This is how I cook short grain Japanese rice. Soaking aids digestion. The earthenware pot makes me happy and feel special energy. Both tips together cook the rice fast. When you wash and soak the rice in the evening, all you have to do in the morning is to switch the stove on, for 12 minutes.
To store rice: place HOT rice into an airtight container and put to fridge immediately. The above amount will last in my family for 4-5 days, however it does gradually become dry. Perhaps 2 days are ok to eat as is. After that I steam a portion for couple of minutes on a sheet of baking paper in a bamboo steamer.
I love this earthenware pot.
To store the rice I love these 50ml blocks trays.
For DIY furikake recipe check here, by Namiko Abe from JustOneCookbook
Recipe by Veronika Bar, of veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.