Best Rice for Japanese Curry: For Satisfying and Hearty Spoonfuls

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Japanese Curry in a dish with text "best rice for Japanese curry".

Growing up, I thought of curry as a strongly spiced dish.

But lo and behold, I encountered Japanese curry.

It uses mild spices, is very creamy, and very interestingly, it’s usually served on a bed of not fluffy but relatively sticky rice!

Yup, totally twisted how I viewed the world of curry. 

So, let’s talk about which rice is typically used for Japanese curry!

Top Rice Variety for Japanese Curry: Sushi Rice

Mixing Sushi Rice

Or, to be more specific, Japanese short-grain rice. 


It got its nickname because most people in the US use this rice variety for sushi. 

But of course, it’s not just for sushi. 

I love using it for rice balls, congee, Japanese curry, and even more delicacies! 

Reasons to Use Sushi Rice for Japanese Curry

Authenticity: In Japan, Japanese curry is typically served on a bed of plain sushi rice. So, if you want to relish a traditionally authentic dish, it’s best to use Japanese short-grain rice for this curry!

Flavor Absorption: One of the best things about pairing sticky rice like sushi rice with saucy mains like curry is that it can absorb the flavors of the sauce extremely well! This means every bite is sure to be delicious, creamy, and irresistible! 

Ease of Use: Sushi rice is incredibly easy to cook and cooks faster than rice varieties like Basmati rice. No one can possibly say no to these perks, right? 

Rice Runner-Ups for Japanese Curry

Jasmine rice.

Can’t find sushi rice? 

Or simply wondering whether you can use your leftover grains in the pantry for Japanese curry instead?

Here are the best rice substitutions for Japanese curry! 

Calrose Rice

Despite being a medium-grain (not a short-grain), I always think of Calrose rice as the under-the-radar twin of Japanese short-grain rice. 

Whichever dish I use sushi rice for, it’s almost always guaranteed that Calrose rice will work as a rice alternative as well! 

That’s the case for dishes like sushi, sushi bowls, and, of course, Japanese curry. 

See, just like sushi rice, Calrose rice is also sticky, plump, and mildly sweet.

In other words, it also has most of the texture and flavor qualities that make sushi rice ideal for Japanese curry!

Jasmine Rice

This alternative is for those who aren’t too fond of eating a bed of rice that’s “too sticky.” 

Sounds like you? I’m 100% not surprised. 

Most cuisines pair savory dishes with fluffy grains. 

So, your palate may now crave nothing but that classic airy rice combination! 

In that case, I recommend pairing Jasmine rice with Japanese curry.

It’s a common rice variety that’s relatively sticky but doesn’t get too clumpy. Best of all, it still has the high flavor absorption capabilities of sticky rice grains! 

Choose Currysmatic Rice for Japanese Curry

In Japanese, Japanese curry literally sounds like curry rice.

So yes, the rice you choose for this dish matters a lot. 

As mentioned, Japanese short-grain rice is the authentic option.

Calrose rice is the best alternative.

Then, if you want the sweet, balanced spot between fluffy grains and stickiness, Jasmine rice is the key. 

Any of these grains can make your Japanese curry stand out as it deserves to! 

Yield: 4

Easy Homemade Japanese Chicken Curry

Japanese Curry

Savor the comforting flavor blend of chicken, vegetables, and aromatic Japanese curry sauce in this less-than-an-hour Japanese curry recipe.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 pound of boneless chicken thighs (cut into bite-sized)
  • 1 large onion (diced)
  • 2 cloves of garlic (minced)
  • 2 medium carrots (sliced into rounds)
  • 1 medium potato (peeled and diced)
  • ½ cup of frozen peas
  • 2 tablespoons of soy sauce
  • 2 tablespoons of ketchup
  • 1 tablespoon of grated ginger
  • 2 ½ cups of water
  • 1 tablespoon of vegetable oil
  • 3.5 ounces Japanese curry roux blocks (like Vermont Curry)

Instructions

  1. In a large pot that’s over medium-high heat, heat the tablespoon of vegetable oil.
  2. Add the chicken pieces and cook until they’re browned (about 5 minutes). Remove the chicken and set it aside 
  3. In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent (about 3 minutes).
  4. Stir in the carrots, potato, frozen peas, soy sauce, ketchup, and grated ginger. Once their surface starts to brown, pour the 2 cups of water. 
  5. Bring the pot to a boil. After that, reduce the heat to low, cover, and simmer for 15-20 minutes or until the vegetables are tender.
  6. Break the Japanese curry roux blocks into small pieces and add them to the pot.
  7. Stir until the curry roux is completely dissolved and the sauce thickens (about 5-10 minutes).
  8. Return the cooked chicken to the pot and simmer for another 5 minutes to blend the flavors.
  9. If needed, adjust the consistency of the sauce with the remaining ½ cup of water.
  10. Serve hot over Japanese short-grain rice.

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