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Sumo Rice, No. 26, 28, 30 Persiaran 118C, Desa Tun Razak, Kuala Lumpur (2026)

15/08/2026

韩式烤牛肉饭
Beef Bulgogi Rice
食材
2碗相扑米饭（熟）
2 bowls SUMO rice (cooked)
300克牛肉片
300 g sliced beef
1/2根黄瓜，切薄片
1/2 cucumber, thinly sliced
适量泡菜和香菜
Kimchi & fresh coriander as desired
1根青葱，切片
1 spring onion, sliced
1汤匙白芝麻
1 tbsp sesame seeds

烤牛肉腌料Bulgogi Marinade
2汤匙酱油
2 tbsp soy sauce
1汤匙芝麻油
1 tbsp sesame oil
1汤匙蜂蜜
1 tbsp honey
1汤匙梨汁或苹果汁
1 tbsp pear juice or apple juice
2瓣蒜，切碎
2 cloves garlic, minced
1/2茶匙黑胡椒
1/2 tsp black pepper
1/2茶匙姜末
1/2 tsp grated ginger

做法Method
1.将牛肉片与所有腌料混合，腌制 20–30分钟。
Mix the sliced beef with all the marinade ingredients. Marinate for 20–30 minutes.
2.平底锅烧热，加入少量油。
Heat a pan over high heat with a little oil.
3.放入牛肉，大火快速翻炒至牛肉熟透并呈现焦香色泽。
Add the beef and stir-fry quickly over high heat until cooked and slightly caramelised.
4.将热腾腾的白米饭盛入碗中。
Place hot cooked white rice into serving bowls.
5.铺上烤牛肉、黄瓜片和泡菜。
Top with the bulgogi beef, cucumber slices and kimchi.
6.撒上青葱、香菜和白芝麻即可享用。
Garnish with spring onion, coriander and sesame seeds. Serve immediately.

大火快速炒牛肉，可以让牛肉边缘带有微微焦香，味道更接近韩式烤肉。
Cooking the beef quickly over high heat gives it delicious caramelised edges and a more authentic Korean BBQ flavour

01/08/2026

🍚 海鲜丼 Seafood Don
食材
2 碗相扑米饭（熟）

海鲜配料
三文鱼刺身 100 克
金枪鱼刺身 100 克
带子（干贝）80 克
甜虾 2 只
鱿鱼 50 克（切片）
三文鱼鱼子2 汤匙
海胆适量（可选）

配菜
青瓜片
紫苏叶或生菜
腌姜
芥末
海苔丝
白芝麻

酱汁
日本酱油 2 汤匙
味醂 1 汤匙
麻油 1 茶匙
糖 1 茶匙
清酒 1 茶匙（可选）

做法
1.将所有海鲜切成适口大小。
2.将相扑米饭盛入碗中。
3.把三文鱼、金枪鱼、带子、甜虾、鱿鱼等依序铺在饭上。
4.放上鱼子、海胆、青瓜、紫苏叶及腌姜。
5.淋上日式酱汁。
6.最后撒上白芝麻和海苔丝，即可享用。

Ingredients
2 cup SUMO Rice cookedor

Seafood
100g sashimi-grade salmon
100g sashimi-grade tuna
80g scallops
2 sweet shrimp
50g squid, sliced
2 tbsp salmon roe
Sea urchin

Garnish
Cucumber slices
Shiso leaves or lettuce
Pickled ginger
Wasabi
Shredded nori
White sesame seeds

Don Sauce
2 tbsp Japanese soy sauce
1 tbsp mirin
1 tsp sesame oil
1 tsp sugar
1 tsp sake (optional)

Instructions
1.Slice all seafood into bite-sized pieces.
2.Fill serving bowls with warm sumo rice.
3.Arrange the salmon, tuna, scallops, shrimp, and squid neatly on top.
4.Add salmon roe, sea urchin, cucumber, shiso leaves, and pickled ginger.
5.Drizzle the don sauce over the seafood.
6.Sprinkle with sesame seeds and shredded nori before serving.

🍣 海鲜丼 Seafood Don
一碗满满的新鲜海味！鲜甜三文鱼、金枪鱼、带子、甜虾、鱼子铺在香喷喷的相扑米饭上，每一口都充满日本风味。🍚✨
❤️ 在家也能轻松做出餐厅级日式海鲜丼！
#海鲜丼 #日本料理 #美食食谱

🍣 Seafood Don (Kaisendon)
Enjoy a restaurant-quality Japanese seafood rice bowl at home! Fresh salmon, tuna, scallops, sweet shrimp, squid, and salmon roe are served over fluffy SUMO Rice for the perfect balance of freshness and flavor. 🍚✨
Bring authentic Japanese taste to your dining table!

31/07/2026

🎁🎁🎁
FAIR 2026 IS BACK !!
@ AEON Prima Metro, Kepong***
(Let’s meet ASTRO MELODY Rice Sampling with Door-Gifts at the Rice Tasting Booth in AEON Supermarket - Rice Section) See you there!
Date: 1/8/2026 (Saturday)
Time: 11am - 12pm
*** Rice and Porridge Tasting will only be conducted when our sales promoter is around in the weekends at the booth, so do look out for us at this date! (while stocks last)
🎁🎁🎁
#2026年大米展回归啦！！
@ AEON Prima Metro（甲洞店）***
（在AEON超市大米区的试吃摊位，与ASTRO MELODY一起品尝大米，并领取精美礼品！）不见不散！
日期：2026年1月8日（星期六）
时间：上午11点 - 中午12点
***大米和粥的试吃活动仅在周末我们的销售人员在展位时进行，敬请届时光临！（数量有限，送完即止）

11/07/2026

鮭魚茶泡飯
Salmon Chazuke Rice
材料（2人份）
2碗相扑米饭（熟）
2片三文鱼（约200–250克）
500ml 日式高汤（Dashi）
1茶匙日式茶泡饭调味料（可选）
1汤匙酱油
1茶匙味醂（Mirin）
1颗溏心蛋（对半切）
1张紫菜（切丝）
1汤匙葱花
少许白芝麻
少许三叶或紫苏叶（装饰，可选）
少许芥末（可选）
做法
1.三文鱼撒少许盐，煎或烤至熟透备用。
2.将日式高汤加入酱油和味醂，小火加热，不需煮滚。
3.把相扑米饭盛入碗中，放上煎好的三文鱼。
4.加入溏心蛋、紫菜丝、葱花及芝麻。
5.将热高汤缓缓倒入碗中，刚好覆盖米饭即可。
6.最后放上紫苏叶或三叶，可依个人喜好加入少许芥末，即可享用。

Ingredients (Serves 2)
2 bowls SUMO rice (cooked)
2 salmon fillets (200–250g)
500ml Japanese dashi stock
1 tsp Ochazuke seasoning (optional)
1 tbsp soy sauce
1 tsp mirin
1 soft-boiled egg, halved
1 sheet nori, shredded
1 tbsp chopped spring onions
1 tsp toasted sesame seeds
Shiso leaves or mitsuba (optional)
Wasabi (optional)

Instructions
1.Season the salmon lightly with salt and pan-fry or grill until fully cooked.
2.Heat the dashi stock with soy sauce and mirin. Do not bring to a full boil.
3.Place the Sumo rice into serving bowls.
4.Top with the salmon, soft-boiled egg, shredded nori, spring onions, and sesame seeds.
5.Pour the hot dashi over the rice until just covered.
6.Garnish with shiso leaves or mitsuba. Add a little wasabi if desired and serve immediately.

27/06/2026

Tempura Curry Don 天妇罗虾咖喱饭
Ingredients | 材料 (4 Servings | 4人份)
4 cups SUMO rice (cooked)
4杯相扑米饭（熟）
2 cups Japanese curry sauce
2杯日式咖喱酱
1 medium onion, sliced
1个中等洋葱（切丝）
1 medium carrot, diced
1根中等胡萝卜（切丁）
2 medium potatoes, diced
2个中等马铃薯（切丁）
1 tablespoon cooking oil
1汤匙食用油
2 cups water
2杯清水
100g Japanese curry roux cubes
100克日式咖喱块
Chopped parsley or spring onion (optional, for garnish)
欧芹碎或葱花（可选，装饰）

Tempura天妇罗
8-10 large prawns, peeled and deveined
8-10只大虾，去壳去虾线
Assorted veggies (sweet potato slices, pumpkin, or green beans)
什锦蔬菜（红薯片、南瓜或四季豆）
1 cup all-purpose flour
1 杯通用面粉
1/4 cup cornstarch
1/4 杯玉米淀粉
1 large egg (beaten)
1 个大鸡蛋（打散）
1 cup ice-cold water
1 杯冰水
Cooking oil (for deep frying)
食用油（用于油炸）

Instructions | 做法
Step 1: Prepare the Curry
步骤1：制作咖喱
Heat oil in a pan. Sauté the sliced onion until fragrant and translucent. Add diced carrot and potato, then stir-fry for 2–3 minutes.
锅中加入食用油，加热后放入洋葱炒至透明且散发香气，再加入胡萝卜丁和马铃薯丁翻炒约2–3分钟。

Step 2: Cook the Curry
步骤2：煮咖喱
Pour in broth and simmer for 15–20 minutes until the vegetables are tender. Turn off the heat, add the curry roux cubes, and stir until fully dissolved. Return to low heat and simmer for another 5 minutes until thick.
加入高汤，煮15–20分钟至蔬菜变软。关火后加入日式咖喱块，搅拌至完全融化，再以小火煮约5分钟至咖喱浓稠。

Step 3: Prepare the Tempura
步骤3：准备天妇罗虾
Whisk the egg and ice-cold water together in a bowl. Add the flour and cornstarch, mixing lightly. Leave a few lumps in the batter for extra crunch.
Heat about 2 inches of cooking oil in a deep skillet or pot to 175°C (350°F).
Dip your prawns and vegetables into the batter, ensuring they are coated, and fry in batches for 2–3 minutes until golden and crispy.
Remove and drain on a wire rack or paper towels
将鸡蛋和冰水在碗中搅拌均匀。加入面粉和玉米淀粉，轻轻搅拌。面糊中留一些小疙瘩，这样口感会更酥脆。
在深煎锅或锅中倒入约 2 英寸的食用油，加热至 175°C (350°F)。
将虾和蔬菜蘸上面糊，确保裹匀，分批煎炸 2-3 分钟，直至金黄酥脆。
取出后放在晾架或纸巾上沥干水分

Step 4: Assemble the Donburi
步骤4：组合盖饭
Fill each serving bowl with cooked SUMO rice. Spoon generous amounts of Japanese curry over the rice.
将热腾腾的相扑米饭盛入碗中，再淋上适量日式咖喱。

Place two crispy tempura prawns on top of each bowl. Garnish with chopped parsley or spring onion if desired. Serve immediately while hot.
每碗放上2只酥脆的天妇罗虾，可撒上欧芹碎或葱花点缀，趁热享用。

13/06/2026

Bibimbap Karaage Chicken 韩式拌饭
Ingredients | 材料（4 Servings | 4人份）
4 cups cooked SUMO Rice｜4杯相扑米饭（熟）
300g boneless chicken thighs｜300克去骨鸡腿肉
200g shiitake mushrooms, sliced｜200克香菇（切片）
200g spinach｜200克菠菜
1 carrot, julienned｜1根胡萝卜（切丝）
1 courgette, julienned｜1条西葫芦（切丝）
¾ cup mung bean sprouts｜¾杯绿豆芽
4 eggs｜4颗鸡蛋
1 tsp toasted sesame seeds｜1茶匙烤香芝麻

Chicken Sauce | 鸡肉酱汁
1 tbsp soy sauce｜1汤匙酱油
1 tbsp mirin｜1汤匙味醂
1 tsp sugar｜1茶匙糖
1 tbsp minced garlic｜1汤匙蒜末
½ tbsp sesame oil｜½汤匙香油
Black pepper｜黑胡椒适量

Optional Toppings | 装饰配料（可选）
Sriracha sauce｜是拉差辣椒酱
Sesame seeds｜芝麻
Spring onions｜葱花

Method | 做法
1. Chicken | 鸡肉
Mix all sauce ingredients. Pan-fry chicken until golden and cooked through. Add sauce and toss well.
混合酱汁材料。鸡肉煎至金黄熟透，加入酱汁翻炒均匀。

2. Vegetables | 蔬菜
Sauté mushrooms until golden. Stir-fry spinach, carrot and courgette separately until just tender.
香菇炒至金黄；菠菜、胡萝卜丝和西葫芦丝分别炒至微熟。

3. Eggs | 蛋
Fry eggs until whites are set and yolks remain slightly runny.
将鸡蛋煎至蛋白凝固、蛋黄微流心。

4. Assemble | 组合
Divide rice into 4 bowls. Top with chicken, vegetables, bean sprouts and egg. Drizzle with Sriracha sauce and garnish with sesame seeds and spring onion
将米饭分装入4个碗中，铺上鸡肉、蔬菜、豆芽和煎蛋。淋上是拉差辣椒酱，撒上芝麻和葱花即可享用。 🍚

23/05/2026

牛肉寿喜烧锅
Beef Sukiyaki

Ingredients 食材
2cups SUMO rice (cooked) 相扑米饭(熟)
Soup Base 汤底
500g Water 水
5g Kombu 昆布
75g Sake 清酒
90g Mirin 味醂
80g Soy Sauce 酱油
25g Sugar 糖

Main Ingredients 主要食材
300g Beef Short Ribs Slices 火锅牛小排片
80g Onion, thick sliced 洋葱（厚片）
1 Leek, white part only, diagonal sliced 大葱白（斜切）
40g Carrot 胡萝卜片
100g Konjac 蒟蒻
40g Fresh Shiitake Mushroom 香菇
100g Oyster Mushrooms 平菇
50g Rocket Leaves 芝麻叶
400g Frozen Udon Noodles 冷冻乌冬面

Instructions 做法
1. Prepare the broth 准备汤底
Combine water and kombu in a pot. Heat gently for about 10 minutes without boiling. Remove kombu before boiling.
锅中加入清水和昆布，小火加热约10分钟，不要煮沸。水快滚时取出昆布。

2. Make the sukiyaki sauce 调制寿喜烧酱汁
Add sake, mirin, soy sauce, and sugar into the pot. Stir until sugar dissolves.
加入清酒、味醂、酱油和糖，搅拌至糖融化。

3. Cook the vegetables 烹煮蔬菜
Add onion, leek, carrot, konjac, shiitake mushrooms, and oyster mushrooms. Simmer for 5–7 minutes until slightly tender.
加入洋葱、大葱、胡萝卜、蒟蒻、香菇和平菇，小火煮约5–7分钟至微软。

4. Cook the beef 加入牛肉
Add sliced beef and cook briefly until just done.
加入牛肉片，稍微煮至变色即可。

5. Add udon noodles 加入乌冬面
Add frozen udon noodles and cook for about 2–3 minutes.
放入冷冻乌冬面，煮约2–3分钟。

6. Finish and serve 完成
Add rocket leaves and cook for another 30 seconds and serve with sumo rice.
最后加入芝麻叶，再煮30秒配相扑米饭一起享用。

Tips 小贴士
Traditionally served with raw egg dipping sauce.
传统吃法可搭配生鸡蛋蘸食。
You can also add tofu, napa cabbage, or enoki mushrooms.
也可加入豆腐、大白菜或金针菇增加风味。

15/05/2026

kimchi gyudon
韩式泡菜牛肉饭
Ingredients 食材
450g sirloin steak (thinly sliced)
450克西冷牛排（切薄片）
1 onion (thinly sliced)
1粒洋葱（切薄片）
60ml soy sauce
60毫升酱油
1 tbsp mirin
1大匙味醂
60ml water
60毫升清水
0.25 tsp dashi powder
0.25茶匙日式高汤粉
0.5 tsp sugar
0.5茶匙糖
0.5 tbsp sesame oil
0.5大匙麻油
2 large eggs
2颗鸡蛋
To Serve 配料
2 cups cooked SUMO rice
2杯煮熟的相扑米饭
0.5 cup cabbage kimchi
0.5杯韩式泡菜
Green onions for garnish
葱花适量装饰

Instructions 做法
1. Prepare the Eggs 准备温泉蛋
Take the eggs out from the refrigerator and rinse with warm water. Let them sit for 10–15 minutes until room temperature.
Mix soy sauce, mirin, dashi powder, and sugar in a bowl. Set aside.
先将鸡蛋从冰箱取出，用温水冲洗后静置10–15分钟回温。
将酱油、味醂、日式高汤粉和糖混合备用。

2. Cook the Beef 煮牛肉
Heat sesame oil in a large pan. Stir-fry onions until soft, about 2 minutes.
Add beef slices and cook for another 2 minutes. Pour in the sauce mixture. Once boiling, reduce heat and simmer for about 5 minutes. Remove any scum on the surface and turn off the heat.
平底锅烧热麻油，加入洋葱炒软约2分钟。
加入牛肉片再炒2分钟，倒入调好的酱汁。煮滚后转小火炖煮约5分钟，并撇去表面浮沫，熄火备用。

3. Make the Onsen Tamago 制作温泉蛋
Fill a saucepan with enough water to cover the eggs and bring to a boil. Turn off the heat.
Carefully place eggs into the hot water without covering the pot. Leave for 11–12 minutes. Remove and drain.
锅中加入足够的水煮滚后关火。
轻轻放入鸡蛋，不需盖锅盖，浸泡11–12分钟后取出沥干。

4. Assemble the Bowl 组合牛丼
Divide cooked SUMO rice into 2 bowls. Top with beef and kimchi. Crack one onsen egg onto each bowl. Garnish with green onions and serve immediately.
将煮好的相扑米饭分入2个碗中，铺上牛肉与泡菜。
每碗放上一颗温泉蛋，撒上葱花即可享用。

09/05/2026

Truffle Roast Wagyu Don
Ingredients ｜材料
1 cup SUMO rice, cooked
1杯相扑米（煮熟）
300g wagyu steak
300克和牛牛排
2 stalks spring onion
2根青葱
(white part sliced thinly, green part finely chopped)
（葱白切丝，葱青切碎）
2 tsp sliced truffles in oil
2茶匙油浸松露片
1 pack shimeji mushrooms
1包白玉菇
Furikake (Japanese rice seasoning)
日式香松调味料
2 tbsp butter
2汤匙牛油
2 tbsp soy sauce
2汤匙酱油
1 tbsp mirin
1汤匙味醂
1 tsp garlic
1茶匙蒜末
Chopped green onions
葱花
Salt and pepper
盐与黑胡椒

Onsen Egg ｜温泉蛋
Ingredients ｜材料
2 large cold eggs
2颗冷藏鸡蛋
1 tbsp corn starch mixed with 1 tbsp water
1汤匙玉米粉 + 1汤匙清水混合
7-inch pot
7寸小锅
1 liter water + 250ml room temperature water
1公升热水 + 250毫升常温水

Instructions ｜做法
1. Onsen Egg温泉蛋
Fill the pot with water and bring to a boil.
Remove from heat and add room temperature water together with the corn starch mixture. Stir well.
Slowly place the eggs into the pot. Cover with a lid and let sit for 10 minutes.
Remove the eggs and place into cold water. Gently crack the eggs into a bowl.
锅中加入清水煮滚。
离火后加入常温水和玉米粉水，搅拌均匀。
慢慢放入鸡蛋，盖上锅盖焖10分钟。
取出鸡蛋放入冷水中降温，再轻轻敲开备用。
2.Mushroom炒白玉菇
Heat butter in a pan.
Add shimeji mushrooms and cook for 3–4 minutes.
Add garlic and soy sauce, stir well.
锅中加入牛油。
放入白玉菇炒3–4分钟。
加入蒜末和酱油炒香。

3. Cook Wagyu ｜煎和牛
Season wagyu with salt and black pepper.
Pan-sear for about 1 minute each side until nicely browned.
和牛撒上盐和黑胡椒。
两面各煎约1分钟至上色。
Slice the beef.
切片备用。

4. Assemble Bowl ｜组合丼饭
Place hot SUMO rice into a bowl.
Top with wagyu, mushrooms and onsen egg.
把热相扑米饭放入碗中。
铺上和牛、白玉菇和温泉蛋。
Add truffle slices, furikake and spring onions.
最后放上松露片、香松与葱花即可。

02/05/2026

Negitoro Don
葱香金枪鱼丼饭

🧾 Ingredients
材料
1 cup SUMO rice (cooked)
1杯相扑米饭（已煮熟）
180 g sushi-grade tuna
180克刺身级金枪鱼
5 cm leek (finely chopped)
5厘米葱白（切碎）

🥢 Others
其他配料
3 cm spring onion (chopped)
3厘米青葱（切碎）
1 egg yolk / onsen egg
1颗蛋黄 / 温泉蛋

🥣 Sauce
酱汁
1 tbsp soy sauce
1汤匙酱油
1/4 tsp wasabi paste
1/4茶匙芥末酱

👨‍🍳 Instructions
做法
1.Mince the sushi-grade tuna by finely chopping with a knife.
将刺身级金枪鱼用刀细细剁碎。
2.In a bowl, mix minced tuna with chopped leek.
将金枪鱼碎与葱白混合均匀。
3.In a small bowl, mix soy sauce and wasabi paste.
将酱油与芥末酱混合备用。
4.Prepare the onsen egg:
Bring water to a boil, turn off heat, gently add eggs, cover and let sit for 12 minutes. Transfer to ice water.
准备温泉蛋：水煮沸后关火，放入鸡蛋，加盖静置12分钟，再放入冰水冷却。
5.Scoop rice into a serving bowl, spread the tuna mixture on top.
将米饭盛入碗中，铺上金枪鱼碎。
6.Make a small hole in the center and place the onsen egg.
在中间挖一个小洞，放入温泉蛋。
7.Drizzle sauce over the tuna and garnish with spring onion.
淋上酱汁，撒上青葱即可享用。

Sumo Rice

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