Ingredient

Short-grain rice Recipes

6 recipes with short-grain rice for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

6 recipes

Kimbap with short grain rice, nori and pickled radish — Korea recipe

🇰🇷KoreaMedium

Appetizers and Sandwiches

Kimbap

The Korean seaweed rice roll built for lunchboxes and picnics: short-grain rice seasoned with sesame oil, rolled in a sheet of gim with strips of yellow pickled radish, carrot, spinach, egg, and crab, then sliced into rounds. It looks like sushi, but the sesame-oil rice makes it nutty and savoury, and the fillings are cooked, pickled or crisp fresh vegetables, so the roll packs neatly into a lunchbox.

50 min320 kcal4 serves

Salmon Poke Bowl with salmon, short grain rice and avocado — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Salmon Poke Bowl

Poke is Hawaii's dish of cubed raw fish dressed with soy sauce and sesame oil; the classic there is shoyu poke made from ahi tuna, without rice. This salmon version is a poke bowl, the form popular on the US mainland: sushi-grade salmon marinated briefly with spring onion and served cold over rice with avocado, edamame, cucumber and sesame. Everything comes down to the fish, cut clean and marinated only long enough to stay silky. The salmon marinates in the fridge for 15–20 minutes while the rice cools.

40 min780 kcal2 serves

💪High protein

Salmon Rice Bowl with salmon, short grain rice and Kewpie mayonnaise — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Salmon Rice Bowl

The viral salmon rice bowl: flaked cooked salmon over warm short-grain rice, revived with an ice cube steamed under nori, then dressed with Kewpie mayo, soy, and sriracha and topped with avocado. It started as a way to turn leftover salmon into something better than the original, and it's become a lunch in its own right — savoury, creamy, and ready in minutes.

20 min520 kcal2 serves

💪High protein⚡Quick🌶️Spicy

Kimchi Fried Rice with kimchi, short grain rice and gochujang — Korea recipe

🇰🇷KoreaMedium

Cereal and Pasta Dishes

Kimchi Fried Rice

The definitive Korean way to use up sour kimchi and day-old rice: the kimchi is fried until it caramelises, seasoned with gochujang, tossed with cold rice, and topped with a runny fried egg. It's a five-minute weeknight plate built entirely from fridge and pantry staples, and it lives or dies on how fermented the kimchi is.

20 min480 kcal2 serves

⚡Quick🌶️Spicy🌿Vegetarian

Kuri Gohan (Japanese Chestnut Rice) with chestnuts, glutinous rice and short grain rice — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Kuri Gohan (Japanese Chestnut Rice)

Kuri gohan (栗ご飯) is a Japanese rice dish cooked with fresh chestnuts, made in home kitchens from September through October when kuri come into season. The name is just chestnut plus gohan, cooked rice; a version with more glutinous rice is sometimes called kuri okowa, and the dish is also called kurimeshi (栗飯). Sake and salt do the seasoning instead of soy sauce, and a small share of mochigome mixed into the short-grain rice keeps the grains glossy and slightly chewy, so the chestnut's sweetness stays in front. The chestnuts steam directly on top of the rice and come out soft enough to break with chopsticks, closer in texture to a baked sweet potato than a raw nut. Active time here covers peeling and finishing the rice; the chestnuts need at least 20 minutes soaking before you can peel them and the rice needs another 30 minutes to soak before cooking, so allow about 2 hours 20 minutes start to finish, most of it soaking and waiting. Serves four alongside grilled fish, pickles and a bowl of miso soup.

50 min380 kcal4 serves

🌱Vegan🌾Gluten-free

Kinoko Takikomi Gohan (Japanese Mushroom Rice) with short grain rice, mushrooms and shiitake mushrooms — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Kinoko Takikomi Gohan (Japanese Mushroom Rice)

Kinoko takikomi gohan (きのこの炊き込みご飯), also written kinoko gohan and simply called Japanese mushroom rice, is short-grain rice cooked together with mushrooms and fried tofu in dashi, soy sauce, mirin and sake, so the seasoned broth goes into the grains instead of being poured on top. Takikomi gohan is the general name for rice cooked with other ingredients, and this is the mushroom version, usually made with shimeji, maitake and shiitake. The mushrooms sit on top of the rice and are not stirred in until the pot is done, which keeps the grains evenly tender. Active time covers prep and cooking; add 30 minutes for soaking the rice and 10 minutes of steaming off the heat. It feeds four as a main with miso soup and pickles, and what is left makes good onigiri the next day.

45 min340 kcal4 serves

Ingredients

Goes well with

Other ingredients that appear most often alongside short-grain rice across the archive. Pick one to drill deeper.

salmon avocado nori pickled radish carrot Kewpie mayonnaise gochujang egg glutinous rice sake mushrooms shiitake mushrooms