Arroz Gohan Recipe

Rinse the rice

Place 2 cups short-grain rice in a fine-mesh strainer or bowl. Rinse under cold running water, gently rubbing the grains with your hand and draining the cloudy water. Repeat 4–6 times until the water runs nearly clear. This removes surface starch and prevents gummy rice.

Soak the rice

After rinsing, transfer the rice to the pot or rice cooker you will use. Add 2.2 cups water. Let the rice soak for 20–30 minutes at room temperature (shorter if the rice is very fresh). Soaking helps even hydration and results in tender, evenly cooked grains.

Cook the rice

If using a rice cooker: add 1 tsp kosher salt, close the lid and start the regular white rice program. If using the stovetop: cover the pot with a tight-fitting lid, bring to a gentle boil over medium-high heat, then immediately reduce to the lowest heat, and simmer, covered, for 12–14 minutes without lifting the lid. After the time, remove from heat but keep covered and rest for 10 minutes to steam.

Prepare seasoning

While the rice rests, combine 1 tbsp rice vinegar, 1 tsp mirin, and 1 tsp sugar in a small bowl and stir until the sugar dissolves. Add 1 tsp neutral oil or toasted sesame oil if using and stir to incorporate. (The oil is optional and gives a slightly glossy texture.)

Dress the rice

Transfer the cooked rice to a large shallow bowl or hangiri (if available) to cool slightly. Gently fold the vinegar mixture into the rice using a rice paddle or wooden spatula: cut and fold motions rather than stirring, to avoid smashing the grains. Fan the rice or allow airflow while gently folding to help cool it slightly and give a slightly shiny finish. Taste and adjust salt if needed (add a pinch if desired).

Serve warm in bowls. Sprinkle with toasted sesame seeds, chopped scallion, and/or furikake or nori strips if desired. Use as a base for donburi, alongside grilled fish, or with other Japanese dishes.