5 from 4 votes

Servings to 6 servings

Enjoy a bowl of this easy Japanese Sweet Potato Rice. It’s nutritious, naturally sweet, and delicious—a must-try fall dish!

Looking for more Japanese sweet potato dishes? Try my Yaki Imo, Japanese Sweet Potato Tempura, or Japanese Sweet Potato Miso Soup!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

You can easily make this delicious sweet potato rice without a rice cooker.
This Japanese rice dish is perfect for making onigiri (rice balls) or freezing for later.
The natural sweetness of the sweet potatoes makes this seasoned rice a wholesome dish.

Japanese Sweet Potatoes

Japanese sweet potatoes, or satsumaimo, have reddish-brown skin and creamy yellow-white flesh. They are typically sweeter, firmer, and starchier than other varieties and hold their shape well during cooking. Their versatility makes them a staple for sweet and savory Japanese dishes.

Recipe Ingredients

You’ll need the following ingredients to make this Japanese Sweet Potato Rice:

Ingredients for Japanese sweet potato rice.

Japanese Short-Grain Rice: This type of rice is starchier and stickier than long-grain varieties. Learn more about it in the guide on how to cook Japanese rice.
Japanese Sweet Potato: Choose sweet potatoes with dark, shiny skin, a sign of good quality. You can find them at Japanese grocery stores or Asian markets.
Sake: A Japanese rice-based alcoholic beverage. If you don’t have it, you can omit it from the recipe.

How To Make Japanese Sweet Potato Rice: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Rinse the rice and soak for 30 minutes.

Step 2

Cut the sweet potato and soak for 5 minutes, then drain.

Step 3

Replace the water with fresh water and bring the pot to a boil over medium heat. Stir in the sake and salt.

Step 4

Add the cut sweet potatoes on top.

Step 5

Cover and simmer for 10 minutes, then rest for 10 minutes.

Step 6

Open the lid and fluff gently with a shamoji (rice paddle).

Japanese sweet potato rice served on a rice bowl.

Serve it in a bowl and savor the tasty sweet potato rice!

Recipe Tips

Soaking sweet potatoes can remove the bitterness and prevent the color from changing or darkening.
Japanese sweet potato skins are edible and nutritious, like other varieties. I recommend eating them with the skin on, but you can peel it off if you prefer.

Storage

To store leftover rice, wrap individual servings in plastic wrap and place them in the freezer. It will last up to one month. When eating, use a microwave rather than allowing the rice to thaw at room temperature.

Make Sweet Potato Rice Onigiri

Japanese sweet potato onigiri on a plate.

Another way to enjoy Japanese sweet potato rice is to make onigiri! These rice balls are perfect for a lunch box or as a satisfying snack in the afternoon. Additionally, find more variations of onigiri in this onigiri fillings recipe!

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

More Japanese Sweet Potato Recipes You Will Love

Leave a Rating!

I hope you enjoy this Japanese Sweet Potato Rice! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Japanese Sweet Potato Rice (Satsumaimo Gohan)

5 from 4 votes

Prep: 35

Cook: 20

Total: 55

Servings: to 6 servings

Author: Juri Austin

Enjoy a bowl of this easy Japanese Sweet Potato Rice. It's nutritious, naturally sweet, and delicious—a must-try fall dish!

Print Recipe Pin Recipe

Equipment

Medium pot, 18cm

Ingredients

Instructions

Prepare the riceRinse the rice in a pot under running water three to four times. Add water and let the rice soak for thirty minutes.
Prepare the Sweet Potato: Dice the sweet potato and soak it in water for five minutes, then drain.
Simmer: Drain the rice, add fresh water, and cook over medium heat. Stir in the sake and salt. Add the diced sweet potato to the rice. Cover and simmer on low heat for ten minutes.
Rest: Turn off the heat and let the rice sit, covered, for ten minutes.
Fluff: Open the lid and gently fluff the rice with a rice paddle or big spoon.

Video

Notes

Storage: Wrap one serving in plastic wrap and freeze it. It will last up to one month.
Soaking sweet potatoes can remove the bitterness and prevent the color from changing or darkening.
Japanese sweet potato skins are edible and nutritious, like other varieties. I recommend eating them with the skin on, but you can peel it off if you prefer.
1 cup: 240ml

Nutrition

Serving: 1servingCalories: 269kcalCarbohydrates: 59.3gProtein: 4.9gSodium: 1mg

This nutritional information is estimated and provided for general reference only.

Course: Rice

Cuisine: Japanese

Keyword: Japanese sweet potato rice

Did You Make This Recipe?

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 4 votes (3 ratings without comment)

2 Comments

Betsy Gutierrez says:

Apr 18, 2025 at 6:18 AM

I made a rookie mistake and used yam aka orange sweet potato I thought they look similar to Japanese sweet potato from the outside lol, I used it and oddly it worked! wasn’t too sweet! sorry to have butchered it! will look for the real deal next time 🙂

1. Juri Austin says:
  
  Apr 19, 2025 at 1:57 PM
  
  Thanks for sharing, Betsy! So glad to hear the recipe worked well with another type of sweet potato!

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