Asian, Cooking, Diet, Food, Healthy, Recipe Test, RECIPES, Vegan, Vegetables, Vegetarian
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Easy Vegan Japanese Rice Bowl

IMG_20150502_202057 Here are some super easy tricks to make this dish really fast. When I talk to my grandmother, typically no matter what, our conversation moves to a discussion of food. These are her tips and recipe: Make multiple cups of rice in a rice maker. When rice is done, spoon rice into sandwich bags and freeze. I typically put about one and a half cups of rice in each bag. When you are ready to eat your rice, take it out of the freezer, open the bag and place it in the microwave for about one minute and 30 seconds to two minutes (time may vary). It tastes just a fresh as it does right out of the rice cooker. Ingredients

  • 1 1/2 cups cooked Japanese white rice (Nishiki brand)
  • Cucumber (peeled and sliced into coins)
  • 1/8 cup Rice vinegar (Marukan brand)- amount depends on the amount of cucumber
  • 1/8 cup Soy sauce (Kikkoman Low Sodium) or Tamari- amount depends on the amount of cucumber
  • Nori or rice seasoning (Nori Komi Furikake)- Optional for Topping


  1. Peel and cut cucumber into slices.
  2. Using a clean cloth or paper towel, squeeze the water out of the cucumber slices.
  3. Put cucumbers in a bowl and pour rice vinegar and soy sauce on top, stir around to make sure all slices are covered.
  4. Heat pre-made rice bags.
  5. Place hot rice in a bowl, pour a little soy sauce on top, add a few cucumbers, and top with rice seasoning or crushed nori. If you get sheets of nori, you could also tear the nori and wrap up a little rice and cucumber and dip into soy sauce.

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