Enjoy Konjac Rice through the Recipe of the World

Mexican Tacos

This Mexican tacos features konjac rice as a unique, vegan filling, adding a health-conscious element to the traditional dish.

483

Cal

23gr

Fat

12.5gr

Prot

62gr

Carbs

12gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Serves 4

Ingredients

  • 4 packs konjac rice
  • 12 pieces corn tortillas
  • 1 1/2 cans black beans (drained and rinsed, about 22.5 oz total)
  • 1 1/2 cups corn kernels (fresh or frozen)
  • 2 avocados (diced)
  • 1 1/2 cups cherry tomatoes (halved)
  • 3/4 cup red onion (finely diced)

Seasonings

  • 3 tablespoons taco seasoning
  • 3 tablespoons olive oil

Garnish

  • Salt and pepper
  • 1/3 cup cilantro (chopped)
  • Lime wedges

How to Cook

  • In a large skillet over medium heat, heat olive oil, then add konjac rice, corn kernels, black beans, and taco seasoning. Stir until thoroughly until well combined.
  • Warm corn tortillas on a griddle or in a dry skillet over medium heat for about 30 seconds on each side until soft.
  • Layer the sautéed konjac rice, black bean, and corn mixture on each tortilla. Top with avocado, cherry tomatoes, red onion, and cilantro.
  • Season the assembled tacos with salt and pepper to taste.

Tips on How to Serve

Enhance the taco experience by presenting a variety of fresh toppings in colorful bowls, allowing guests to customize their tacos with additional cilantro, lime juice, or a dash of hot sauce for those who enjoy a spicy kick.

Japanese Sushi

Enjoy nutritious and authentic nigiri sushi by mixing sushi rice with konjac rice and form it into an oblong shape topped with fresh raw fish.

460

Cal

12gr

Fat

20gr

Prot

32gr

Carbs

4gr

Fibre

‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Serves 4

Ingredients

    • 200g assorted fish/seafood (salmon, tuna, yellowtail, shrimp, etc.)
    • 1 cup sushi rice
    • 3 packs konjac rice

    Seasonings

          • 3 tablespoons rice vinegar

    Garnish

        • Soy sauce
        • Wasabi
        • Pickled ginger

    How to Cook

    Prepare the Rice:

    • Cook the sushi rice.
    • Mix the cooked sushi rice with konjac rice, then add the rice vinegar.
    • Let the rice mixture cool after blending it well with the rice vinegar.

    Assemble the sushi:

    • Moisten your hands to prevent sticking and take a handful of rice. Shape it into an oblong shape.
    • Cut the fish or seafood into thin slices, roughly 2 inches long and 1 inch wide.
    • Place your favorite sushi toppings on top of the sushi rice. Gently squeeze the entire sushi with your hands and shape it into a round shape.
      *If you like, add a little wasabi between the fish and rice for extra flavor.

    Tips on How to Serve

    Present the nigiri sushi on a minimalist Japanese plate for an authentic touch. Serve immediately with soy sauce, wasabi, and pickled ginger on the side. For a complete meal, pair it with a bowl of miso soup, green salad, and ginger dressing.

    Italian Risotto

    This risotto, mixed with konjac rice, offers a creamy satisfaction that blends Italian tradition with modern health-consciousness.

    435

    Cal

    30gr

    Fat

    9gr

    Prot

    43gr

    Carbs

    6gr

    Fibre

    ‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

    • Prep Time: 40 mins
    • Cook Time: 25 mins
    • Serves 4

    Ingredients

    • 1 1/2 cups arborio rice
    • 4 packs konjac rice
    • 6 cups vegetable broth (heated)
    • 3/4 cup white wine

    Seasonings

    • 3 shallots (finely chopped)
    • 3 cloves garlic (minced)
    • 3 tablespoons olive oil
    • Salt and pepper

    Garnish

    • 3/4 cup parmesan cheese (grated)
    • 3 tablespoons butter
    • 1 1/2 tablespoons fresh thyme leaves

    How to Cook

    • Heat olive oil in a large skillet over medium heat. Sauté shallots and garlic for about 2-3 minutes.
    • Add arborio and konjac rice to the skillet, make sure the grains are well-coated with oil.
    • Pour in white wine, and stir until absorbed by the rice.
    • Gradually add heated vegetable broth, one cup at a time. Allow each addition to absorb before adding more.
    • Stir constantly for 18-20 minutes, or until Arborio rice is creamy and mixed well with konjac rice.
    • Remove from heat. Stir in grated Parmesan cheese, butter, and fresh thyme leaves.
    • Season with salt and pepper to taste.

    Tips on How to Serve

    Serve this decadent Italian risotto in elegant bowls, garnished with additional thyme leaves and a generous sprinkle of parmesan cheese. A glass of crisp white wine perfectly complements the dish, rounding out the dining experience.

    Greek Salad

    Elevate Greek Salad by adding konjac rice, enhancing the classic combination with a novel texture and a nutritious, flavorful twist.

    435

    Cal

    30gr

    Fat

    9.5gr

    Prot

    28gr

    Carbs

    10.7gr

    Fibre

    ‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

    • Prep Time: 25 mins
    • Cook Time: N/A
    • Serves 4

    Ingredients

    • 5 packs konjac rice
    • 2 cups cherry tomatoes (halved)
    • 2 cucumbers (diced)
    • 2 red bell peppers (diced)
    • 1 cup red onion, sliced into thin pieces
    • 1 cup kalamata olives (pitted and sliced)
    • 1 cup feta cheese (crumbled)
    • 1/2 cup fresh parsley, (chopped)

    Seasonings

    • 6 tablespoons extra virgin olive oil
    • 4 tablespoons red wine vinegar
    • 2 teaspoons dried oregano
    • Salt and pepper to taste

    Garnish

    • Lemon wedges
    • Warm pita bread or grilled chicken

    How to Cook

    • In a large bowl, mix konjac rice with cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, feta cheese, and fresh parsley.
    • For the dressing, whisk together extra virgin olive oil, red wine vinegar, and dried oregano in a small bowl. Add salt and pepper to taste.
    • Pour the dressing over the salad mixture and toss gently to ensure all ingredients are well coated.
    • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

    Tips on How to Serve

    Serve this colorful Greek Salad in a large bowl or plate individual portions to highlight its visual appeal. For a more filling meal, accompany the salad with warm pita bread or a side of grilled chicken.

    Korean Bibimbap

    Experience a guilt-free Bibimbap that revitalized with the addition of konjac rice while maintaining the vibrant colors and diverse flavors of Korean cuisine.

    500

    Cal

    25gr

    Fat

    30gr

    Prot

    45gr

    Carbs

    10gr

    Fibre

    ‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

    • Prep Time: 35mins
    • Serves 4

    Ingredients

    • 3 packs konjac rice
    • 2 carrots (julienned)
    • 1 zucchini (julienned)
    • 4 cups tomatoes (diced)
    • 2 cups spinach (blanched)
    • 2 cups bean sprouts (blanched)
    • 1 cup shiitake mushrooms (sliced)
    • 1 cup ground beef or tofu (cooked)
    • 4 eggs (fried sunny-side-up)
    • 1 cup kimchi (chopped)

    Seasonings

    • 2 tablespoons sesame oil
    • 4 tablespoons soy sauce
    • 2 tablespoons gochujang/Korean red pepper paste
    • 1 tablespoon sugar
    • 2 cloves garlic (minced)
    • 1 tablespoon sesame seeds (toasted)

    How to Cook

    • Sauté carrots, zucchini, and shiitake mushrooms individually with sesame oil until tender. Season with salt and pepper.
    • Blanch spinach and bean sprouts in hot water, then drain and toss with sesame oil and a pinch of salt.
    • Cook ground beef or tofu with soy sauce, sugar, and minced garlic until fully cooked.
    • Fry eggs sunny-side-up, keeping the yolks runny.
    • Divide the konjac rice among four bowls, arrange each vegetable, protein, and kimchi around the edges.
    • Top each bowl with a fried egg and sprinkle with toasted sesame seeds.
    • In a small bowl, mix gochujang with a bit of sesame oil and soy sauce to create a spicy sauce. Drizzle over the Bibimbap before serving.

    Tips on How to Serve

    Elevate the dining experience by serving Bibimbap in traditional Korean stone bowls (dolsot) for a visually stunning presentation. Encourage diners to mix the ingredients and spicy sauce thoroughly for a burst of flavors in every bite.

    Vegan Pilaf

    This Vegan Pilaf made with a blend of vegetables and konjac rice that all bathed in a flavorful broth, offering a fusion of flavors, textures and nutritions.

    262

    Cal

    10gr

    Fat

    3gr

    Prot

    20gr

    Carbs

    5gr

    Fibre

    ‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

    • Prep Time: 25mins
    • Cook Time: 35mins
    • Serves 4

    Ingredients

    • 3 packs konjac rice
    • 2 cups mixed vegetables (bell peppers, carrots, peas, and corn)
    • 1 onion (finely chopped)
    • 2 cloves garlic (minced)

    Seasonings

    • 4 cups vegetable broth
    • 2 tablespoons olive oil
    • 2 bay leaves
    • 1 teaspoon thyme (dried)
    • Salt and pepper

    How to Cook

    • In a large pan, heat olive oil and sauté chopped onions and garlic until fragrant.
    • Add mixed vegetables and sauté until slightly tender.
    • Pour in konjac rice and stir to coat in the flavors.
    • Add vegetable broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
    • Reduce heat, cover, and simmer until the konjac rice is tender and has absorbed the broth.
    • Remove bay leaves, fluff the pilaf with a fork, and let it sit covered for an additional 5 minutes to allow flavors to meld.

    Tips on How to Serve

    Elevate your vegan pilaf experience by serving it in individual bowls, garnished with fresh herbs like parsley or cilantro. Consider pairing it with a side of avocado slices or a squeeze of lemon for an extra burst of California-inspired freshness.

    Indian Biryani

    Discover the deliciousness of Biryani that uses konjac rice for lighter texture without sacrificing its traditional complex spice blends and robust flavors.

    650

    Cal

    35gr

    Fat

    40gr

    Prot

    55gr

    Carbs

    7gr

    Fibre

    ‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

    • Prep Time: 40mins
    • Cook Time: 50mins
    • Serves 4

    Ingredients

    • 5 packs konjac rice
    • 800g chicken or lamb (cut into pieces)
    • 1 1/2 cups yogurt
    • 3 onions (thinly sliced)
    • 3 tomatoes (chopped)
    • 3 tablespoons ginger-garlic paste
    • 3/4 cup fresh mint leaves (chopped)
    • 3/4 cup fresh coriander leaves (chopped)
    • 1/3 cup ghee or vegetable oil

    Seasonings

    • 4 tablespoons biryani masala
    • Salt
    • A pinch saffron strands (soaked in 2 tablespoons warm milk)

    Garnish

    • Fresh mint and coriander leaves
    • Lemon slices
    • Cucumber raita

    How to Cook

    • Marinate the meat with yogurt, biryani masala, and ginger-garlic paste for at least 30 minutes.
    • In a large pot, heat ghee or oil. Sauté onions until golden brown, then set half aside for garnish.
    • Add the marinated meat to the pot, browning it well. Stir in chopped tomatoes, mint, and coriander leaves briefly.
    • Carefully layer konjac rice over the meat mixture in the pot.
    • Sprinkle the saffron-infused milk and reserved fried onions over the konjac rice.
    • Cover the pot tightly and cook on low heat for 30-40 minutes, allowing the konjac rice to absorb flavors and the meat to tenderize.

    Note:You can also blend konjac rice with basmati rice. If you choose to do so, divide the quantity in half for each rice type.

    Tips on How to Serve

    For a visually appealing and refreshing complement, garnish your biryani with additional mint and coriander leaves. Serve with cucumber raita and lemon slices to balance the rich flavors.

    Chinese Fried Rice

    This version of Chinese Fried Rice captures the essence of the classic, blending konjac rice with tender meat, crisp vegetables, and eggs, all seasoned to perfection.

    350

    Cal

    22gr

    Fat

    15gr

    Prot

    26gr

    Carbs

    8gr

    Fibre

    ‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

    • Prep Time: 30mins
    • Cook Time: 20mins
    • Serves 4

    Ingredients

    • 5 packs konjac rice (prepared and cooled)
    • 1 1/2 cups cooked chicken, shrimp, or tofu (diced)
    • 1 1/2 cups mixed vegetables such as peas, carrots, and corn (diced)
    • 3 eggs (lightly beaten)
    • 3/4 cup green onions (chopped)
    • 3 cloves garlic (minced)

    Seasonings

    • 1 tablespoon sesame oil
    • 3 tablespoons vegetable oil
    • Salt and pepper

    How to Cook

    • Heat vegetable oil in a wok or large skillet over medium-high heat.
    • Add minced garlic and cook about 1 minute until fragrant. Add diced meat and cook until browned.
    • Push meat to the side; pour beaten eggs into the wok and scramble until just set.
    • Add diced vegetables to the wok, stir-frying for 3-4 minutes until beginning to soften.
    • Stir in konjac rice, breaking up clumps, and fry for 4-5 minutes until it's heated through.
    • Drizzle soy sauce and sesame oil evenly over the rice, stirring well to combine all ingredients.
    • Mix in green onions, season with salt and pepper, and stir-fry everything together for another 2-3 minutes.

    Note:You can also blend konjac rice with jasmine rice. If you choose to do so, divide the quantity in half for each rice type.

    Tips on How to Serve

    Serve the Chinese Fried Rice in individual bowls, garnished with extra chopped green onions. Complement with hot tea or a simple broth for a balanced meal.

    Mediterranean Tabbouleh

    This version of Tabbouleh retains the dish’s essence with its vibrant mix of parsley, mint, and tomatoes, while incorporating konjac rice for a healthier choice.

    255

    Cal

    13gr

    Fat

    9gr

    Prot

    29gr

    Carbs

    12gr

    Fibre

    ‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’

    • Prep Time: 22mins
    • Cook Time: 30mins
    • Serves 4

    Ingredients

    • 3 packs konjac rice
    • 4 cups fresh parsley (finely chopped)
    • 2 cups fresh mint leaves (finely chopped)
    • 4 cups tomatoes (diced)
    • 1 cup green onions (finely sliced)

    Seasonings

    • 1/2 cup lemon juice
    • 1/2 cup olive oil
    • 2 teaspoons salt
    • 1 teaspoon black pepper

    Garnish

    • Mint leaves
    • Grilled chicken or falafel

    How to Cook

    • In a large bowl, combine konjac rice with the finely chopped parsley, mint leaves, diced tomatoes, and finely sliced green onions.
    • In a separate bowl, mix together lemon juice, olive oil, salt, and black pepper to create the dressing.
    • Drizzle the dressing over the salad mixture
    • Transfer the chilled Tabbouleh into serving bowls.

    Tips on How to Serve

    Present this Tabbouleh in a decorative bowl, garnished with mint leaves. Pair it with grilled chicken or falafel to round out a flavorful Middle Eastern meal.