Type what you have

Ingredients

• ✓ short-grain rice
• water
• salt
• salmon
• soy sauce
• nori

Instructions

1. 1 Pour rice into a bowl and rinse under running water. Give it a good scrubbing with your hands; rinse off the starch and drain.
2. 2 Place rice in a small pot with water and salt. Cover with a tight-fitting lid and turn the burner to high. Cook for 2 minutes, then reduce heat to low and cook for 20 minutes. Turn off the heat and let sit with the lid on to fully absorb the moisture for 10 minutes. Transfer rice to a cutting board to cool slightly.
3. 3 Season flaked salmon with soy sauce.
4. 4 Flatten cooled rice into a rectangle and divide into 6 portions. Place a portion of salmon on top of each section of rice. Wet your hands and pick up a section of rice. Gently cup the rice around the filling; keep cupping until filling is completely covered and you've formed a ball. Mold the rice ball into a triangle shape by placing the bottom on one palm and flattening the back with your fingers. Bend the other hand and press the rice into a triangle on your palm, flattening the front side if needed. Place a strip of nori on the bottom of the onigiri to make it easier to pick up.
5. 5 Repeat to make remaining rice balls, wetting your hands as necessary to prevent the rice from sticking.

By otaku

Ingredients

• ✓ short-grain rice
• water
• nori
• salt
• sesame seed
• shiso
• hijiki

Instructions

1. 1 Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
2. 2 Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.

By Taro Saeki

Ingredients

• ✓ short-grain rice
• dashi stock
• sugar
• mirin
• soy sauce
• salt
• vegetable oil
• onion
• pork chop
• egg

Instructions

1. 1 Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
2. 2 Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
3. 3 Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.

By otaku

Ingredients

• ✓ short-grain rice
• milk
• white sugar
• salt
• egg yolk
• heavy cream
• vanilla extract
• cinnamon

Instructions

1. 1 Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. Set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and carefully remove the lid.
3. 3 Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely.
4. 4 Serve rice pudding in individual bowls garnished with cinnamon.

By Diana71

Ingredients

• ✓ short-grain rice
• shiitake mushroom
• cooking spray
• aji nori furikake
• imitation crabmeat
• mayonnaise
• sour cream
• flying fish roe
• kamaboko
• seaweed

Instructions

1. 1 Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
2. 2 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a 9x13-inch baking dish.
3. 3 Spread rice in the prepared pan; sprinkle furikake evenly over top.
4. 4 Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko together in a large bowl. Spread over furikake.
5. 5 Broil in the preheated oven until lightly browned on top, about 15 minutes. Remove from the oven and slice into 24 portions while in the baking dish.
6. 6 Spoon a generous portion onto a sheet of seasoned seaweed, wrap loosely, and enjoy immediately.

By NovelApproach

Ingredients

• ✓ short-grain rice
• canola oil
• ground beef
• green onion
• kimchi
• gochujang
• sesame oil
• butter
• egg

Instructions

1. 1 Heat canola oil in large nonstick skillet over high heat. Add ground beef and green onion white parts; reduce heat to medium. Cook and stir until beef is browned and onion is fragrant, 1 to 2 minutes.
2. 2 Stir kimchi and gochujang into beef mixture; cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
3. 3 Drizzle sesame oil over rice mixture; stir to coat. Garnish with green onion green parts.
4. 4 Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the skillet; cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

By abstractj

Ingredients

• ✓ short-grain rice
• french-fried onion
• chicken stock
• butter
• tomato
• garlic
• onion
• olive oil
• black pepper
• salt
• water
• brown lentil
• water
• ditalini pasta
• cumin
• cayenne pepper
• coriander
• red wine vinegar
• chickpea

Instructions

1. 1 Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
2. 2 Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
3. 3 Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
4. 4 Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.
5. 5 Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
6. 6 Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
7. 7 Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.

By nooney