A bowl of Japanese rice/gohan

Japanese rice/gohan

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4

No Japanese meal is complete without gohan – fluffy, slightly sticky rice. Top this versatile food with pickles, spring onions, nori or katsuobushi flakes

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal259
  • fat1g
  • saturates0g
  • carbs58g
  • sugars2g
  • fibre0g
  • protein5g
  • salt0.3g


  • 300g sushi rice
  • 200ml dashi (optional)
  • 1 tbsp mirin
  • pickles, nori, katsuobushi flakes (see tip below), sliced spring onions, to serve (optional)


  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.