20 Delicious Japanese Recipes with Rice You Must Try

There’s something truly magical about Japanese cuisine, especially when it centers around the humble yet versatile grain we all love—rice. Whether you’re craving quick weeknight dinners, comforting bowls, or something to impress at your next dinner party, these 20 delicious Japanese recipes with rice are about to become your new favorites. Let’s dive into a world of flavors that will transport your taste buds straight to Japan!

Japanese Rice Bowl with Teriyaki Chicken

Amidst the bustling culinary landscape, the Japanese Rice Bowl with Teriyaki Chicken stands as a testament to the beauty of simplicity and flavor harmony, offering a quick yet deeply satisfying meal that transports you straight to the heart of Japan with every bite.

Ingredients

• Chicken breast – 1 lb
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Rice – 2 cups, cooked
• Green onions – 2, sliced
• Sesame seeds – 1 tbsp

Instructions

1. Preheat a skillet over medium heat and add the chicken breast, cooking for 5-7 minutes on each side until golden brown.
2. While the chicken cooks, whisk together soy sauce, brown sugar, minced garlic, and grated ginger in a small bowl to create the teriyaki sauce.
3. Once the chicken is browned, pour the teriyaki sauce over the chicken, reducing the heat to low. Simmer for 10 minutes, flipping the chicken halfway through to ensure even coating.
4. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
5. Divide the cooked rice between two bowls, top with the sliced teriyaki chicken, and garnish with sliced green onions and sesame seeds.

Unveil the dish to reveal tender, juicy chicken glazed in a glossy, sweet-savory teriyaki sauce, perched atop fluffy rice for a textural contrast that’s simply irresistible. Serve it with a side of pickled vegetables for an added crunch and a burst of acidity to cut through the richness.

Spicy Tuna Roll Sushi

Keen on elevating your sushi game? The Spicy Tuna Roll, a harmonious blend of fiery and fresh, offers a delightful crunch with every bite, making it a perennial favorite among sushi aficionados.

Ingredients

• Sushi rice – 2 cups
• Rice vinegar – ¼ cup
• Sugar – 2 tbsp
• Salt – 1 tsp
• Fresh tuna – 1 lb
• Mayonnaise – ¼ cup
• Sriracha sauce – 2 tbsp
• Nori sheets – 4
• Cucumber – 1, julienned
• Avocado – 1, sliced

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
2. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold into the cooked rice to season.
3. Dice the fresh tuna into small pieces, then mix with mayonnaise and sriracha sauce in a bowl for the spicy tuna filling.
4. Place a nori sheet on a bamboo mat, spread a thin layer of seasoned rice over it, leaving a 1-inch border at the top.
5. Arrange the spicy tuna mixture, cucumber, and avocado slices in a line along the bottom edge of the rice-covered nori.
6. Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure it holds its shape.
7. Use a sharp knife to slice the roll into 8 even pieces, wiping the knife with a damp cloth between cuts for clean slices.

Vibrant and bold, the Spicy Tuna Roll boasts a creamy interior with a kick, contrasted by the crisp freshness of cucumber and avocado. Serve with a side of pickled ginger and wasabi for an extra layer of flavor.

Beef Gyudon Rice Bowl

Gracefully balancing the richness of thinly sliced beef with the subtle sweetness of onions, this Beef Gyudon Rice Bowl is a testament to the beauty of simplicity in Japanese cuisine. Gently simmered in a savory-sweet sauce and served over a bed of steaming rice, it’s a dish that promises comfort with every bite.

Ingredients

• Thinly sliced beef – 1 lb
• Onion – 1, thinly sliced
• Soy sauce – ¼ cup
• Mirin – ¼ cup
• Sugar – 2 tbsp
• Water – ½ cup
• Cooked rice – 4 cups

Instructions

1. In a large pan over medium heat, combine soy sauce, mirin, sugar, and water. Stir until the sugar dissolves, about 1 minute.
2. Add the thinly sliced onions to the pan. Cook until they become translucent, about 5 minutes, stirring occasionally.
3. Place the thinly sliced beef on top of the onions. Do not stir immediately; let the beef cook for 1 minute to allow it to start absorbing the flavors.
4. Gently stir the beef and onions together. Simmer for 5 minutes, or until the beef is fully cooked and the sauce has slightly thickened.
5. Divide the cooked rice among four bowls. Top each bowl with the beef and onion mixture, ensuring to spoon some of the sauce over the top.

Tender slices of beef meld harmoniously with the caramelized onions, all brought together by the glossy, umami-rich sauce. For an extra touch of freshness, garnish with thinly sliced green onions or a sprinkle of sesame seeds before serving.

Vegetable Tempura with Steamed Rice

Just imagine the crisp, golden perfection of vegetable tempura paired with the subtle, comforting embrace of steamed rice—a dish that balances texture and taste with effortless grace.

Ingredients

• Vegetable oil – 2 cups
• All-purpose flour – 1 cup
• Ice water – 1 cup
• Egg – 1
• Salt – ½ tsp
• Assorted vegetables (e.g., sweet potato, zucchini, bell pepper) – 2 cups, sliced
• Steamed rice – 2 cups

Instructions

1. Heat vegetable oil in a deep fryer or large pot to 350°F, ensuring it’s hot enough to sizzle a drop of batter immediately.
2. In a large bowl, whisk together flour, ice water, egg, and salt until just combined; lumps are fine for a lighter tempura batter.
3. Dip vegetable slices into the batter, letting excess drip off, then carefully add to the hot oil in batches to avoid overcrowding.
4. Fry each batch for 2-3 minutes until golden and crisp, turning once for even cooking, then drain on paper towels.
5. Serve immediately over steamed rice to maintain the tempura’s signature crunch.

Now, the tempura’s delicate crispness gives way to tender vegetables, while the steamed rice provides a soft, neutral base that highlights the dish’s flavors. For an extra touch, drizzle with a light soy sauce or sprinkle with sesame seeds before serving.

Salmon Onigiri Rice Balls

Captivating the essence of Japanese cuisine with a simple yet sophisticated twist, Salmon Onigiri Rice Balls blend the delicate flavors of the sea with the comforting texture of perfectly seasoned rice. These handheld delights are not only a testament to the art of minimalism in cooking but also a versatile option for any meal of the day.

Ingredients

• Short-grain rice – 2 cups
• Water – 2 1/4 cups
• Salt – 1 tsp
• Fresh salmon fillet – 1/2 lb
• Rice vinegar – 1 tbsp
• Sugar – 1 tsp
• Nori sheets – 2

Instructions

1. Rinse the short-grain rice under cold water until the water runs clear to remove excess starch, ensuring the rice cooks evenly.
2. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then simmer covered for 18 minutes over low heat.
3. While the rice cooks, season the salmon fillet with a pinch of salt and pan-fry over medium heat for 4 minutes on each side, or until fully cooked and flaky.
4. Flake the cooked salmon into small pieces, removing any bones or skin for a smooth texture in every bite.
5. In a small bowl, mix the rice vinegar and sugar until dissolved, then gently fold this mixture into the cooked rice along with the flaked salmon.
6. Wet your hands with water to prevent sticking, then shape the rice mixture into triangles or balls, pressing firmly to ensure they hold their shape.
7. Wrap each rice ball with a strip of nori sheet, serving immediately or packing for a delightful on-the-go meal.

Yielded with a satisfying contrast between the tender, vinegared rice and the rich, flaky salmon, these onigiri are a celebration of texture and taste. For an extra touch, lightly toast the nori just before wrapping to add a subtle crunch that elevates the entire experience.

Chicken Katsu Curry Rice

Venturing into the realm of comforting yet sophisticated dishes, Chicken Katsu Curry Rice stands as a testament to the harmonious blend of crispy, tender chicken and rich, aromatic curry, served over a bed of steaming rice. This dish, a beloved staple with a luxurious twist, promises a delightful interplay of textures and flavors that cater to both the soul and the palate.

Ingredients

• Chicken breast – 2
• Flour – 1 cup
• Eggs – 2
• Panko breadcrumbs – 2 cups
• Vegetable oil – for frying
• Curry roux – 1 package
• Water – 3 cups
• Rice – 2 cups

Instructions

1. Preheat the vegetable oil in a deep fryer or large pan to 350°F.
2. Season the chicken breasts lightly with salt, then dredge in flour, dip in beaten eggs, and coat thoroughly with panko breadcrumbs.
3. Fry the breaded chicken breasts in the hot oil for 5-7 minutes, or until golden brown and cooked through. Tip: Maintain the oil temperature to ensure a crispy exterior without absorbing excess oil.
4. Remove the chicken from the oil and let it rest on a wire rack for 2 minutes to preserve crispiness.
5. In a separate pot, bring 3 cups of water to a boil, then add the curry roux, stirring until fully dissolved and the sauce thickens, about 5 minutes. Tip: Stir constantly to prevent lumps and achieve a smooth consistency.
6. Cook the rice according to package instructions.
7. Slice the rested chicken into strips.
8. Serve the sliced chicken over a bowl of rice, generously ladled with the curry sauce. Tip: For an extra crunch, serve the chicken immediately after slicing to maintain its crisp texture.

Yielded is a dish where the crispiness of the katsu perfectly contrasts the velvety curry, while the rice serves as the ideal canvas for the symphony of flavors. Consider garnishing with finely sliced scallions or a side of pickled vegetables to introduce a fresh, tangy element to the rich dish.

Unagi Don (Grilled Eel Rice Bowl)

Gracefully glazed with a sweet and savory sauce, Unagi Don is a luxurious yet comforting dish that brings the delicate flavors of grilled eel to your dining table. This Japanese classic, served over a bed of steaming rice, is a testament to the beauty of simplicity in cooking.

Ingredients

• Unagi (grilled eel) – 2 fillets
• Sushi rice – 2 cups
• Unagi sauce – ¼ cup
• Water – 2 cups

Instructions

1. Rinse 2 cups of sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rinsed rice and 2 cups of water in a rice cooker and cook according to the manufacturer’s instructions for perfect, fluffy rice.
3. While the rice cooks, preheat your oven to 350°F and place the unagi fillets on a baking sheet lined with parchment paper.
4. Warm the unagi fillets in the oven for 5 minutes, then brush them generously with unagi sauce and return to the oven for another 5 minutes to caramelize the sauce.
5. Once the rice is done, let it sit for 5 minutes before fluffing with a fork to release excess steam and achieve the ideal texture.
6. Divide the cooked rice between two bowls, top each with a warmed unagi fillet, and drizzle with additional unagi sauce to taste.

Each bite of Unagi Don offers a harmonious blend of textures, from the sticky, slightly sweet rice to the tender, richly flavored eel. For an extra touch of elegance, garnish with thinly sliced scallions or a sprinkle of toasted sesame seeds before serving.

Tamago Kake Gohan (Raw Egg Rice)

Elevating the simplest of ingredients to a dish of sublime comfort, Tamago Kake Gohan is a testament to the beauty of Japanese cuisine. This dish, with its creamy egg and steaming rice, offers a quick yet deeply satisfying meal that feels like a warm embrace.

Ingredients

• Short-grain white rice – 1 cup
• Large egg – 1
• Soy sauce – 1 tbsp

Instructions

1. Rinse 1 cup of short-grain white rice under cold water until the water runs clear, then drain well.
2. Cook the rice according to package instructions or using a rice cooker, ensuring it’s fluffy and slightly sticky.
3. While the rice is cooking, crack a large egg into a small bowl and gently beat it without incorporating too much air, to maintain a creamy texture.
4. Once the rice is cooked, immediately transfer a serving to a bowl, creating a slight well in the center for the egg.
5. Pour the beaten egg over the hot rice, allowing the residual heat to gently cook the egg to a custard-like consistency.
6. Drizzle 1 tbsp of soy sauce over the top, then mix thoroughly to combine the egg and rice evenly.

Offering a silky texture and a rich, umami flavor, Tamago Kake Gohan is best enjoyed immediately. For an extra layer of flavor, consider topping with a sprinkle of furikake or a dab of wasabi before mixing.

Japanese Fried Rice with Shrimp

Harmoniously blending the umami-rich flavors of the East with the comforting familiarity of fried rice, this Japanese Fried Rice with Shrimp is a culinary delight that promises to transport your taste buds to the bustling streets of Tokyo.

Ingredients

• Cooked white rice – 2 cups
• Shrimp – ½ lb, peeled and deveined
• Vegetable oil – 2 tbsp
• Eggs – 2
• Soy sauce – 1 tbsp
• Green onions – 2, sliced

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add the shrimp to the skillet, cooking for 2 minutes on each side until pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp of oil. Crack the eggs into the skillet, scrambling until just set, about 1 minute.
4. Add the cooked white rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3 minutes until the rice is heated through.
5. Return the shrimp to the skillet. Add the soy sauce, stirring to evenly coat the rice and shrimp, about 1 minute.
6. Fold in the sliced green onions, cooking for an additional 30 seconds to blend the flavors.
7. Remove from heat and serve immediately.

Fluffy grains of rice, each perfectly coated in a savory soy glaze, cradle tender shrimp for a dish that’s as visually appealing as it is delicious. Consider garnishing with a sprinkle of sesame seeds or a side of pickled ginger for an extra layer of flavor and texture.

Okonomiyaki with Rice Flour

Amidst the bustling streets of Japan, okonomiyaki stands as a beloved savory pancake, a canvas for creativity. Today, we reimagine this classic with rice flour, offering a gluten-free twist that doesn’t compromise on texture or taste.

Ingredients

• Rice flour – 1 cup
• Eggs – 2
• Water – ¾ cup
• Salt – ½ tsp
• Cabbage – 2 cups, shredded
• Green onions – 2, thinly sliced
• Okonomiyaki sauce – 2 tbsp
• Mayonnaise – 1 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. In a large bowl, whisk together rice flour, eggs, water, and salt until smooth.
2. Fold in shredded cabbage and green onions into the batter until evenly distributed.
3. Heat vegetable oil in a non-stick skillet over medium heat (350°F).
4. Pour the batter into the skillet, spreading it into a ½-inch thick circle. Cook for 5 minutes.
5. Flip the okonomiyaki carefully and cook for another 5 minutes, or until golden brown.
6. Transfer to a plate and drizzle with okonomiyaki sauce and mayonnaise.

Just as the edges crisp to a golden perfection, the center remains tender, a delightful contrast. Serve it sliced like a pizza for sharing, or top with a fried egg for an extra layer of richness.

Miso Soup with Rice and Tofu

Miso soup with rice and tofu is a harmonious blend of simplicity and depth, offering a comforting bowl that soothes the soul with its umami-rich broth, tender tofu, and fluffy rice. This dish is a testament to the beauty of Japanese cuisine, where minimal ingredients come together to create something truly extraordinary.

Ingredients

• Water – 4 cups
• Miso paste – 3 tbsp
• Silken tofu – 1 cup, cubed
• Cooked white rice – 2 cups
• Green onions – 2 tbsp, sliced

Instructions

1. In a medium pot, bring 4 cups of water to a gentle simmer over medium heat.
2. Add 3 tbsp of miso paste to the simmering water, whisking continuously until fully dissolved to avoid clumping.
3. Gently add 1 cup of cubed silken tofu to the broth, stirring carefully to prevent breaking the tofu.
4. Let the soup simmer for 5 minutes, allowing the flavors to meld together without boiling to preserve the delicate taste of the miso.
5. Divide 2 cups of cooked white rice between two bowls, then ladle the hot miso soup and tofu over the rice.
6. Garnish each bowl with 1 tbsp of sliced green onions for a fresh, crisp contrast.

Finished with a sprinkle of green onions, this miso soup with rice and tofu presents a delightful contrast of textures, from the silky tofu to the chewy rice, all swimming in a savory, umami-packed broth. For an extra touch of elegance, serve with a side of pickled vegetables to cut through the richness.

Japanese Rice Porridge with Salmon

Kickstart your morning with a bowl of Japanese Rice Porridge with Salmon, a dish that marries the simplicity of comfort food with the refined elegance of Japanese cuisine. This creamy, savory porridge is a testament to the beauty of minimal ingredients transforming into a meal that’s both nourishing and deeply satisfying.

Ingredients

• Short-grain rice – 1 cup
• Water – 4 cups
• Salmon fillet – 1, skin-on
• Salt – ½ tsp
• Soy sauce – 1 tbsp
• Green onions – 2, thinly sliced

Instructions

1. Rinse the short-grain rice under cold water until the water runs clear, to remove excess starch.
2. In a medium pot, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to a simmer, covering the pot with a lid.
3. Simmer the rice for 30 minutes, stirring occasionally to prevent sticking, until the porridge reaches a creamy consistency.
4. While the porridge cooks, season the salmon fillet with salt. Heat a non-stick skillet over medium-high heat and cook the salmon, skin-side down, for 4 minutes. Flip and cook for another 3 minutes, or until just cooked through.
5. Flake the cooked salmon into bite-sized pieces, discarding the skin if desired.
6. Once the porridge is ready, stir in the soy sauce and half of the green onions.
7. Divide the porridge into bowls, topping each with flaked salmon and the remaining green onions.

Yield a bowl of porridge that’s a harmonious blend of creamy rice and tender, flaky salmon, with a hint of umami from the soy sauce. Serve it with a side of pickled vegetables for a contrasting crunch, or a soft-boiled egg for added richness.

Sukiyaki with Rice

Warmth and comfort come together in this classic Japanese dish, where thinly sliced beef and vegetables simmer in a sweet and savory broth, perfectly paired with a bowl of steaming rice. Sukiyaki, a one-pot wonder, is not only a feast for the taste buds but also a delightful experience to prepare, offering a glimpse into the art of Japanese cooking.

Ingredients

• Beef – 1 lb, thinly sliced
• Soy sauce – ½ cup
• Mirin – ¼ cup
• Sugar – 2 tbsp
• Dashi stock – 1 cup
• Napa cabbage – 2 cups, chopped
• Shiitake mushrooms – 4, sliced
• Tofu – 1 cup, cubed
• Green onions – 2, sliced
• Eggs – 4
• Rice – 2 cups, cooked

Instructions

1. In a large skillet over medium heat, combine soy sauce, mirin, sugar, and dashi stock. Stir until the sugar dissolves, about 2 minutes.
2. Add the beef slices to the skillet, ensuring they are submerged in the broth. Cook for 3 minutes, then remove and set aside.
3. Layer the napa cabbage, shiitake mushrooms, tofu, and green onions in the skillet. Simmer for 5 minutes, or until the vegetables are tender.
4. Return the beef to the skillet, arranging it on top of the vegetables. Simmer for an additional 2 minutes to heat through.
5. In a separate bowl, beat the eggs. Dip the cooked beef and vegetables into the beaten eggs before eating, if desired.
6. Serve the sukiyaki hot over cooked rice, ensuring each bowl gets a generous amount of broth.

Perfectly balanced, the sukiyaki boasts a rich umami flavor with a slight sweetness, complemented by the tender textures of beef and vegetables. For an authentic touch, serve it with a side of raw egg for dipping, adding a creamy contrast to the dish.

Japanese Rice Salad with Sesame Dressing

Delightfully refreshing and effortlessly sophisticated, this Japanese Rice Salad with Sesame Dressing is a harmonious blend of textures and flavors, perfect for a light lunch or as a vibrant side dish. Its simplicity belies the depth of taste, making it a standout addition to any meal.

Ingredients

• Cooked short-grain rice – 2 cups
• Rice vinegar – 2 tbsp
• Sesame oil – 1 tbsp
• Soy sauce – 1 tbsp
• Sesame seeds – 1 tbsp
• Cucumber – 1, thinly sliced
• Carrot – 1, julienned

Instructions

1. In a large bowl, combine the cooked short-grain rice with rice vinegar, gently folding to mix without mashing the rice.
2. Add sesame oil and soy sauce to the rice, stirring gently to ensure even distribution of the dressing.
3. Toast sesame seeds in a dry pan over medium heat for 2-3 minutes, until golden and fragrant, then set aside to cool.
4. Thinly slice the cucumber and julienne the carrot, then add both to the rice mixture, tossing lightly to combine.
5. Sprinkle the toasted sesame seeds over the salad, giving it one final gentle toss to incorporate.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Zesty and vibrant, this salad offers a delightful crunch from the fresh vegetables and a nutty richness from the sesame dressing. Serve it in a hollowed-out cucumber bowl for an elegant presentation that’s sure to impress.

Rice Stuffed Bell Peppers Japanese Style

Just when you thought bell peppers couldn’t get any more versatile, along comes this Japanese-inspired rendition that’s as visually stunning as it is delicious. Stuffed with a savory rice mixture and baked to perfection, these peppers are a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• Bell peppers – 4
• Cooked rice – 2 cups
• Soy sauce – 2 tbsp
• Mirin – 1 tbsp
• Sesame oil – 1 tsp
• Green onions – 2, finely chopped
• Garlic – 1 clove, minced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers to perfection.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the rice mixture.
3. In a large bowl, combine the cooked rice, soy sauce, mirin, sesame oil, green onions, and minced garlic, mixing well to ensure the flavors are evenly distributed.
4. Stuff each bell pepper with the rice mixture, packing it gently to fill the cavity without overstuffing.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil to keep them moist during the initial baking phase.
6. Bake covered for 25 minutes, then remove the foil and bake for an additional 10 minutes to allow the peppers to soften and the tops to slightly brown.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Mouthwatering and tender, these Rice Stuffed Bell Peppers Japanese Style offer a delightful contrast of textures, from the soft rice to the slightly crisp pepper. Serve them atop a bed of steamed greens for a colorful and nutritious meal that’s as pleasing to the eye as it is to the palate.

Japanese Rice Cake (Mochi)

Originating from the heart of Japan, mochi is a delightful treat that embodies simplicity and elegance. This chewy, sweet rice cake has been a staple in Japanese celebrations, offering a unique texture and a subtly sweet flavor that captivates the palate.

Ingredients

• Glutinous rice flour – 1 cup
• Sugar – ¼ cup
• Water – ¾ cup
• Cornstarch – ¼ cup (for dusting)

Instructions

1. In a microwave-safe bowl, combine 1 cup of glutinous rice flour and ¼ cup of sugar.
2. Gradually add ¾ cup of water to the mixture, stirring until smooth. Tip: Ensure there are no lumps for a perfectly smooth mochi.
3. Cover the bowl with plastic wrap, leaving a small vent for steam to escape, and microwave on high for 2 minutes.
4. Remove the bowl, stir the mixture, then microwave for another 1 minute. Tip: The mochi should be translucent and sticky when done.
5. Dust a clean surface with ¼ cup of cornstarch and transfer the hot mochi onto it.
6. While the mochi is still warm, knead it gently until it becomes smooth and elastic. Tip: Wearing gloves dusted with cornstarch can prevent sticking.
7. Shape the mochi into small balls or your desired form, dusting with more cornstarch as needed to prevent sticking.

How the mochi delights with its pillowy softness and a gentle sweetness that melts in your mouth. Serve it fresh with a dusting of kinako (roasted soybean flour) or filled with sweet red bean paste for an authentic experience.

Rice with Pickled Plums (Umeboshi)

Delightfully tangy and subtly sweet, Rice with Pickled Plums (Umeboshi) is a traditional Japanese dish that balances simplicity with profound flavor. This dish, featuring the vibrant umeboshi plums, offers a refreshing twist to your usual rice preparations, perfect for those seeking a palate-cleansing side or a light meal.

Ingredients

• White rice – 2 cups
• Umeboshi (pickled plums) – 2
• Water – 2.5 cups

Instructions

1. Rinse the white rice under cold water until the water runs clear, ensuring to remove excess starch for fluffier rice.
2. In a medium saucepan, combine the rinsed rice and water. Let it soak for 30 minutes to allow the grains to absorb water evenly.
3. Bring the saucepan to a boil over high heat, then immediately reduce the heat to low. Cover and simmer for 15 minutes, resisting the urge to peek to keep the steam inside.
4. Remove the saucepan from heat and let it stand, covered, for 10 minutes. This step is crucial for the rice to finish cooking in its own residual heat.
5. While the rice is resting, remove the pits from the umeboshi plums and finely chop the flesh.
6. Fluff the rice with a fork, then gently fold in the chopped umeboshi, distributing it evenly throughout the rice.

Just as the umeboshi plums lend a burst of acidity and color to the dish, this Rice with Pickled Plums offers a delightful contrast of textures—soft, sticky rice punctuated by the chewy, tangy bits of plum. Serve it alongside grilled fish or as part of a bento box for a meal that’s as visually appealing as it is delicious.

Japanese Rice and Egg Stir Fry

Lusciously simple yet profoundly satisfying, Japanese Rice and Egg Stir Fry is a testament to the beauty of minimalism in cooking. This dish, with its golden eggs and perfectly seasoned rice, offers a quick escape to the flavors of Japan from the comfort of your kitchen.

Ingredients

• Cooked white rice – 2 cups
• Eggs – 2
• Soy sauce – 1 tbsp
• Vegetable oil – 1 tbsp
• Green onions – 2 tbsp, chopped

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the cooked white rice to the skillet, spreading it evenly. Let it cook undisturbed for 2 minutes to achieve a slight crispness.
3. Push the rice to one side of the skillet. Crack the eggs into the empty side and scramble them lightly with a spatula, cooking until just set, about 1 minute.
4. Mix the eggs with the rice, stirring gently to combine without breaking the rice grains too much.
5. Drizzle soy sauce evenly over the rice and egg mixture, stirring well to ensure every grain is coated. Cook for another minute to let the flavors meld.
6. Remove from heat and sprinkle with chopped green onions for a fresh, sharp contrast.

Just as the dish comes together with effortless elegance, its flavors are a harmonious blend of savory soy and the richness of eggs, with the green onions adding a burst of color and freshness. Serve it in a bowl with a side of pickled vegetables for an authentic touch, or enjoy it as is for a quick, comforting meal.

Rice with Grilled Mackerel (Saba)

Brimming with simplicity and depth, this Rice with Grilled Mackerel (Saba) is a testament to the beauty of minimal ingredients coming together to create a dish that’s both comforting and sophisticated. The smoky, rich flavors of the mackerel paired with the subtle sweetness of perfectly cooked rice make for a meal that’s as nourishing as it is delightful.

Ingredients

• White rice – 2 cups
• Mackerel fillets – 2
• Salt – 1 tsp
• Olive oil – 1 tbsp

Instructions

1. Rinse the white rice under cold water until the water runs clear, then drain well.
2. In a medium pot, combine the rinsed rice with 2 cups of water and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. While the rice cooks, preheat your grill to medium-high heat (about 400°F) and brush the mackerel fillets with olive oil on both sides.
5. Season the mackerel fillets with salt and place them on the grill. Cook for 4 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork. Tip: For extra flavor, squeeze a bit of lemon over the fillets after grilling.
6. Once the rice is done, remove it from the heat and let it sit, covered, for 5 minutes before fluffing with a fork. Tip: This resting period allows the rice to achieve the perfect texture.
7. Serve the grilled mackerel over the fluffy rice, garnishing with thinly sliced green onions if desired.

The contrast between the tender, flaky mackerel and the soft, sticky rice is nothing short of magical. For an added touch of elegance, serve with a side of pickled vegetables to cut through the richness of the fish.

Japanese Rice Pudding with Red Bean Paste

Delightfully creamy and subtly sweet, Japanese Rice Pudding with Red Bean Paste is a comforting dessert that marries the simplicity of rice with the rich, earthy flavors of red bean. This elegant dish is a testament to the beauty of minimal ingredients transforming into something truly special.

Ingredients

• Short-grain rice – 1 cup
• Water – 2 cups
• Sugar – ¼ cup
• Red bean paste – ½ cup

Instructions

1. Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the water is absorbed.
4. Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam further.
5. Gently fold in the sugar until fully dissolved into the warm rice, creating a slightly sweet base.
6. Divide the rice pudding into serving bowls and top each with a generous dollop of red bean paste.
7. For an extra touch of elegance, lightly torch the surface of the red bean paste with a kitchen torch to caramelize the sugars slightly.

Creamy and comforting, this rice pudding offers a delightful contrast between the soft, sticky rice and the dense, sweet red bean paste. Serve it chilled for a refreshing summer dessert or warm for a cozy winter treat, garnished with a sprinkle of toasted sesame seeds for added texture and flavor.

Conclusion

These 20 Delicious Japanese Recipes with Rice offer a treasure trove of flavors waiting to elevate your home cooking. From comforting classics to exciting new dishes, there’s something for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow foodies to discover. Happy cooking!

Bella Bacinos