-grain rice
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil for easy cleanup.
2. In a small saucepan over medium heat, combine mirin, soy sauce, and sugar. Stir until the sugar dissolves, then simmer for 3 minutes to thicken slightly. Tip: Keep an eye on the sauce to prevent burning.
3. Place the thawed unagi on the prepared baking sheet. Brush half of the sauce over the eel, ensuring it’s evenly coated.
4. Bake in the preheated oven for 10 minutes. Tip: The eel should start to caramelize but not burn.
5. Remove from the oven, flip the eel, and brush with the remaining sauce. Bake for another 10 minutes.
6. While the eel is baking, divide the cooked rice between two bowls. Tip: Fluff the rice with a fork for the best texture.
7. Once the eel is done, slice it into pieces and arrange over the rice. Garnish with sesame seeds and green onions.

Here’s the thing about Unagi Don – the eel’s richness against the subtle rice creates a harmony that’s hard to beat. For an extra touch, serve with a side of pickled ginger to cut through the sweetness. Happy cooking!

Tamago Kake Gohan (Egg Rice)

Craving something simple yet utterly comforting for breakfast? Let me introduce you to Tamago Kake Gohan, a Japanese staple that’s been my go-to on lazy mornings. It’s just rice, egg, and a few seasonings, but the magic lies in how these humble ingredients come together.

Ingredients

• For the rice:
  • 1 cup cooked Japanese short-grain rice
• For the egg mixture:
  • 1 large egg
  • 1 tbsp soy sauce
  • 1/2 tsp mirin

Instructions

1. Place the cooked rice in a bowl while it’s still hot. The warmth of the rice is crucial for the texture of the final dish.
2. In a small bowl, lightly beat the egg until the yolk and white are just combined. Overbeating can make the mixture too frothy.
3. Pour the beaten egg over the hot rice. The heat from the rice will gently cook the egg, creating a creamy texture.
4. Drizzle the soy sauce and mirin over the egg and rice. Mix everything together gently but thoroughly to ensure the egg coats every grain of rice.
5. Let the mixture sit for about 30 seconds to allow the residual heat to cook the egg slightly more, enhancing its creaminess.

Unbelievably creamy with a rich, umami flavor, Tamago Kake Gohan is a testament to the beauty of simplicity. Try topping it with a sprinkle of furikake or a dab of wasabi for an extra kick.

Yakimeshi (Japanese Fried Rice)

Back when I first stumbled upon Yakimeshi at a tiny street food stall in Tokyo, I was blown away by how something so simple could pack such a punch of flavor. Now, it’s my go-to dish for using up leftover rice and veggies, and I’m excited to share my version with you.

Ingredients

• For the rice:
  • 3 cups cooked white rice, day-old and chilled
  • 2 tbsp vegetable oil
• For the mix-ins:
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas, thawed
  • 2 eggs, lightly beaten
• For seasoning:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil

Instructions

1. Heat a large skillet or wok over medium-high heat and add 1 tbsp of vegetable oil.
2. Add the beaten eggs to the skillet, scrambling them until just set, then remove and set aside. Tip: Don’t overcook the eggs; they’ll finish cooking when added back later.
3. In the same skillet, add the remaining 1 tbsp of vegetable oil, then stir-fry the carrots and peas for about 2 minutes until slightly softened.
4. Add the chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3 minutes until the rice is heated through. Tip: Day-old rice works best as it’s less sticky and fries up nicely.
5. Return the scrambled eggs to the skillet, mixing them into the rice.
6. Drizzle the soy sauce, oyster sauce, and sesame oil over the rice, stirring well to combine. Cook for another 2 minutes, ensuring everything is evenly coated. Tip: Adjust the heat if necessary to prevent burning.
7. Remove from heat and serve immediately.

Perfectly fluffy with a slight chew, this Yakimeshi is a symphony of savory and slightly sweet flavors. Try topping it with a fried egg for an extra layer of richness, or serve it alongside some pickled ginger for a refreshing contrast.

Ochazuke (Rice with Green Tea)

After a long day, there’s nothing quite as comforting as a bowl of Ochazuke. It’s my go-to dish when I need something simple yet satisfying, blending the warmth of green tea with the heartiness of rice. I remember first trying it at a tiny Tokyo eatery, and since then, it’s become a staple in my kitchen for its versatility and ease.

Ingredients

• For the rice:
  • 2 cups cooked white rice
• For the tea:
  • 1 1/2 cups hot green tea (about 175°F)
• For toppings (optional):
  • 1 tbsp toasted sesame seeds
  • 1/4 cup chopped green onions
  • 1/2 cup flaked cooked salmon

Instructions

1. Place the cooked white rice in a large bowl.
2. Pour the hot green tea over the rice until it’s just submerged. The tea should be at about 175°F to avoid making the rice too mushy.
3. Let the mixture sit for 1 minute to allow the rice to absorb some of the tea.
4. Top with toasted sesame seeds, chopped green onions, and flaked cooked salmon as desired.
5. Serve immediately, encouraging everyone to mix the toppings into the rice and tea before eating for the best flavor.

Now, the beauty of Ochazuke lies in its simplicity and the comforting contrast between the warm, slightly bitter tea and the soft, savory rice. For an extra touch, try adding a sprinkle of nori or a dab of wasabi to elevate the flavors.

Gyudon (Beef Rice Bowl)

Unbelievably comforting and quick to whip up, Gyudon has become my go-to dish on those evenings when I crave something hearty yet don’t want to spend hours in the kitchen. It’s a humble bowl of thinly sliced beef and onions simmered in a sweet and savory sauce, served over a bed of steaming rice—a true testament to the beauty of Japanese comfort food.

Ingredients

• For the sauce:
  • 1/2 cup dashi stock
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
• For the beef and onions:
  • 1 lb thinly sliced beef (chuck or ribeye)
  • 1 large onion, thinly sliced
• For serving:
  • 4 cups cooked white rice
  • 2 green onions, thinly sliced (optional)
  • Pickled ginger (optional)

Instructions

1. In a large pan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
2. Add the thinly sliced onions to the pan and cook for about 5 minutes, or until they start to soften.
3. Lay the beef slices over the onions, ensuring they’re not overlapping too much. Simmer for another 5 minutes, or until the beef is just cooked through.
4. While the beef is cooking, divide the cooked rice among four bowls.
5. Once the beef is done, spoon the beef, onions, and sauce over the rice.
6. Garnish with green onions and pickled ginger if desired.

Rich in flavor with a perfect balance of sweet and savory, this Gyudon is best enjoyed hot, with the beef tender and the onions meltingly soft. For an extra touch, top it with a softly poached egg, letting the yolk mix into the rice and sauce for an even richer experience.

Takikomi Gohan (Mixed Rice)

Sometimes, the simplest dishes bring the most comfort, and Takikomi Gohan is no exception. I remember the first time I tried this mixed rice dish at a friend’s house; its savory aroma and the way the flavors melded together left me craving more. Now, it’s a staple in my kitchen, especially on busy weeknights.

Ingredients

• For the rice:
  • 2 cups short-grain rice
  • 2 cups water
• For the mix-ins:
  • 1/2 cup carrots, diced
  • 1/2 cup shiitake mushrooms, sliced
  • 1/4 cup bamboo shoots, sliced
  • 1/4 cup chicken thigh, diced
• For the seasoning:
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp dashi powder

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well. This removes excess starch for fluffier rice.
2. In a rice cooker pot, combine the rinsed rice and water. Let it soak for 30 minutes to ensure even cooking.
3. While the rice soaks, prepare the mix-ins. Sauté the chicken over medium heat until no longer pink, about 5 minutes, then set aside.
4. Add the carrots, mushrooms, and bamboo shoots to the same pan, sautéing for another 3 minutes until slightly softened.
5. Mix the soy sauce, mirin, and dashi powder in a small bowl to create the seasoning sauce.
6. After soaking, add the sautéed mix-ins and seasoning sauce to the rice cooker pot. Stir gently to combine.
7. Cook the rice on the standard setting. Once done, let it sit for 10 minutes before fluffing with a rice paddle. This allows the flavors to meld beautifully.
8. Serve the Takikomi Gohan hot, garnished with green onions or sesame seeds for an extra touch of flavor and texture.

Here’s how it turned out: the rice was perfectly fluffy, with each grain infused with the umami-rich flavors of the mix-ins and seasoning. For a creative twist, try shaping the rice into onigiri or serving it alongside a simple miso soup for a complete meal.

Japanese Rice Porridge with Umeboshi

Last week, I found myself craving something comforting yet simple, a dish that reminded me of the quiet mornings I spent in Kyoto. That’s when I decided to whip up a batch of Japanese Rice Porridge with Umeboshi, a dish that’s as nourishing as it is flavorful.

Ingredients

• For the porridge:
  • 1 cup short-grain white rice
  • 4 cups water
  • 1/2 tsp salt
• For serving:
  • 2 umeboshi (pickled plums)
  • 1 green onion, thinly sliced
  • 1 sheet nori, torn into small pieces

Instructions

1. Rinse the rice under cold water until the water runs clear, about 3 times, to remove excess starch.
2. In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and cover the pot. Simmer for 20 minutes, stirring occasionally to prevent sticking.
4. After 20 minutes, remove the pot from the heat and let it sit, covered, for 10 minutes to allow the porridge to thicken.
5. While the porridge rests, pit the umeboshi and chop them into small pieces.
6. Serve the porridge hot, topped with umeboshi pieces, sliced green onion, and nori pieces.

Delightfully creamy with a tangy punch from the umeboshi, this porridge is a perfect balance of flavors and textures. Try serving it with a soft-boiled egg on top for an extra layer of richness.

Katsudon (Pork Cutlet Rice Bowl)

Yesterday, I found myself craving something hearty yet comforting, a dish that wraps you up in its flavors like a warm hug. That’s when I decided to whip up a classic Katsudon, a Japanese pork cutlet rice bowl that’s as satisfying to make as it is to eat. Here’s how I bring this dish to life in my kitchen.

Ingredients

• For the pork cutlet:
  • 2 pork loin chops, about 1/2 inch thick
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup vegetable oil for frying
• For the sauce:
  • 1/2 cup dashi stock
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
• For serving:
  • 2 cups cooked white rice
  • 1/2 onion, thinly sliced
  • 2 large eggs, lightly beaten
  • 2 green onions, chopped for garnish

Instructions

1. Season the pork chops with salt and pepper on both sides.
2. Dredge each chop in flour, shaking off the excess.
3. Dip the floured chops into the beaten eggs, then coat evenly with panko breadcrumbs.
4. Heat the vegetable oil in a large pan over medium heat until it reaches 350°F. Fry the pork chops for about 5 minutes on each side, or until golden brown and cooked through. Tip: To ensure even cooking, don’t overcrowd the pan.
5. Remove the pork chops and let them rest on a wire rack to keep them crispy.
6. In the same pan, pour off the excess oil and add the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
7. Add the sliced onions to the sauce and cook until they become translucent, about 3 minutes.
8. Slice the fried pork cutlets and place them on top of the onions in the pan. Pour the lightly beaten eggs over the pork and onions. Cover the pan and cook for about 2 minutes, or until the eggs are just set. Tip: For a creamier texture, remove the pan from heat a bit earlier.
9. Divide the cooked rice into two bowls. Top each bowl with the pork and egg mixture, spooning extra sauce over the top. Garnish with chopped green onions.

Craving something crispy, savory, and slightly sweet? This Katsudon delivers all that and more, with the pork cutlet staying wonderfully crispy under the blanket of egg and sauce. Serve it with a side of pickled ginger to cut through the richness, and you’ve got a meal that’s bound to impress.

Hijiki Seaweed Rice

Back when I first stumbled upon Hijiki Seaweed Rice at a tiny seaside eatery, I was skeptical. But one bite transformed me into a believer, and now it’s a staple in my kitchen, especially when I crave something nutritious yet comforting.

Ingredients

• For the rice:
  • 2 cups short-grain rice
  • 2 1/2 cups water
• For the hijiki mixture:
  • 1/2 cup dried hijiki seaweed, soaked for 10 minutes and drained
  • 1 tbsp sesame oil
  • 1/2 cup carrots, julienned
  • 1/2 cup aburaage (fried tofu), thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain.
2. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. While the rice cooks, heat sesame oil in a pan over medium heat and sauté the hijiki, carrots, and aburaage for 5 minutes.
4. Add the soy sauce, mirin, and sugar to the pan, stirring to combine. Cook for another 2 minutes until the liquid is absorbed. Tip: Adjust the heat to prevent burning if the mixture dries too quickly.
5. Once the rice is done, gently fold the hijiki mixture into the rice until evenly distributed. Tip: Use a cutting motion with your rice paddle to mix without mashing the grains.

Zesty and earthy, this Hijiki Seaweed Rice brings a delightful contrast of textures, from the chewy seaweed to the fluffy rice. Serve it in a bowl topped with a sprinkle of sesame seeds for an extra nutty flavor, or alongside grilled fish for a complete meal.

Japanese Rice with Natto (Fermented Soybeans)

Discovering the unique flavors of Japanese cuisine has always been an adventure for me, and one dish that stands out is Japanese Rice with Natto. It’s a simple yet profound dish that combines the comforting warmth of steamed rice with the bold, fermented taste of natto, a staple in Japanese breakfasts. I remember my first hesitant bite turning into a morning ritual.

Ingredients

• For the rice:
  • 1 cup Japanese short-grain rice
  • 1 1/4 cups water
• For the natto:
  • 1 package natto (fermented soybeans), typically 1.76 oz
  • 1 tbsp soy sauce
  • 1 tsp mustard (optional, usually included in the natto package)

Instructions

1. Rinse the Japanese short-grain rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 1 1/4 cups water in a rice cooker. Cook according to the rice cooker’s instructions for perfect, fluffy rice.
3. While the rice cooks, open the natto package and stir the soybeans vigorously with the included sauce and mustard (if using) until sticky and stringy, about 1 minute.
4. Once the rice is cooked, let it sit for 5 minutes to steam and become even fluffier.
5. Spoon the cooked rice into a bowl and top with the prepared natto mixture.
6. Gently mix the natto into the rice if desired, or leave it on top for a bold flavor contrast.

Here’s the magic of this dish: the creamy, sticky natto clings to each grain of rice, creating a texture that’s both comforting and intriguing. Serve it with a side of pickled vegetables for a traditional touch or a soft-boiled egg for extra richness.

Conclusion

Whether you’re craving sushi rolls or a comforting bowl of donburi, our roundup of 18 Delicious Japanese Rice Recipes offers something for every taste and skill level. Easy to make and bursting with flavor, these dishes are perfect for spicing up your meal routine. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!