Japanese Rice with Salted Peanuts and Scallions
Chef Wayne Nish of March - New York, NY
Adapted by StarChefs

Yield: 4 bento* servings


  • 2 cups short-grain Japanese rice
  • 5 tablespoons salted peanuts
  • 2 scallions, sliced thinly across
  • 1 teaspoon peanut oil
  • Kosher salt and freshly ground black pepper

Lightly rinse the rice in a sieve until all the rice is wet. Put it in a 6-cup saucepan with 2 cups water and let it soak for 30 minutes.

Crush the peanuts lightly to the size of whole peppercorns. This is easy to do by pressing a small, heavy saucepan on the peanuts with a rocking motion.

Stir the rice well and place the saucepan over high heat. Let the rice come to a boil. Stir it again and turn the heat down as low as possible. Cover the saucepan with a tight-fitting lid and let simmer for 11 minutes. Move the rice off the heat and let it sit, covered for 5 minutes.

Transfer the rice to a bowl, stir well, and let cool for 10 minutes. Fold in the peanuts, scallions, oil, and season with salt and pepper to taste. Shape the rice in a mold.

For assembly:
Choose a simple, colorful plate that contrasts in both shape and color with the rice.

*The black lacquered shokado bento box, covered with a lid and separated into four square compartments, is a common sight at dinner and party tables in Japan. It's also appearing with increasing frequency in American kitchens as an artful way to present everyday food.