Tuna and Hijiki Seaweed Mixed Rice

A satisfying dish packed with savory ingredients

Cooking time

10min+

Calories

342kcal

Sodium

630mg

Nutrition facts are for one serving.
Cooking time does not include rice cooking time. Nutrition values are calculated for 0.5 g (0.01 oz.) of salt.

Ingredients(Servings: 4)

Directions

Rehydrate the hijiki seaweed in water, then squeeze out excess moisture. Julienne the carrot. Remove the hard bottom from the shimeji mushrooms and break apart. Rinse the rice.
Place the rice and (A) into a rice cooker, then add the canned tuna fish along with its liquid. Add water to the correct amount for 2 cups (300 g / 10.6 oz.) of rice. Add the hijiki, carrot and shimeji mushrooms, then cook as usual.
Once cooked, leave to steam for about 5 minutes. Serve into bowls, top with the green onions, and season with salt, if desired.

Cooking Basics

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.