Enjoy the delightful flavors of Easy Vegan Japanese Rice, a staple in Japanese cuisine that's perfect for any meal! This simple yet satisfying dish features Japanese short-grain rice, infused with aromatic onions and garlic, making it an excellent side or base for your favorite vegan dishes. Whether served alongside stir-fried vegetables or formed into onigiri (Japanese rice balls), this versatile recipe is a great way to elevate your plant-based meals. Plus, it's easy to prepare in a rice cooker or on the stovetop, so you can enjoy the comfort of homemade Japanese rice in no time!
Delicious and vegan recipe for Japanese rice with onion, garlic, and Furikake. This flavorful dish combines the simplicity of rice with the aromatic combination of onion and garlic, topped off with the umami-rich Furikake seasoning. Whether you're a vegan food enthusiast or simply looking to try something new, this recipe is sure to satisfy your taste buds and leave you wanting more.
Other Japanese Recipes you should try! EASY VEGAN JAPANESE CURRY WITH FONIO RECIPE, ROASTED EGGPLANT WITH SESAME COCONUT MISO SAUCE, VEGAN MUSUBI, EASY VEGAN ANGEL HAIR TOFU MUSHROOM RAMEN. Enjoy exploring and try something new!
Why You'll Love This:
Quick and Easy:
This recipe requires minimal preparation and cooking time, making it perfect for busy weeknights or when you're short on time.
Bursting with Flavor:
The combination of onion, garlic, and Furikake adds a depth of flavor that elevates plain rice to a whole new level.
Versatile:
This dish can be enjoyed as a standalone meal or paired with your favorite vegan protein or vegetable dishes.
Budget-Friendly:
With simple and affordable ingredients, this recipe won't break the bank while still delivering a delicious and satisfying meal.
Ingredients:
Japanese short-grain rice: Sticky and slightly sweet, perfect for absorbing flavors and creating a satisfying texture.
Onion, finely chopped: Adds a mild sweetness and depth to the dish.
Garlic, minced: Brings a rich, savory aroma and flavor.
Vegetable oil: For sautéing, giving the rice a light, toasted taste.
Soy sauce (or tamari for a gluten-free option): Adds a salty umami flavor that complements the rice.
Furikake seasoning: A Japanese blend of seaweed, sesame seeds, and other savory flavors for extra depth.
Optional: green onions, sliced, for garnish: A fresh, vibrant finish with a mild onion taste.
Steps:
Rinse the Rice: In a bowl, rinse the Japanese short-grain rice under cold water until the water runs clear. This removes excess starch and helps achieve that perfect sticky texture.
Soak the Rice: Soak the rinsed rice in a bowl of cold water for about 30 minutes to 1 hour. Drain the rice and set it aside.
Sauté Aromatics: In a large saucepan or rice cooker, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.
Cook the Rice: Add the soaked rice to the saucepan with the sautéed onion and garlic. Stir to combine. Pour in 1 ½ cups of water (or according to the rice cooker instructions). Bring to a boil, then reduce to low heat, cover, and let it simmer for about 15-20 minutes until the rice is tender and the water is absorbed.
Season the Rice: Once cooked, remove the rice from heat and let it sit, covered, for an additional 10 minutes. Then, fluff the rice with a rice paddle or fork. Stir in the soy sauce (or tamari) and Furikake seasoning until evenly distributed.
Serve: Garnish the rice with sliced green onions if desired. Enjoy it warm as a side dish or use it to make delicious onigiri!
Variations:
Add Veggies: Mix in cooked vegetables like peas, carrots, or bell peppers for a colorful rice dish.
Flavor Boost: For added flavor, use kombu dashi (seaweed stock) instead of water when cooking the rice.
Onigiri: Shape the rice into triangle shapes or use an onigiri mold to make traditional Japanese rice balls filled with your choice of fillings.
Substitutions
- Rice: You can substitute Japanese short-grain rice with brown rice for a healthier option, but adjust the cooking time and water ratio accordingly.
- Soy Sauce: For a lower-sodium version, use low-sodium soy sauce or coconut aminos.
- Oil: Use sesame oil for a nuttier flavor.
FAQ
Q: Can I use a rice cooker for this recipe?
A: Absolutely! This recipe works perfectly in a rice cooker. Just follow the manufacturer's instructions for water-to-rice ratios and cooking times.
Q: How can I store leftover rice?
A: Store any leftover rice in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a little water to prevent it from drying out.
Top Tip
To achieve the best results, let the rice rest covered after cooking. This helps it become fluffy and sticky, ideal for forming Japanese rice balls or enjoying as a side dish.
Hint
When making onigiri, consider wrapping your rice balls in a nori sheet and filling them with different fillings such as pickled vegetables or avocado for a delicious and portable meal!
Japanese Rice
Ingredients
- onion
- garlic
- sesame oil
- Furikake
- seasonings
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear. Drain well.
- In a medium-sized saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the rinsed rice to the saucepan and stir well to coat the grains with the onion and garlic mixture.
- Add 1 ½ cups of water to the saucepan and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
- Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
- Fluff the rice with a fork and drizzle the soy sauce over the rice. Mix well to evenly distribute the soy sauce.
- Sprinkle the Furikake seasoning over the rice and gently toss to combine.
- Serve the Japanese rice with onion, garlic, and Furikake in bowls, garnished with sliced green onions if desired.
