Gohan with Furrikake (Sticky Rice with Kelp topping)

Sticky rice is a staple in Japanese meals. I bought Japanese sushi rice from Whole Foods. Since it is sold in bulk I was able to buy a small quantity of 1 cup. The furrikake is made with kelp leaves with which dashi or stock has been prepared. This used kelp does not have a bitter or overpowering taste but it does smell of the sea.

This recipe serves two people.

Recipe adapted from here
For the Gohan
1 cup Japanese short grain rice (sushi rice)

Recipe adapted from here
For the Furrikake
1 tbsp. sesame seeds
1 sheet kombu (Kelp) that was used to make dashi
1 tsp. soy sauce
1 tsp. sugar

Washing and cooking rice the right way is a big deal when rice is the staple. To wash rice the Japanese way watch this video. I followed it to a T. In fact I now wash every grain and bean the same way.

Put the washed rice in a pan with a little over a cup of water.

Keep aside for an hour. The rice turns an opaque color.

Cover the pan and put it on high heat to bring the water to a boil. Lower the heat and let the rice cook for about 5 minutes. When the water is all gone turn off heat. Using a rice paddle or a wooden spoon turn the rice over in the pan. Cover and steam for another 5 minutes without heat.

The rice is ready. Mix all the ingredients for furrikake in a separate bowl and sprinkle it over the bowl of rice. Serve with Japanese side dishes.