Two Scoop Hapa Rice Recipe

Rinse the rice: place 2 cups short-grain rice in a fine-mesh sieve or bowl and rinse under cold water, stirring with your hand, until the water runs mostly clear (about 3–4 rinses). Drain 1–2 minutes.

Soak (optional): for best texture, soak the rinsed rice in 2.25 cups water for 20–30 minutes, then drain. If short on time, proceed directly to cooking with the water.

Cook rice: Combine rinsed (and soaked) rice and 2.25 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Turn off heat and let rest, covered, for 10 minutes.

Season rice: while the rice rests, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon kosher salt in a small bowl until dissolved. Transfer hot rice to a wide bowl, drizzle the vinegar mixture over it, and gently fold with a rice paddle or spatula to combine without smashing the grains. Fan or let cool 5–10 minutes until slightly warm.

Marinate proteins: in a bowl combine 1 tablespoon mirin, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced garlic, and 1 teaspoon minced ginger. Add 8 oz diced chicken thigh and 6 oz shrimp; toss to coat and let sit 10–15 minutes while rice cooks.

Heat a medium nonstick or cast-iron skillet over medium-high heat with 1 teaspoon vegetable oil. When hot, add the chicken in a single layer and sear 2–3 minutes without moving to develop color. Stir and continue cooking 3–4 minutes more until nearly cooked through.

Add shrimp to the pan with the chicken, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and cook 2–3 minutes until shrimp are opaque and cooked through and chicken reaches an internal temperature of 165°F (74°C). Toss in the reserved marinade and cook 30 seconds to glaze.

Finish: remove from heat, stir in sliced scallion, and adjust seasoning to taste (add a touch more soy or mirin if you prefer sweeter/saltier). Keep warm until plating.

Quick-pickle the radish: combine 2 teaspoons rice vinegar, 1/2 teaspoon sugar, and 1/8 teaspoon kosher salt in a small bowl. Add 1/2 cup thinly sliced radish (or cucumber) and toss to coat. Let sit at least 5–10 minutes; you can do this while cooking proteins.

Mix garnishes: toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant. Combine toasted seeds with 1 teaspoon furikake or nori flakes if using. Reserve for sprinkling.

Make spicy mayo: whisk 2 tablespoons mayonnaise with 1/2 tablespoon sriracha, 1/2 teaspoon soy sauce, and 1/2 teaspoon lemon juice until smooth. Taste and adjust heat or salt.

Portion and assemble

Divide the seasoned rice into two scoops per serving (for this recipe, portion into two moderate scoops per bowl). Place rice scoops in each serving bowl as the base.

Top each rice scoop with half of the savory hapa topping (split the cooked chicken and shrimp evenly over the two rice scoops). Arrange quick-pickled radish on the side or over the top.

Drizzle a little spicy mayo over the proteins if using; sprinkle with toasted sesame/furikake and a pinch of shichimi togarashi to taste.

Serve immediately while rice and proteins are warm.