Here Are the Fillings to Add to Rice
In the US, we tend to stack the main course on top of the rice and call it common, but many other cultures serve rice with a variety of toppings so that it can be enjoyed in addition to the main course. Here are some tips on how to decorate rice with delicious toppings.
You may have heard of some of these foods before, but if you don’t have them at home, you should stock up and expand your palate when serving rice. Even adding them to the main course will give you more flavor and texture, or you can also eat them with a simple spoonful of rice. Most can be found easily at your local Asian grocery store or online.
- Pickled vegetables : This filling adds spice and sweetness and creates a crispy crust. My favorites are umeboshi (plum), takuan (radish), rakkyo (onion), and kimchi.
- Fish roe : or fish roe . You should look for smoked or salted ones because they have a lot of flavor.
- Egg : If you dare, you can mix a raw egg with hot rice and it will cook a little before you dig in. You can also fry or beat the eggs instead.
- Seaweed : You have many cooking options with this topping. From pickled salads to dried strips or furikake (a mixture of seaweed and sesame seeds).
- Fish flakes : dried, dried fish, the shape of the flakes is almost unrecognizable.
- Avocado : Make sure your avocado is fully ripe. You might want to add a little oil or sauce, as it can be a little dry with just the rice.
- Nutritional Yeast : An umami bomb that imparts a nutty, almost cheesy flavor. Sprinkle over the rice just before adding other toppings.
- Leftover Sauce : Rice is a great clean slate for any leftover sauces like pesto, chili, or tahini.
If you have a favorite rice filling, share it in the discussion below for other people to try! Be sure to mention the special preparation you need to prepare or if there is a trick to eat it for maximum flavor.