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Rice Dishes

Appetizers, Dinner, Japanese, Lactose Free, Recipes, Rice Dishes, Side Dishes, Summertime Meal, Tofu, Vegan, Vegetarian

Inari Sushi

January 21, 2025

Inari sushi is a local island favorite, known in Hawaii as cone sushi. These compact tofu pouches are filled with seasoned rice and are perfect for sharing with family and friends. The combination of savory, sweet and tender tofu pouches (inari age) along with a tasty vinegared rice makes a delightful snack or side dish for any occasion.

This simple style of sushi is uncomplicated making it especially easy to put together with just a few ingredients. Refrigerated inari sushi holds up quite well if you happen to have any leftovers and can be consumed the following day or two.

Blanched and lightly seasoned carrots add color and texture to the rice. You may also add toasted sesame seeds which will give the sushi an aromatic aroma and nutty flavor.

I used seasoned inari age that I purchased at Nijiya market on Oahu. Most markets in Hawaii sell them. If you live elsewhere, check your local Asian markets (refrigerated section). These little tofu pouches can also be frozen which makes it very handy when inari sushi cravings pop up unexpectedly.

Gently but firmly stuff the tofu pouches with rice, filling them near to the top leaving space to fold the pouches and enclose the rice.

You may also choose to add various toppings leaving the pockets open to show off the tasty fillings.

Inari Sushi
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Inari Sushi

Recipe by Kiyo

12-16

pieces

Easy, delicious homemade sushi!

Ingredients

  • 2 rice cooker cups Japanese short grain white rice

  • 1/3 cup unseasoned rice vinegar

  • 1/3 cup granulated sugar

  • 1 1/2 teaspoons fine sea salt

  • 1 package prepared inari age pouches (12-16)

  • 3 tablespoons finely chopped blanched carrots (optional)

  • 1 – 2 teaspoons roasted white sesame seeds

Directions

  • Cook rice according to rice cooker instructions, preferably the sushi rice setting if available.
  • Meanwhile, combine rice vinegar, sugar and salt in a measuring cup. Give it a quick stir, then microwave for 20 seconds. Remove and stir until the sugar and salt dissolve and the mixture turns clear, about 1 minute or so. Set aside.
  • If using carrots, julienne 1 1/2 ounces of carrots. Bring 1 cup water, 2 teaspoons sugar, a dash of lite soy sauce and 1/2 teaspoon salt to a boil in a small pot. Add carrots and blanch for 1 minute. Drain and chop carrots into small pieces.
  • Transfer hot cooked rice to a wide shallow bowl (helps the rice cool quickly) rubbed with a bit of water (rice will be less likely to stick to the bowl). Gently break up any large clumps of rice. Add carrots and sesame seeds if using. Drizzle half of the sushi vinegar mixture over the hot rice and using slicing motions fold the rice, flipping the rice between each stroke to incorporate the vinegar mixture. Continue with the remainder of the vinegar mixture. Fan the rice as you mix in the vinegar mixture. If you have a very small table fan place it on the counter and aim it towards the rice bowl or use a hairdryer on the cool/fan setting. This helps the liquid to evaporate quickly and also gives the rice a beautiful sheen. The goal is to coat each grain of rice without mashing the rice. Cover the warm rice with a damp kitchen towel. Use rice within 1 1/2 hours.
  • Gently pat extra moisture off of inari age pouches (I use double layers of paper towels). You may dip your fingers in water or wear disposable gloves to keep rice from sticking to your hands while stuffing the pouches. Gently push rice into tofu pouches starting at the bottom (be sure to push gently into the corners) leaving space at the top to fold over the rice. You may also pre-form ovals of rice to place in the pouches. The rice should be securely tucked into the pouches (not too loosely) so that it holds together when eating. Transfer stuffed pouches to an airtight container and store in the refrigerator until ready to serve.

Notes

  • Leftover inari sushi can be wrapped in plastic wrap and placed in a zip top bag or plastic container. Store in the refrigerator and consume the following day.
Dinner, Lactose Free, Mexican, Recipes, Rice Dishes, Side Dishes

Rice with Poblanos & Corn

November 25, 2024

This beautiful rice dish, fragrant from roasted poblanos and sweet corn kernels, is a flavorful side dish to accompany your favorite Mexican meals. The poblanos give the rice a rich smoky flavor and fresh corn kernels add a sweet and satisfying texture.

The hint of allspice in the rice adds a warm depth of flavor that makes this rice unlike other rice dishes I often make.

Long grain or jasmine rice works well for this dish. I love the scent of jasmine rice as it cooks, filling the kitchen with its light floral scent.

A toaster oven is the way to go when roasting the poblanos. If you don’t own one, you can easily roast them in your oven or on a grill. You want them to get nicely charred so that smoky flavor shines through in the rice.

I love how the poblanos rise to the top as the rice cooks. It’s one of the most beautiful rice dishes to serve as part of your Mexican inspired meal.

I serve this delicious rice with all types of Mexican food including, but not limited to, enchiladas. It also makes a tasty snack on its own.

Rice with Poblanos & Corn
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Rice with Poblanos & Corn

Recipe by Kiyo
Servings

6-8

servings

Adapted from Nopalito cookbook

Ingredients

  • 1 1/2 tablespoons vegetable or canola oil

  • 2 cups jasmine or long grain white rice

  • 1 tablespoon Earth Balance Buttery Sticks or regular butter

  • 2/3 cup finely chopped white onion

  • 1 1/4 cups fresh corn kernels (from about 2 small ears of corn) or 3/4 cup canned or frozen corn well drained

  • 1 1/4 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon fine sea salt

  • 1/4 scant teaspoon ground allspice (optional but recommended)

  • 3 cups chicken broth (for vegetarian version, Better Than Bouillon No Chicken Base or other vegetarian broth of choice)

  • 3 medium poblano chiles (1/2 pound), roasted, peeled, seeded stemmed and sliced into 1 x 1/4-inch strips (see notes below)

Directions

  • Heat the oil in a large saucepan (one that has a lid, such as a Dutch oven) over medium to medium- high heat until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, about 2-3 minutes, adjusting the heat as needed.
  • Clear a space in the center of the pan and add the butter, onion and corn. Stir together with the rice and cook over medium heat until the onion begins to soften, about 2-3 minutes. Add the salt and allspice, stirring well. Stir in the broth. Bring to a boil, add the poblanos, stir and bring back to a boil. Turn the heat down to low, cover the pot and set a timer for 20 minutes. Do not open the pot while the rice is cooking.
  • Turn off the heat and let rice sit covered for 15 minutes before fluffing and serving. (The lid will have quite a bit of condensation on it. When uncovering the rice, quickly flip the lid over so the water does not drip into the rice).

Notes

  • To roast the chiles, wash, pat dry and place on a foil lined baking sheet. Broil in a toaster oven (4 inches from broiler element) or regular oven (6 inches from broiler element) for 15+ minutes, turning frequently with tongs to allow charring on all sides. Place the roasted peppers in a bowl covered with plastic wrap or a zip top bag and allow the peppers to sweat for 15 minutes to soften the skin before peeling.
  • I found that using 1 1/2 cups frozen or canned corn (in place of fresh) added too much moisture to the rice so I decreased the amount to 3/4 cup. Leftover rice can be frozen for a few months.
Breakfast, Dinner, Eggs, Lactose Free, Recipes, Rice Dishes

Chili Crisp Fried Eggs

September 30, 2024

Fried eggs with lacy chili crisp edges and soft yolks is my new favorite dish. Chili crisp adds plenty of flavor and a delightful spicy note. The eggs are perfect served over a scoop of fluffy Japanese rice. This is a meal I could eat for breakfast, lunch, or dinner.

This is a simple and delicious meal you can put together in a jiffy. I’ll sometimes make extra rice and freeze the leftovers in small containers to use later. A quick zap in the microwave and the rice is ready to eat. Furikake is optional but recommended. Its delicious toasted sesame and nori flavor are a welcome complement to the rice. Use your favorite brand of chili crisp for this dish. Zindrew’s O.G. Batch has the perfect level of heat for me. Spicy but not overly so. The crunchy bits of garlic are sublime with fried eggs.

Sunny side up eggs are the way to go here. The contrast of the bright yellow yolks and vibrant red chili crisp pop with color and flavor.

It’s up to you whether you use a spoon or fork. Just make sure to sop up all of the egg and chili crisp with the rice. It’s so good that nothing will be left behind.

Chili Crisp Fried Eggs
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Chili Crisp Fried Eggs

Recipe by Kiyo
Servings

1

serving

Ingredients

  • 1 scant tablespoon chili crisp

  • 1 teaspoon vegetable or canola oil

  • 2 large eggs

  • Kosher salt

  • Freshly ground black pepper

  • 1 green onion, thinly sliced

  • For serving: warm rice, soy sauce, furikake

Directions

  • Heat chili crisp and vegetable or canola oil in a medium nonstick frying pan over low to medium-low heat until shimmering.
  • Swirl the pan to spread the chili crunch and oil mixture throughout the pan. Gently crack 2 large eggs over the chili crisp. Cover the pan and cook for 1 minute and 30 seconds. Uncover the pan and continue to cook until the whites are completely set and the yolks are still runny, about 1 minute and 30 seconds (adjusting heat as needed so the chili crisp does not burn). The edges of the eggs should be crispy.
  • Place warm rice in a wide shallow bowl and sprinkle with furikake and soy sauce if using. Top with the sunny side up eggs. Drizzle any oil left in the pan over the eggs (optional). Season eggs with kosher salt, pepper and green onions.
Dinner, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Saffron Rice

September 20, 2024

A little pinch of saffron is all it takes to make this gorgeous golden rice. It’s a terrific accompaniment to fish and chicken. Its striking color and fragrant flavor make this one of the most beautiful rice side dishes you can serve to dinner guests.

Describing the flavor of saffron can be tricky. The fiery crimson threads that come from the Crocus Sativus flower are most often described as having a slightly earthy and grassy flavor as well as being subtly sweet and floral. One thing I am certain about is that it lends itself beautifully to any dish it’s used in. It adds a depth of flavor that is unique.

If you don’t have saffron in your pantry, you can order it online or head to Costco and purchase their Spanish saffron. The tiny jar will last a very long time since you only need a pinch here and there.

Basmati rice is rinsed, soaked for 20 minutes and drained well prior to cooking it.

Finely diced onion is sautéed in butter for a few minutes before the rice is added.

Chicken broth, salt and crumbled saffron threads are stirred into the rice before putting the lid on. Cooking time is just 20 minutes. Let the rice sit undisturbed with the lid on for another 15 minutes or so before fluffing the rice with a fork.

Saffron rice is well suited to accompany many different cuisines. One of my favorite ways to serve saffron rice is with fish, lemon and capers or macadamia nut crusted fish with cilantro pesto sauce. A roasted chicken served with saffron rice would be divine. For a vegetarian version serve the rice with curry, grilled vegetable platter, baked tofu or a hearty salad with chickpeas.

Saffron Rice
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Saffron Rice

Recipe by Kiyo
Servings

6

servings

Ingredients

  • 2 cups basmati rice

  • 2 tablespoons Earth Balance Buttery Sticks (lactose free, vegan) or your favorite butter

  • 1/4 cup + 2 tablespoons finely diced white onion

  • 3 cups chicken broth (for vegetarian version use vegetable broth or water)

  • 1 teaspoon fine sea salt

  • few big pinches saffron threads, crumbled finely between your fingers

Directions

  • Place rice in a sieve and wash several times to remove excess starch. Drain well making sure there is no residual water from rinsing (I tap my sieve on the bottom to help drain the water then place the sieve on a clean kitchen towel to help absorb any remaining water).
  • Meanwhile, in a medium pot with a lid, preferably one that has a wide bottom such as a Dutch oven, melt butter over medium heat. Add onions and sauté for a few minutes just until the onions are slightly soft. Add drained rice and stir to coat the rice with the onions and butter. Add chicken broth (vegetarian version substitute with vegetable broth or water), salt, and a few pinches of saffron (rub the saffron threads between your fingers to crumble into very small pieces). Turn heat up to high and bring to a boil. Immediately lower heat to low setting, cover pot and set timer for 20 minutes.
  • Once the 20 minutes cooking time has passed, turn off heat and let rice rest undisturbed (do not uncover pot) for 15 minutes. There will be quite a bit of condensation on the inside of the lid. Quickly flip the lid over when removing it from the pot to avoid liquid dripping into the rice. Fluff rice with a fork and serve.

Notes

  • Rice freezes well for a few months.
Dinner, Dressing, Japanese, Lactose Free, Recipes, Rice Dishes, Salad, Vegan, Vegetarian, Veggies

Sushi Salad

July 23, 2024

Rice is without a doubt my favorite food (followed by eggs). It’s easy to prepare, versatile, and such a beautiful grain to show off in a salad such as this one. Short grain brown rice works well for this salad. Its hearty texture stands up nicely to the other components and dressing. If brown rice is not your thing, substitute short or medium grain white rice.

The assortment of green ingredients above contributes to this stunning rice bowl. Feel free to switch up with whatever you may have available in your refrigerator. Chopped red cabbage, sautéed carrots, peas, corn, steamed broccoli or roasted veggies would all be tasty additions.

Light miso paste has a slightly sweet and delicate flavor which makes it ideal for dressings.

With slightly earthy notes and a subtle nutty flavor, short grain brown rice is the perfect foil for velvety avocados, crispy cucumbers, edamame, spinach and the umami rich miso dressing.

Serving soy sauce eggs with the salad is a must for me. It brings the entire dish together and makes for a hearty lunch. The various textures and shades of green turn these humble ingredients into a striking and delicious meal. Oishii!

Sushi Salad
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Sushi Salad

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Hetty McKinnon

Ingredients

  • Miso Dressing

  • 2 1/2 tablespoons light miso paste

  • 1 tablespoon toasted sesame oil (Kadoya recommended)

  • 1 1/2 tablespoons mirin

  • 1 1/2 teaspoons sugar

  • 2 teaspoons roasted sesame seeds (white, black, or both)

  • Rice Salad

  • 4 cups cooked short grain brown rice, room temperature (or substitute with short or medium grain white rice)

  • 1 cup boiled edamame beans, cooled

  • 2 small Japanese cucumbers sliced into thin half moons

  • 2 small avocados, diced into large pieces

  • 2 handfuls baby spinach leaves

  • Kizami (shredded) nori for topping (or a toasted nori sheet cut into thin strips)

  • Kosher salt

  • Freshly ground black pepper

  • 4 soy sauce eggs for serving (optional but recommended)

Directions

  • Whisk together the miso paste, sesame oil, mirin, sugar, and 2-3 tablespoons of water until well combined. Stir in sesame seeds. Set aside or refrigerate until ready to serve if making in advance.
  • In a large bowl, combine the cooled rice, edamame, cucumber, avocado, and baby spinach and toss together gently. Transfer salad to 4 bowls, drizzle over some of the miso dressing. Place halved soy sauce eggs in each bowl and season eggs with salt and black pepper. Sprinkle nori strips over the top just before serving. Serve with extra dressing on the side.

Notes

  • Miso dressing can be made up to 5 days in advance of serving
Dinner, Dressing, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Refreshing Rice Noodle Salad

May 10, 2024

This refreshing, crunchy, rice noodle salad covers all the bases. It’s the perfect meal for those warm days when cooking over a hot stove is out of the question. A tangle of rice noodles and crispy vegetables makes a delightful summer salad.

A mandoline comes in handy for cutting the cucumber and carrot into thin strips. Not to worry if you don’t have one. A good chef’s knife can do exactly the same task.

The dressing is zesty from the fresh lime juice with a hint of sweetness and punch from the Fresno pepper and lemongrass. It’s perfect for springy rice noodles and crispy vegetables showered with lots of fresh herbs.

I serve the salad with sesame tofu. It is one of my favorite summertime meals and because both the salad and tofu can be prepared in advance, it’s a breeze to make for a crowd.

Refreshing Rice Noodle Salad
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Refreshing Rice Noodle Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • Salad

  • 7 ounces rice noodles (such as Eden Bifun)

  • 1 large Japanese cucumber with soft core and seeds removed, cut into thin strips (use a mandoline if you have one)

  • 1 medium carrot, julienned

  • 2 cups Napa cabbage, thinly sliced

  • 1/3 cup + 2 tablespoons fresh mint leaves

  • 1/3 cup + 2 tablespoons cilantro leaves

  • 1/3 cup salted roasted peanuts, chopped

  • Fresno pepper rings for serving

  • Lime wedges for serving

  • Dressing

  • 1/4 cup unseasoned rice vinegar

  • 1/2 cup fresh squeezed lime juice

  • 4 teaspoons soy sauce

  • 2 tablespoons + 1 teaspoon granulated sugar

  • 1/2 teaspoon garlic, finely grated

  • 4 teaspoons lemongrass, finely minced

  • 2 teaspoons Fresno pepper, finely minced (cut the rest of the pepper into thin slices to garnish noodles)

Directions

  • Soften rice noodles according to package directions. Drain well and place in a low-sided serving bowl. Cover and chill.
  • Stir all of the dressing ingredients together in a small bowl until sugar has dissolved. Dressing can be made a day in advance and stored in the refrigerator.
  • Toss cabbage, carrot and cucumber strips and 1/3 cup each of torn herbs together. Place vegetables on chilled rice noodles. Drizzle some of the dressing over the noodles and vegetables and mix together gently with two forks or tongs, just enough to coat the noodles. Sprinkle peanuts over the top of the salad along with reserved 2 tablespoons each of torn mint and cilantro. Place lime wedges and Fresno pepper slices around the rim of the dish. Serve with extra dressing on the side.
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