Japanese short-grain rice is sweet, pearly and sticky enough to pick up with your chopsticks. (Look for the excellent Nishiki brand of rice, available in most Japanese markets.) Do not skip the rinsing and soaking process: the initial rinsing rids the rice of the powdered bran and polishing compound, while the soaking plumps the grains with water to render them tender and slightly tacky.
Substitution note: Although brown rice is not used in traditional Japanese cooking, you can use short-grain brown rice instead of white rice in this recipe. Rinse and soak the rice as directed in Steps 1 and 2. In Step 4, increase water to 2 1/2 cups and cook the brown rice for 22 minutes, then let rest for 10 minutes.
Tip: To toast sesame seeds: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until they are lightly browned, 2 to 3 minutes.
229 calories; protein 4.3g; carbohydrates 44.8g; dietary fiber 2.2g; fat 2.2g; saturated fat 0.3g; vitamin a iu 2.6IU; vitamin c 0.6mg; folate 153.1mcg; calcium 11.3mg; iron 2.6mg; magnesium 27.5mg; potassium 58.4mg; sodium 447.9mg; thiamin 0.3mg.