Saucy Japanese greens with sticky sesame rice

Saucy Japanese greens with sticky sesame rice

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(3 ratings)

Prep: 20 mins Cook: 20 mins


Serves 2
Serve long-stemmed broccoli and Asian pak choi with sesame sushi rice and a miso ginger dressing

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal552
  • fat14g
  • saturates2g
  • carbs91g
  • sugars32g
  • fibre7g
  • protein14g
  • salt2.1g
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  • 1 tbsp caster sugar
  • 140g sushi rice
  • 1 tbsp sesame seed, toasted
  • 1 tsp sesame oil
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 250g long-stemmed broccoli, such as Tenderstem or purple sprouting



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 90g pack baby pak choi, each halved lengthways
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 6 spring onion, halved lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the sauce

  • 2 tbsp brown miso paste
  • 1 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 1 tbsp soft brown sugar
  • 2 tsp finely grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 red chilli, deseeded and diced


  1. Stir together all the sauce ingredients with 1 tbsp water. Set aside.

  2. Bring a large pan of water to the boil with the caster sugar and ½ tsp salt. Add the rice and boil for 15 mins (or following pack instructions) until just cooked. Drain well and return to the pan. Sprinkle over the sesame seeds and sesame oil, then cover and set aside to keep warm.

  3. Heat the sunflower oil in a wok until very hot, then toss in the broccoli and stir-fry for 2-3 mins until almost tender, adding splashes of water occasionally to create steam. Add the pak choi and spring onions, and stir-fry for 30 secs, then stir in the sauce and cook for a further 1-2 mins, stirring constantly.

  4. Spread the rice over 2 plates, divide over the stir-fry and serve straight away.

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Comments (2)

mariacheftrainer's picture

Made this tonight and apart from leaving out the sugar in the sauce as OH and I both prefer sour to sweet we both loved it. I served this with salmon fillets lightly marinaded in light soy and mirin. The sauce was deliciously savoury and went so well with the vegetables. There was a perfect amount to moisten the rice . This will be my new quick meal to cook when tired as only took 20 mins start to finish.

cecily pigeon's picture

The stir fried broccoli is yum and goes perfectly with sushi rice. I decided not to add all the sauce to the broccoli as there seemed like rather a lot and my instincts were right -- so I recommend stirring in half and then adding more if required. I made sushi rice my own way, using a rice cooker and then adding a sugar/vinegar/salt dressing. So I can't vouch for that part of the recipe. Anyway delicious, healthy and very easy.

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