Mountain Vegetable Rice (Sansai Gohan)

Fancy a bowl of proper comfort? Sansai Gohan, or Mountain Vegetable Rice, is a humble Japanese dish packed with earthy, springtime flavors. It’s all about celebrating nature’s wild offerings—ferns, bracken, bamboo shoots—cooked with sticky short-grain rice with a touch of soy, dashi, and that iconic savory-sweet balance.

If you’re into seasonal, grounding food with big umami energy, this one’s for you.

What is Sansai Mizuni?

Sansai are wild mountain veggies that grow in Japan’s highlands—things like fiddlehead ferns and bamboo shoots. They’re usually foraged in spring and preserved in water (mizuni) so you can enjoy them all year round. They’re crunchy, earthy, and totally unique. Trust me, they bring this dish to life.

^{Above, a vacuum sealed bag of mountain vegetables.}

Why You’ll Love This Dish

This is one of those feel-good bowls that manages to be deeply satisfying without weighing you down. Sansai Gohan brings out the magic of Japanese home cooking—simple ingredients, gently seasoned, and packed with character.

• Big Japanese flavor, minimal fuss. A handful of pantry staples—soy sauce, mirin, dashi—come together to create a beautifully balanced, umami-rich rice dish. No need for anything fancy.
• Plant-powered comfort. It’s naturally vegan, high in fiber, and totally gluten-free—proof that wholesome can still be full of flavor.
• Brilliantly versatile. Serve it on its own as a light meal, or pair it with miso soup, a side of braised burdock root (kinpira gobo), or some crispy gyoza dumplings for a fuller Japanese spread.

Ingredients

Serves 4 | Prep time 30 mins | Cooking time 20 mins|

Ingredients

• 1 packet sansai mizuni (drained, approx. 180g)
• 1 sheet abura-age (fried tofu skin)
• 2 cups Japanese short-grain rice
• 2 cups vegan dashi
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 teaspoons sake
• 1 pinch salt

Optional Toppings

• Toasted sesame seeds + salt (homemade gomashio)
• Mishima Gokoku Gomashio (a premade blend of grains and sesame salt)

Instructions

Wash and Soak rice:

1. Rinse the rice in clean water three times, or until the water runs clear.

2. Soak the rice in water for at least 20 minutes.

3. Drain the rice thoroughly using a fine sieve or colander.

Prep your mountain mix

5. Place the abura-age sheet in a bowl and pour boiling water over it. Let it soak for 30 seconds.

6. Rinse the abura-age under cold water to remove excess oil, then gently squeeze out the water with your hands.

7. Cut the abura-age into four equal pieces.

8. Then slice into thin strips (about 2mm by 4cm). Set aside.

5. Drain and rinse the sansai mizuni under running water. Set aside.

Put it all together:

7. Transfer the drained rice to your rice cooker or saucepan and add the vegan dashi, mirin, soy sauce, sake, and salt to the rice. Stir to combine.

8. Layer the mountain vegetables and abura-age strips on top of the rice mixture.

5. If using a rice cooker, start the cooking process and let it complete. If cooking on the stovetop, cover the saucepan with a lid, bring it to a simmer, then reduce the heat to the lowest setting. Cook for about 15–20 minutes until all the liquid is absorbed.

Mix and serve:

7. Once the rice is cooked, gently stir to evenly distribute the vegetables.

8. Serve in your favorite rice bowl and, if desired, sprinkle with gomashio (a sesame and salt blend) for added flavor.

Hint: Don’t stir the vegetables into the rice before cooking—just layer them right on top. This keeps the rice from turning mushy and lets the steam gently infuse the veggies without overcooking them. You’ll get beautiful texture and flavor in every bite.

Substitutions for Main Ingredients

• Sansai mizuni (preserved mountain vegetables)
  • Fresh or frozen fiddlehead ferns, bamboo shoots, or bracken
  • Blanched spinach or kale for a more common green
  • Thinly sliced shiitake mushrooms for added umami
  • Julienned carrots and burdock root (gobo) for earthy crunch
• Abura-age (fried tofu skin)
  • Firm tofu, pan-fried until golden
  • Yuba (tofu skin), if available
  • Tempeh, thinly sliced and lightly sautéed (for a hearty variation)
• Japanese short-grain rice
  • Calrose rice (widely available and similar texture)
  • Medium-grain rice (as a second-best option)
  • Arborio rice (can mimic stickiness, though flavor is different)
    Note: Avoid long-grain rice or basmati—it won’t give the right texture.
• Soy sauce
  • Tamari (gluten-free)
  • Shoyu (Japanese-style soy sauce)
  • Coconut aminos (milder and slightly sweet alternative)
• Mirin
  • Sweet rice wine substitute: mix 1 tablespoon sake + 1 teaspoon sugar
  • Rice vinegar + a pinch of sugar (lighter in flavor)
• Sake
  • Dry white wine
  • Chinese rice wine (Shaoxing, though stronger flavor)

Optional Toppings Substitutions

• Gomashio (toasted sesame + salt)
  • Toasted sesame seeds with a pinch of flaky salt
  • Furikake (Japanese rice seasoning, check for vegan versions)
  • Crushed roasted seaweed with sesame seeds
  • Black sesame seeds for a nutty, slightly smoky twist
• Mishima Gokoku Gomashio
  • Homemade mix: sesame seeds + cooked grains like millet or amaranth
  • Other furikake-style toppings

_{Above a packet of Mishima Gokoku Gomashio (grain & sesame salt mix)}

Equipment You’ll Need

• Measuring cups and spoons
  For keeping your seasoning spot-on.

• Rice cooker or medium saucepan with a tight-fitting lid
  For perfectly steamed rice—use whichever you’re more comfortable with.

• Fine-mesh sieve or colander
  Ideal for thoroughly rinsing and draining your rice.

• Cutting board + sharp knife
  For prepping the abura-age and any optional toppings.

• Mixing spoon or rice paddle (shamoji)
  To gently fluff and stir the rice once cooked without crushing it.

How to Store Sansai Gohan

Tip:
This dish actually tastes even better the next day—the flavors settle in beautifully. Great for bento boxes or quick lunches.

In the fridge:
Let the rice cool to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days. When reheating, sprinkle a little water over the rice and cover it to help restore its soft texture—use a microwave or steamer.

In the freezer:
Portion the rice into individual servings in freezer-safe containers or silicone bags. Freeze for up to 1 month. Reheat straight from frozen in the microwave or steam gently until hot through.

FAQ

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Mountain Vegetable Rice (Sansai Gohan)

A simple and nourishing Japanese rice dish made with mountain vegetables (sansai), seasoned with soy sauce and dashi.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine Japanese, vegan, vegan Japanese

Servings 4 servings

Equipment

• Rice cooker or medium saucepan with lid for cooking the rice
• Fine-mesh sieve or colander for rinsing and draining rice
• Cutting board and sharp knife for prepping abura-age and toppings
• Mixing spoon or rice paddle (shamoji) for gently stirring the rice after cooking
• Measuring cups and spoons to get your seasonings just right
• Small bowl for soaking the abura-age in boiling water

Ingredients

  

• 1 packet sansai mizuni preserved mountain vegetables, drained (approx. 180g)
• 1 sheet abura-age fried tofu skin
• 2 cups Japanese short-grain rice
• 2 cups vegan dashi
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 teaspoons sake
• 1 pinch salt

Optional toppings

• Toasted sesame seeds + salt homemade gomashio
• Mishima Gokoku Gomashio Japanese multigrain and sesame salt blend

Instructions

 

Wash and Soak rice:

• Rinse the rice in clean water three times, or until the water runs clear.
• Soak the rice in water for at least 20 minutes.
• Drain the rice thoroughly using a fine sieve or colander.

Prep your mountain mix

• Place the abura-age sheet in a bowl and pour boiling water over it. Let it soak for 30 seconds.
• Rinse the abura-age under cold water to remove excess oil, then gently squeeze out the water with your hands.
• Cut the abura-age into four equal pieces.
• Then slice into thin strips (about 2mm by 4cm). Set aside.
• Drain and rinse the sansai mizuni under running water. Set aside.

Put it all together:

• Transfer the drained rice to your rice cooker or saucepan and add the vegan dashi, mirin, soy sauce, sake, and salt to the rice. Stir to combine.
• Layer the mountain vegetables and abura-age strips on top of the rice mixture.
• If using a rice cooker, start the cooking process and let it complete. If cooking on the stovetop, cover the saucepan with a lid, bring it to a simmer, then reduce the heat to the lowest setting. Cook for about 15–20 minutes until all the liquid is absorbed.

Mix and serve:

• Once the rice is cooked, gently stir to evenly distribute the vegetables.
• Serve in your favorite rice bowl and, if desired, sprinkle with gomashio (a sesame and salt blend) for added flavor.

Keyword japanese mixed rice, mountain vegetable rice, sansai gohan