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Japanese gohan rice

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  • Sushi Rice - 300g
  • Mirin - 1 tbs
  • Pickle Juice - Garnish
  • Spring Onions - Garnish

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  • STEP 1 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.
  • STEP 2 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.

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