Loco moco pretty much defines my ideal comfort meal.
It features a beef patty (a classic favorite), gravy (my childhood dream sauce), fried egg, and, of course, a bed of rice.
But speaking of rice– don’t just use the cheapest bag of rice you can find for loco moco.
This dish tastes best when you use the right type of rice, so let’s cover what that mystery grain is in today’s post!
Top Rice Variety for Loco Moco: Sushi Rice
Like poke bowls and musubi, Hawaii’s most popular dishes, the best rice for Loco moco is Japanese short-grain rice, AKA sushi rice.
As you can probably guess, this grain is most often used for sushi.
But good news: all the qualities that make sushi rice ideal for sushi also make it the best grain for loco moco!
Curious about what those qualities are? Here are the…
Reasons to Use Sushi Rice for Loco Moco
Stickiness: Sushi rice, which is renowned for its sticky and chewy texture, is the best rice for loco moco as it helps the ingredients stay together as you spoon each bite. The stickiness also provides a satisfying texture contrast within the dish.
Flavor Absorption: Sticky grains like Japanese short-grain rice can absorb more flavors than fluffier rice varieties due to their higher starch content. For dishes that are rich in sauces, like loco moco, this type of rice is ideal.
Versatility: Apart from Hawaiian dishes like poke bowls and loco moco, sushi rice can also be used for dishes from other cuisines, including sushi bowls, bibimbap, and rice balls. For home cooks like us, this quality is a huge perk! No more wasted ingredients.
Rice Runner-Ups
Although my personal favorite rice for loco moco is Japanese short-grain rice, my friend (who’s an amazing cook) uses the two rice varieties below for the dish instead!
Calrose Rice
Calrose rice is a medium-grain rice variety that’s very similar to Japanese short-grain rice.
Both grains have a soft, sticky texture that can hold flavors well. Plus, Calrose rice is as versatile as sushi rice, as you can use it for pretty much every dish the latter can also be used for.
Now, I’ve heard that Calrose rice is actually the traditional grain for loco moco, being an affordable and accessible option.
But since Calrose rice isn’t as sticky, many locals still opt for sushi rice to achieve a more cohesive and satisfying texture.
Jasmine Rice
Full disclosure: I’m not a total fan of using Jasmine rice for Loco Moco.
Whenever I can, I try to find sushi rice or Calrose rice for the dish to really achieve the authentic Hawaiian flavors and texture.
But, like my friend, I sometimes also find myself using Jasmine rice for loco moco anytime I run out of the other two grains and can’t be bothered to take an exclusive trip to the supermarket.
That’s because despite being a long-grain variety, Jasmine rice is still relatively sticky (though not so much), and it has no overwhelming innate flavors, just like sushi and Calrose rice.
Overall, loco mocos made with Jasmine rice can still be delicious– they simply aren’t really authentic (if that’s what you’re trying to achieve).
Rice in Loco Moco: Nothing Too Crazy
“Loco” means crazy in Spanish.
But, yup– the rice you need to use for loco moco is anything but crazy.
All these grains are relatively easy to find in grocery stores.
Plus, they’re all so versatile that I can easily think of 10 other delicious recipes I can cook using each grain I’ve mentioned!
Classic Loco Moco
This comforting Hawaiian meal is incredibly easy to make yet tastes as delicious as other dishes you can get at a restaurant!
Ingredients
- 2 cups of raw sushi rice
- 1 pound of ground beef
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of vegetable oil
- 1 cup of beef stock (for the gravy)
- 1 tablespoon of soy sauce
- 1 tablespoon of all-purpose flour
- 1 tablespoon of butter
- 4 large eggs
- 2 green onions, sliced (for garnish)
Instructions
- Rinse the sushi rice under cool water until it runs clear. Then, cook it according to the manufacturer’s instructions.
- Mix the ground beef with garlic powder, onion powder, paprika, salt, and pepper. Shape it into 4 patties.
- In a skillet over medium-high heat, heat 1 tablespoon of vegetable oil.
- Cook the patties for about 4 minutes on each side or until they’re cooked to your liking. Set them aside after cooking.
- In the same skillet, lower the heat to medium-low. Add 1 tablespoon of flour and stir constantly for 1-2 minutes. Gradually add 1 cup of beef stock, stirring to avoid lumps.
- Add the soy sauce and cook until the gravy thickens (about 5 minutes). Stir in 1 tablespoon of butter and adjust the seasoning with salt and pepper.
- In a separate skillet, heat a bit of oil over medium heat. Crack the eggs into the pan and cook them to your preference. For traditional loco moco, you’ll want the yolks to stay runny.
- Serve a portion (usually a cup) of sushi rice on each plate. Put a beef patty on top of the rice, spoon the gravy over the patty, and add a fried egg on top. Garnish with sliced green onions.
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