Simple Japanese Corn Rice Recipe Is Not Shy On Flavor (4 Ingredients) Japanese Recipes Asian Recipes Grains Side Dishes Budget Recipes Vegetarian Low Sugar Recipes Gluten-free

Japanese corn rice is simply sushi rice that's been seasoned with corn, soy sauce and kombu then served with butter or sesame oil. The corn flavor is intensified by using the corn milk and the cob when cooking the rice. This simple Japanese recipe is a delicious vegetarian lunch or dinner or side dish with your favorite protein.

The shopping list is short for this Japanese rice recipe. Here are the ingredients to grab from your fridge and pantry: sushi rice, corn (read about the health benefits of corn), soy sauce (use tamari for a gluten-free dish) and dried kombu. If desired, you can also grab sesame oil and/or butter for serving. (We highly suggest doing that!)

Pro Tip: Drizzle the rice with Japanese tare sauce for even more flavor.

Kombu is edible kelp widely eaten in East Asia. Kombu is also called to as dasima or haidai. It's easily found on the Asian aisle of your grocery store or at Asian food markets.

Serve this easy Japanese corn rice recipe with chicken, pork or crispy egg rolls for a light dinner.

Cuisine: Japanese
Prep Time: 30 minutes
Cook Time: 30 minutes
Total time: 1 hour
Servings: 6

Ingredients

• 2 cups sushi rice, rinsed well and soaked for 30 minutes 
• 1 corn on the cob
• 2 1/4 cups water
• 1 tablespoon soy sauce (or tamari)
• 1 piece dried kombu
• sesame oil or butter, for serving (optional)

Here's how to make it: 

1. Cut the kernels off the cob into a bowl. Using a knife, scrape the cob to release the corn milk into the bowl. Do not throw away the cob. 
2. Drain the rice and put it into a large saucepot. Add the water, soy sauce and salt, to taste. Stir to combine. 
3. Put the corn, corn cob, corn milk and dried kombu on top of the rice. Press gently to submerge it in the water. Cover the pot, bring to a boil over medium-high heat and cook about 6 minutes. Reduce the heat to low and continue cooking for about 15 more minutes. Remove from the heat and let the rice sit, covered, for about 10 minutes.
4. After 10 minutes, open the pot and remove the cob and kombu (you can throw it away). Fluff the rice. Serve with butter or sesame oil and garnish with chopped green onions or chives, if desired. Store any leftover rice in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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