In the US, we usually pile our main course on rice and call it a day, but in many other cultures, rice is served with a variety of toppings so it can be eaten separately from the main course. Here are a few suggestions for topping your rice with tasty toppings.
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You may have heard of some of these items before, but if you don’t have them on hand, stock up and expand your flavor options when serving rice. Even adding them to a main dish will add more flavor and texture, or you can eat them with just a simple scoop of rice. Most of these are easy to find at your local Asian grocery store or online.
Pickled vegetables: This topping brings both a spicy and sweet flavor and lots of crunch. My favorites are umeboshi (plum), takuan (radish), rakkyo (onion), and kimchi.
Fish roe: Also called fish eggs. Look for smoked or salted ones, as they have more flavor.
