Sticky white rice tossed with vibrant green edamame, flaky furikake, and a splash of saltiness from the soy sauce flavored mushrooms. This simple edamame rice recipe is perfect for weeknight dinner, family potlucks, bento lunches for the kids. . . let’s be honest ANYTIME.
Rice is such a staple starch here in Hawai’i and in the Asian culture. It often takes up at least half our plates. I love Hinode Calrose medium grain white rice.
This recipe takes plain white rice and jazzes it up with these Asian flavors.
Looking for a great dish to pair this with? Try my recipe for miso glazed salmon.
How to cook white rice?
I use a rice cooker. Rinse, add water, and cook. Super simple. You could also cook rice in a pot on the stovetop.
What’s in edamame rice?
Furikake and mushrooms can be found in the Asian aisle of most grocery stores. Edamame can be found in the Asian section of the freezer or at times by the veggies.
What is edamame?
Edamame are young soybeans. These beans grow in pods and are picked when green before they ripen. The pods can be steamed, boiled, or microwaved. Edamame is often tossed in salt and served warm. You can also add garlic, shoyu, chili pepper, etc.
What is Ochazuke wakame furikake?
Furikake is a Japanese rice seasoning. There are many different varieties. Ochazuke wakame is made with crunchy flakes of seaweed and small rice balls. Furikake is commonly served over rice or with soups.
What is nametake?
Nametake are softened cooked enoki mushrooms in a soy sauce base. This a cheap, popular topping in Japan often served over rice or tofu.
How to store edamame rice?
Edamame rice is best served warmed. If you somehow have leftovers it can be stored in an airtight container in the refrigerator for a few days.
Can you freeze edamame rice?
YES. It will keep in a zip top bag for a few months.
How to make edamame rice?
In a large bowl rinse rinse with cool water until the water runs clear. Drain excess water. Place rinsed rice into a rice cooker pot with 1 cup water and set to cook. This will take about 15-20 minutes. Heat a small pot of water to a rolling boil. Add shelled edamame and boil for about 3-5 minutes or until edamame are tender. Allow rice to cool for 10 minutes upon completion. Add edamame, furikake, and nametake. Toss to combine. Best served warm.
- 1 cup white rice, uncooked
- 1 cup water
- 3/4 cup frozen shelled edamame
- 2 tablespoons ochazuke wakame furikake
- 1 tablespoon nametake
- In a large bowl rinse rinse with cool water until the water runs clear. Drain excess water. Place rinsed rice into a rice cooker pot with 1 cup water and set to cook. This will take about 15-20 minutes.
- Heat a small pot of water to a rolling boil. Add shelled edamame and boil for about 3-5 minutes or until edamame are tender.
- Allow rice to cool for 10 minutes upon completion. Add edamame, furikake, and nametake. Toss to combine.
- Best served warm.
*Store in an airtight container in the refigerator.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 58Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 69mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 2g
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