What to Eat with White Rice: 21 Tasty Recipes (2024)

Teriyaki Chicken Rice Bowl (Donburi)

Teriyaki Chicken Bowlfeatures tender teriyaki chicken thighs over steamed Japanese white rice. This restaurant quality donburi takes just a half hour to make and only requires a handful of ingredients.

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Baked Furikake Salmon with Kewpie Mayo

Baked Furikake Salmonis a flavorful, tender salmon recipe made with Kewpie mayo, soy sauce, garlic powder, and furikake. This umami-packed salmon dish takes less than 15 minutes to make with minimal cleanup. Serve it with Japanese rice and a vegetable for a well-rounded weeknight meal.

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Breakfast Fried Rice with Spam, Bacon, and Eggs

Breakfast Fried Ricefeatures hearty fried rice, vegetables, yolky eggs, and crispy bacon and SPAM. The crispy meat cubes and rich egg yolk add so much flavor and depth to the dish. This fried rice is the perfect way to enjoy leftover white rice!

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Teriyaki Spam Musubi

Teriyaki Spam Musubi is aHawaii local favoritefilled with fried teriyaki Spam, short-grain white rice, and furikake wrapped in nori. It's the perfect low-effort snack or lunch for a beach day, game day, potluck, or picnic.

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Bavette Steak (Broiled Garlic Flank Steak)

Bavette Steak is ajuicycut of beef that broils perfectlymedium rarein just a few minutes.All you need to do is stuff the steak with garlic cloves, season, broil, and slice! Serve it with rice and your favorite sides for a delicious dinner!

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Crunchy Spicy California Roll

Crunchy Spicy California Rollis a crispy upgrade from a standard California Roll. It featuresimitation crabtossed inspicy mayo,cucumber, andavocadorolled in seasonedriceandnori, with acrispy golden panko crust.

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Chicken Katsu (Japanese Chicken Cutlet)

Chicken Katsu is a crispy, golden brown chicken cutlet that makes a great lunch or a weeknight dinner. The combination of chicken katsu, Japanese white rice, and tonkatsu sauce is classically delicious. Make it with curry for extra hearty flavor.

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Soft Boiled Jammy Eggs

Soft Boiled Jammy Eggsfeature a soft yolk with a spreadable jammy texture. Boil the eggs for just 5 minutes to make them extra yolky and perfect for spreading over white rice.

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Teriyaki Salmon Rice Bowl (Donburi)

Teriyaki Salmon Donburiis a delicious Japanese rice bowl topped with tender salmon dressed in a homemade teriyaki sauce. It comes together in 40 minutes with just a handful of ingredients, a perfect low-effort weeknight dinner!

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Unagi Sushi (Eel Hand Roll)

Unagi Hand Rollfeatures Japanese eel cooked in a rich umami sauce, then rolled in seasonedsushirice and nori. This simple hand roll comes together in less than 10 minutes and is perfect for beginner sushi makers.

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Buttery Fish with Crispy Skin

Buttery Fish with Crispy Skintakes just 15 minutes to make and pairs perfectly with white rice. This recipe utilizes an easy pan-searing method that results in restaurant-qualitysucculent fishwith perfectlycrisp golden skin.

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Bacon and Egg Breakfast Rice Bowl

Bacon and Egg Breakfast Bowlis a savory brunch dish featuring yolky soft boiled eggs, crispy oven-baked bacon, Japanese sticky rice, and furikake. It's a hearty, tasty breakfast that can be scaled to feed a whole family.

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Ikura Donburi

Ikura Donburiis a deliciously decadent rice bowl featuring marinated ikura (salmon roe) and fragrant shiso on a bed of Japanese white rice. Serve it with wasabi for extra spice and top it with crunchy nori for extra flavor!

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Furikake and Lemon Shish*to Peppers

Furikake and Lemon Shish*to Peppersare spicy, sweet, and a nice kick to your dinner. The garlic adds a tasty aroma, the furikake adds an umami flavor, and the lemon brightens the dish. The best part is that these uniquely flavored peppers only take 15 minutes and can be made while you cook the rice.

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Scrambled Eggs with Cheese, Tomatoes, and Arugula

Scrambled Eggs with Cheese, Tomatoes, and Arugulais the perfect scrambled eggs recipe for a lazy weekend brunch. It features fluffy scrambled eggs, creamy burrata,blistered cherry tomatoes, and peppery arugula topped with balsamic glaze. This restaurant-worthy brunch also pairs fantastically with rice.

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Dutch Oven Whole Chicken with Meyer Lemon

Dutch Oven Whole Chicken with Meyer Lemonis a show-stopping roasted chicken and the perfect centerpiece for a weeknight meal or family gathering. The chicken is cooked in one pot and has crispy skin, juicy meat, and a bright herby flavor. Enjoy the chicken with mild white rice to balance the rich flavors of the chicken.

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Spicy Ahi Poke (Spicy Tuna Bowl)

Spicy Ahi Pokeis a light and refreshing recipe made with chunks of fresh sashimi grade ahi tuna and a spicy Kewpie mayo sauce. Serve it on a bed of cooled Japanese rice and garnish with furikake and scallions for a light and flavorful meal.

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Thick and Healthy Turkey Chili

is a hearty chili made with lean turkey, red kidney beans, corn, and bell pepper. This heart-healthy dinner can be made on a weeknight in under 45 minutes and is surprisingly delicious over steamed white rice.

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Spam, Eggs, and Rice

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Broiled Salmon Collars

Broiled Salmon Collars, also known assakekama, is a succulent, tender fish dish served at many Japanese restaurants. With our recipe, you can make this restaurant quality dish at home in less than 20 minutes. Enjoy it with a delicious veggie and rice for a complete and nutritious meal.

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Unagi Don (Unadon)

Unagi Donis an umami-packed rice bowl featuring broiled Japanese eel dressed in unagi sauce. Serve over steamed rice and top with nori, sesame seeds, and scallions. Make this delicious donburi for a quick dinner with homemade or store-boughtunagi sauce.

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5 from 2 votes

• ▢ 3 cup short grain Japanese rice or calrose rice
• ▢ 4 cup filtered water
• ▢ 3 tablespoon soy sauce
• ▢ 1 tablespoon sake
• ▢ 4 tablespoon mirin
• ▢ 2 teaspoon brown sugar
• ▢ 1 small ginger knob
• ▢ 4 boneless, skin-on chicken thighs about 1 pound, see notes*
• ▢ kosher salt
• ▢ freshly ground black pepper
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon neutral cooking oil
• ▢ 2 green onions sliced
• ▢ sesame seeds

Rice

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  Stovetop instructions- Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.

  3 cup short grain Japanese rice or calrose rice, 4 cup filtered water

• ▢

  Rice cooker instructions- Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.

Teriyaki Chicken Bowl

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  Mix teriyaki sauce- Add soy sauce, sake, mirin, and sugar in a bowl. Use a grater to grate the ginger into the mixture and whisk until well mixed. Set aside.

  3 tablespoon soy sauce, 1 tablespoon sake, 4 tablespoon mirin, 2 teaspoon brown sugar, 1 small ginger knob

• ▢

  Tenderize and season chicken- Tenderize the chicken so they are the same thickness. Generously season on both sides with salt, pepper, and garlic powder.

  4 boneless, skin-on chicken thighs, kosher salt, freshly ground black pepper, 1 tablespoon garlic powder

• ▢

  Cook chicken- In a large skillet over medium heat, add oil. Once the oil is hot, use tongs to place the chicken skin side down. Use the tongs to gently push down on the meat so all of the skin comes into contact with the pan and cooks evenly. Cook for 5-7 minutes until the skin turns golden. Then turn the chicken thighs over, add a tablespoon of water to the pan, and cover with a lid. Cook for an additional 8-10 minutes or until the internal temperature reaches 165°F in the thickest part.

  1 tablespoon neutral cooking oil

• ▢

  Simmer in sauce- Reduce the heat to low, then pour the teriyaki marinade over the chicken. Cook for an additional 2 minutes to reduce the sauce, baste the chicken with the sauce, then remove from heat.

• ▢

  Cut chicken and assemble- Place the chicken on a cutting board and slice into strips. Divide rice into bowls, place the chicken on top of the rice, and drizzle with the teriyaki sauce from the pan. Sprinkle the chicken with sesame seeds and green onions.

  sesame seeds, 2 green onions

Storage

• Store leftover teriyaki chicken and rice in an airtight container in the fridge for up to 3 days. After 3 days, you need to freeze the chicken. Frozen cooked chicken can last up to 3 to 4 months in the freezer. In order to reheat the chicken, heat the oven to 350°F, then heat it for 15 min or until warmed. If frozen, let the chicken thaw first before reheating it.

Top Tips

• Use tongs or afish spatula- A fish spatula is long and slotted, making it easier to pick up the chicken than it would be with a traditional spatula.
• Fewer steps- If you want to make this chicken recipe in fewer steps, use store-bought teriyaki sauce.
• Use a large bowl- Serve this dish in a donburi bowl or large bowl to ensure all of the ingredients will fit.
• If you are using a rice cooker and the outside of the rice gets hard and crispy,use a fork to fluff the riceand add moisture back into those crispy bits.
• Be sure totenderizethe meat so the pieces to cook evenly.
• Gluten-free-Make with gluten-free soy sauce, tamari, orHealthy Honey Teriyaki Sauce.
• *Bone-in, skin-on chicken-Ask your butcher to remove the bone from the thighs for easy preparation.