Side view of a white rice mix with vegetables and chicken slices in a blue serving dish.

Tokyo Rice

Rice with crunchy carrots, sugar snap peas, parsley, cilantro, scallion and jalapeño is tossed with a rice wine vinegar, honey, garlic, sesame and anise-based sauce before serving.

  • Serving Size
    1 cup
  • Prep Time
    30 min
  • Cook Time
    20 min
  • Total Time
    50 min


  • 1 quart water
  • 3 cups chicken stock
  • 3 large garlic
  • 3 cups medium grain rice
  • 1 quart carrot
  • 1 quart sugar snap peas
  • ¼ cup each fresh parsley and cilantro
  • 3 tablespoons yellow onion
  • 2 tablespoons red jalapeños
  • 1 cup rice wine vinegar
  • ½ cup toasted sesame oil
  • ¼ cup honey or granulated sugar
  • 3 tablespoons toasted anise or fennel seeds
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • ¼ cup sesame seeds


  • In large pot, bring stock and water to a boil over high heat; add garlic and boil 1 minute. Stir in rice and return to a boil; cover, reduce heat to a low simmer and cook 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and keep hot.
  • In large bowl, combine vegetables and herbs along with jalapeño; toss to mix well.
  • In small bowl, whisk together vinegar, honey, oil, garlic, anise, salt and pepper; mix well. Add vegetables to hot rice and gently toss to blend. Stir in vinegar-honey dressing and toss to coat completely. Add sesame seeds and mix well. Adjust seasonings. To Serve: For each serving, line salad plate or bowl with lettuce leaves and scoop 1 cup rice on top of lettuce. Top with teriyaki chicken, pork, lamb or fish.