Captain Rico Live from the bay

Japanese gohan rice

Properly rinsed and steamed Japanese short-grain rice seasoned with mirin and a splash of pickle brine, finished with fresh spring onions. Fluffy, glossy, and lightly tangy — the foundation of any Japanese meal.

Japanese gohan rice

Adapted from TheMealDB

TheMealDB Sourced — pending WFPB review. Recipe data and image via TheMealDB. WFPB analysis and substitutions by Captain Rico are still in progress; the recipe below is the source's original. View the original at TheMealDB.

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Prep: 2 min Cook: 30 min Servings: 15

Ingredients

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  • 10½ oz Sushi Rice
  • 1 Tbsp Mirin
  • Garnish Pickle Juice
  • Garnish Spring Onions

Method

  1. Rinsing and soaking your rice is key to achieving the perfect texture.
  2. 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.
  3. Drain and rinse again with fresh water.
  4. Repeat five more times until the water stays clear.
  5. Tip the rinsed rice into a saucepan with 1 3/4 cups water, or 6 3/4 fl oz dashi and 6 3/4 fl oz 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.
  6. Remove from the heat and leave to sit for another 15 mins, then stir through the mirin.
  7. Remove the lid and give it a good stir.
  8. Serve, garnished with spring onions and a splash of pickle juice.

Nutrition per serving (estimated)

  • 72 cal
  • 1.3g protein
  • 0.1g fat
  • 16.1g carbs
  • 0.2g fiber
  • 0g sugar
  • 1mg sodium
About the ingredients
Sushi Rice Oryza sativa
Short-grain polished (white) Japonica rice prized for its sticky texture in sushi. Milling removes bran and germ, making it a refined grain (matrix-reduced). Noncanonical as a refined white rice; whole-grain brown short-grain rice would be canonical.
Mirin Oryza sativa
Mirin is a sweet Japanese rice wine used as a cooking seasoning, made by fermenting glutinous rice with koji and added/derived alcohol, yielding high sugar content. It is an alcoholic, sweetened liquid with the rice matrix gone. Noncanonical for WFPB on both alcohol and refined-sugar grounds. ('T.' = tablespoon.)
Pickle Juice Cucumis sativus
Cucumber preserved by lacto-fermentation or vinegar brine. Whole vegetable (fruit of the gourd), form/state change only—matrix intact. Low calorie, modest vitamin K, gut-friendly if fermented. Brine adds salt but cucumber itself is WFPB-canonical.
Spring Onions Allium fistulosum
Young onion harvested before bulb forms; the whole white base and green tops eaten fresh. Aromatic allium, raw or cooked. Low-calorie, vitamin K, vitamin C, folate. Whole fresh vegetable — canonical WFPB.