Easy One Pot Japanese Rice Recipe


  • 1 1/2 cups uncooked Sushi Rice
  • 8 ounces boneless, skinless chicken breasts, sliced thin
  • 2 tablespoons soy sauce, divided
  • 1 tablespoon rice wine
  • 2 cups chicken broth, divided
  • 4 ounces beef sirloin, sliced thin
  • 1 can (8 ounces) bamboo shoots, drained
  • 1 cup fresh shiitake mushrooms, sliced thin
  • 3 tablespoons green onions, sliced


  • Rinse and drain rice according to package directions. Reserve.
  • Place chicken in a glass bowl and add 1 tablespoon soy sauce and rice wine, if desired. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
  • In a large saucepan bring 1/2 cup chicken broth to a boil. Add marinated chicken, beef, bamboo shoots, mushrooms and salt. Reduce heat to low. Cover and simmer 4 minutes.
  • Add remaining broth and soy sauce and bring to a boil. Gently stir in rice. Cover and reduce heat to low. Simmer 20 minutes, or until liquid is absorbed.
  • Serve topped with green onions.