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Togarashi Sticky Rice “Stuffing”

  • Author: Chef Tony Reed
  • Prep Time: 90 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4-6 servings 1x


  • 2 cups sweet rice
  • 2 scallions bias cut
  • 3 Chinese Sausage, bias cut
  • 4 baby bok choy heads and leaves sliced in half
  • 1 yellow onion thinly sliced
  • 2 carrots julienned
  • shiitake mushroom, diced
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon molasses
  • 1 cup chicken stock
  • Spiceology Togarashiseason to taste as garnish
  • Chili Crisp, to taste as garnish


  1. In a rice cooker cook your rice on the sticky rice setting. If no rice cooker is a available – no problem. Rinse your rice and strain until the water is translucent again. Let the rice soak in warm water for 1 hour. Strain rice and place into a mixing bowl. In a pot, bring a qt of water to a boil and then pour over the rice and allow it to steep for 5 minutes. Strain again and place on cheese cloth then using the cheese cloth tie the rice into a ball.
  2. Place the ball of rice in the cheese clothe into a steam basket over simmering water. Steam for 15 minutes then turn over and steam for another 15 minutes. This should make the perfect stick rice.
  3. Preheat oven to 400 degrees.
  4. Using a skillet on medium heat using a tablespoon of oil saute the sausage, carrot, onion and mushroom until the onion and carrots are caramelized. 
  5. Add cooked rice, soy, molasses and chicken stock to pan and mix until rice is brown in color. 
  6. Place pan in oven at 400 degrees until you see the rice start to brown and get crispy.
  7. While the rice is in the oven steam the bok choy and season with sesame oil and Togarashi.
  8. Serve rice over a bed of bok choy and season with Togarashi and chili crispy garnish with scallions.