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Okaka Rice

Warm short-grain rice topped with soy-seasoned bonito flakes and crisp nori. This simple Japanese dish offers a quick, savory comfort food option.

5 minEasyServes 2220 cal/serving

JapaneseLunchNo-CookPescatarianDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 cups short-grain white rice, warm
  • 1 cup dried bonito flakes
  • 2 tsp soy sauce
  • 1 sheet nori, shredded

Instructions

  1. 1

    In a small bowl, combine 1 cup dried bonito flakes and 2 tsp soy sauce, stirring until the flakes are lightly coated.

  2. 2

    Spoon the 2 cups warm short-grain white rice into individual serving bowls.

  3. 3

    Spoon the seasoned flakes over the rice and finish with 1 sheet shredded nori.

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Questions

What is Okaka Rice?

Warm short-grain rice topped with soy-seasoned bonito flakes and crisp nori. This simple Japanese dish offers a quick, savory comfort food option. This reference files it under Japanese lunch: made without cooking, rated easy and about 5 minutes start to finish.

Can I make Okaka Rice gluten-free?

Yes. The gluten in Okaka Rice is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Okaka Rice contain soy?

Yes: 2 tsp soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Okaka Rice?

One serving (the recipe makes 2) is about 220 calories, with 8 g protein, 42 g carbohydrate and 1 g fat, plus 1 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Okaka Rice?

Refrigerate what is left of Okaka Rice within two hours and eat it within three days. It is served cold; there is nothing to reheat. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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