Japanese Mixed Rice with Jako, Sesame & Seaweed

This Japanese Mixed Rice, also known as Mazegohan, is one of my favorite ways to transform a simple bowl of steamed rice into something extra special.

With just a handful of pantry ingredients like jako (dried whitebait), toasted sesame, sesame oil, and wakame seaweed, you can create a rice dish that's full of savory umami in just a few minutes.

I love serving this mixed rice alongside grilled fish, miso soup, and a simple veggie dish as part of an Ichiju-sansai meal set. It's also perfect for lunch boxes or as a light meal when you're craving something comforting and nourishing.

Enjoy ♡

https://youtube.com/shorts/ubXEtLMqrts

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Japanese Mixed Rice with Jako, Sesame Oil & Seaweed (じゃこの混ぜご飯)

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 2 minutes

Ingredients

• 1½ cups cooked Japanese white rice, warm

• 2 tbsp jako (small dried whitebait fish)

• 1 tsp sesame oil

• ¼ tsp salt

• 1 tsp soy sauce

• 2 tbsp ground toasted sesame seeds

• 1 tbsp dried wakame seaweed (unsalted)

Instructions

1. Cook the rice

   • Prepare Japanese white rice and keep it warm. You’ll need about 1 1/2 cups.

2. Cook the jako

   • Heat sesame oil in a small pan over medium heat.

   • Add the jako and sauté for 1–2 minutes until fragrant and slightly crispy.

   • Rehydrate the wakame

     • Place the dried wakame in a small bowl of water and let it soak for 5 minutes, or until softened.

     • Drain well and gently squeeze out excess water. Finely chop the wakame with kitchen scissors or a knife. Set aside.

3. Mix everything

   • In a large bowl, add the warm rice.

   • Add the cooked jako, salt, soy sauce, ground sesame seeds, and dried wakame.

4. Combine

   • Gently mix until evenly combined.

   • Taste and adjust seasoning if needed.

5. Serve

   • Divide into bowls and enjoy warm or at room temperature.

Miwa's Tips

• If you don't have jako, you can substitute it with katsuobushi (bonito flakes) or salmon flakes for another delicious variation.

• Warm rice mixes more easily with the seasonings and helps distribute the flavors evenly.

• This mixed rice is perfect for bento lunch boxes, rice balls (onigiri), or as a side dish for grilled fish and miso soup.

Storage time

• Store in an airtight container in the refrigerator for up to 2 days.

• Freeze for up to 2 weeks.

Miwa's Tableware

This rice is great to be served in this tableware.

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Let's Try Ichiju-sansai Together 🌸

These recipes add a different layer of texture and flavors to complement my seaweed rice. I hope you enjoy the medley of flavors:

🍚 Rice: Japanese Mixed Rice with Jako, Sesame & Seaweed

🍲 Soup (Ichiju): Basic Miso Soup

🥩 Main Dish (Shusai): Omurice

🥒 Side Dish 1 (Fukusai): Simple Water Kimchi-style Pickles

🥔 Side Dish 2 (Fukusai): Japanese Potato Salad

Some of my favorite Japanese meals begin with a simple bowl of rice. By adding a few flavorful ingredients, you can turn everyday rice into a special and filling dish.

Curious which Japanese eating habits might fit your lifestyle best? Take my wellness quiz and discover practical ways to enjoy healthy eating with less stress and more joy

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MIWA’s Recommendations

- My e-cookbooks available with vegan, breakfast, and meal prep versions.

I hope this will be helpful and enjoyable in your kitchen.

- MIWA's Tableware is NOW live!

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