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Side dish from Japanese cuisine
Ásgeir Hólm
Allergens not fully checked — we don't have allergen data for every ingredient in this recipe.
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Rinsing and soaking your rice is key to achieving the perfect texture. Measure the rice into a bowl, cover with cold water, then use your fingers to massage the grains of rice – the water will become cloudy. Drain and rinse again with fresh water. Repeat five more times until the water stays clear.
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Tip the rinsed rice into a saucepan with 400ml water, or 200ml dashi and 200ml water, bring to the boil, then turn down the heat to a low simmer, cover with a tight-fitting lid with a steam hole and cook for 15 mins. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin. Remove the lid and give it a good stir. Serve with any or all of the optional toppings.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
279
kcal
Calories
5
g
Protein
0.4
g
Fat
61.7
g
Carbs
1.1
g
Fiber
Round out the meal.
