Ajinomoto Japanese-Style Rice with Soy and Sesame Seeds

Ajinomoto Japanese-style rice is fluffy short-grain rice seasoned after cooking with a little soy sauce, mirin, sesame oil, and Ajinomoto umami seasoning. It is a simple Japanese-inspired side dish: the rice stays tender and distinct, while the seasonings add savory depth without making it heavy.

Ingredients

1½ cups (285 g) Japanese short-grain white rice
1⅔ cups (395 ml) water
1 tablespoon (15 ml) soy sauce
2 teaspoons (10 ml) mirin
¼ teaspoon (about 1 g) Ajinomoto or other monosodium glutamate (MSG) seasoning
1 teaspoon (5 ml) toasted sesame oil
2 medium scallions, thinly sliced (about 20 g)
1 tablespoon (9 g) toasted sesame seeds
1 small sheet nori, cut into thin strips (about 2 g), optional

Instructions

Rinse the rice. Put the rice in a bowl and cover it with cool water. Swirl it gently with your fingers, then pour off the cloudy water. Repeat about three or four times, until the water is much less cloudy; it does not need to run perfectly clear. Drain the rice in a fine-mesh sieve. Rinsing removes loose surface starch, which helps keep the cooked grains from becoming overly sticky or gummy.
Soak and prepare the seasonings. Return the drained rice to the bowl, cover it with fresh water, and let it soak for 20 minutes. Meanwhile, stir together the soy sauce, mirin, and MSG in a small bowl until the seasoning dissolves. Slice the scallions and measure the sesame oil and sesame seeds. Drain the soaked rice thoroughly for about 2 minutes before cooking; this step helps keep the water-to-rice ratio consistent.
Set up the pot. Put the drained rice in a heavy-bottomed saucepan with a close-fitting lid. Add the measured 1⅔ cups water and level the rice gently. Do not add the soy mixture yet: cooking rice in seasoned liquid can make it harder to judge doneness and may leave the bottom more prone to sticking. Keep the lid on hand, and use a pot large enough to leave room for the rice to expand.
Bring the water to a boil. Set the covered pot over medium-high heat. It should reach a steady boil in about 5 minutes, though stove and pot sizes vary. If you hear vigorous bubbling or see steam escaping around the lid, turn the heat down sooner. Avoid lifting the lid to check; the trapped steam is part of how the rice cooks evenly.
Cook gently, then let the rice rest. As soon as the water boils, reduce the heat to low and cook, covered, for 12 minutes. Keep the heat low enough that the bottom does not scorch, but do not remove the lid. Turn off the heat and leave the covered pot undisturbed for 10 minutes. This resting time lets the remaining steam finish cooking the grains and gives moisture a chance to distribute through the pot.
Season and fluff. Open the lid and pour the soy, mirin, and MSG mixture over the rice in a few thin streams. Drizzle in the sesame oil. Use a rice paddle or wide spatula to lift and fold the rice from the bottom rather than stirring or pressing it. Fold gently for about 2 minutes, until the seasoning is spread evenly and the grains look glossy. Taste a small spoonful before adding anything extra; soy sauces vary in saltiness.
Finish and serve. Fold in most of the sliced scallions and sesame seeds, saving a little for garnish. Spoon the rice into a serving bowl and top with the remaining scallions and sesame seeds. Add the optional nori just before serving so it stays crisp. Serve warm.

Tips

Use the right rice and water measure. Japanese short-grain rice gives this dish its soft, pleasantly cohesive texture. If you use a rice cooker, follow its water line for the amount of rice rather than adding the stovetop water measurement automatically. For a long-grain substitute, use the package’s cooking ratio; the finished rice will be looser and less characteristically Japanese in texture.
Keep the lid closed during cooking. Steam escapes quickly when you lift the lid, and that can leave the top layer undercooked. If the rice seems slightly firm after its 10-minute rest, add 1 tablespoon (15 ml) hot water, cover again, and leave it over very low heat for 2 minutes, then rest off the heat for another 5 minutes.
Adjust the savory seasoning gradually. MSG contributes umami, not salt by itself, but the soy sauce does add salt. Start with the listed amount, fold everything in, and taste before adding more soy sauce or MSG. If the rice tastes too strong, fold in a little additional plain cooked rice rather than trying to mask it with extra oil.
Choose a practical substitute when needed. If you cannot find mirin, use 2 teaspoons (10 ml) sake or water with a small pinch of sugar. The flavor will be less rounded and sweet than with mirin. If MSG is unavailable or you prefer not to use it, simply leave it out; the rice will still be savory from the soy, but it will have less of the seasoning’s concentrated umami.

Serving Suggestions

Serve this rice as a side with grilled salmon, teriyaki chicken, pan-seared tofu, or a vegetable stir-fry. Its mild soy-and-sesame flavor works especially well alongside dishes with a stronger glaze or sauce, because the rice can balance the plate without competing. For a simple meal, pair a bowl with miso soup and steamed vegetables, or add a small portion of pickled vegetables for a bright, tangy contrast.

It can also be the base of a quick lunch bowl. Top it with cooked mushrooms, edamame, sliced cucumber, or leftover roasted vegetables, then finish with nori and scallions. Keep any added toppings cooked and safely stored, and season them separately if they are already salty. The recipe is deliberately lightly seasoned so there is room to pair it with a main dish or customize each bowl at the table.

Variations

Ginger and mushroom rice: Sauté about 1 cup (75 g) thinly sliced mushrooms with 1 teaspoon (5 ml) neutral oil until browned, then fold them into the cooked, seasoned rice with 1 teaspoon (5 g) finely grated fresh ginger. This adds a more earthy, aromatic flavor. Cook the mushrooms separately rather than adding them raw to the measured rice and water, since their moisture can affect how the rice cooks.

Furikake-style finish: Replace the sesame seeds and nori with 1 tablespoon (6 g) of furikake seasoning, added after the rice is cooked. Furikake blends vary, and some include salt, seaweed, or fish ingredients, so taste before adding extra soy sauce. This is an easy way to change the finish without changing the stovetop method.

Vegetable-forward bowl: Fold in ½ cup (75 g) cooked peas or shelled edamame and ½ cup (60 g) finely diced cooked carrot. Warm the vegetables separately before adding them so they do not cool the rice too much. For a more substantial variation, serve with a cooked protein on top rather than increasing the amount of rice seasoning.

Less-sweet or gluten-free: Omit the mirin for a drier, more direct soy flavor, or use a gluten-free soy sauce or tamari if needed. Check the labels on the soy sauce, mirin, MSG, and any finishing seasoning, since ingredients and manufacturing practices vary by product. These are flexible home-style variations, not a single fixed traditional formula.

Storage and Reheating

Cooked rice should not sit at room temperature for an extended period. Refrigerate it within 2 hours of cooking, portioned into shallow airtight containers so it cools quickly. Keep it refrigerated for 3 to 4 days. For longer storage, freeze individual portions in airtight freezer-safe containers; they are best used within about 1 to 2 months for good texture. Thaw a portion in the refrigerator or reheat it directly from frozen.

To reheat, sprinkle the rice with 1 to 2 teaspoons (5 to 10 ml) water per serving, cover loosely, and microwave in short bursts, stirring once, until steaming hot throughout. On the stovetop, warm it in a covered pan over low heat with a small splash of water, breaking up clumps gently. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature for leftovers, and reheat only the amount you plan to eat. If the rice has been left out for more than 2 hours, discard it rather than saving it.

Frequently Asked Questions

Is Ajinomoto the same as MSG?
Ajinomoto is a brand name commonly associated with monosodium glutamate, or MSG, an umami seasoning. For this recipe, use the MSG seasoning sold for cooking and measure it carefully. If your product is a blended seasoning rather than plain MSG, check its label and start with less because it may already contain salt or other flavorings.

Can I make this in a rice cooker?
Yes. Rinse and soak the rice as directed, then drain it and cook it with the rice cooker’s recommended water amount for 1½ cups (285 g) of rice. When the cooker finishes, let the rice stand on its keep-warm setting for 10 minutes if the manufacturer allows, then fold in the soy mixture and sesame oil. Avoid adding the seasoning before cooking, since it can affect the rice cooker’s water measurement and texture.

Why is my Japanese rice sticky?
Short-grain rice is naturally more cohesive than long-grain rice, so a little stickiness is expected and helps it hold together. A gummy or wet result usually means the rice was not rinsed, the water measurement was too high, or the grains were stirred hard after cooking. Rinse until the water is less cloudy, drain well after soaking, measure the water carefully, and fold gently with a wide paddle.

Can I use leftover cooked rice instead of starting with uncooked rice?
Yes, though the texture and seasoning will be different. Use about 4 cups (600 g) cold, cooked rice, break up large clumps, and warm it in a covered pan with a tablespoon of water before folding in the seasoning mixture. Since cooked rice has already absorbed water, do not use the uncooked-rice water measurement. Refrigerate leftovers promptly and reheat them thoroughly.

Can I make the rice without MSG?
Yes. Leave out the Ajinomoto or other MSG and follow the recipe as written. The soy sauce, mirin, sesame oil, and garnishes still make a flavorful rice side, although it will have less of the concentrated savory note that MSG provides. You can add a little more scallion or toasted sesame seed for aroma, but avoid increasing the soy sauce too much or the rice may become overly salty.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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