Hijiki seaweed contains 10x more calcium than milk, which is why Japanese fishermen ate it for bone strength at sea.
Tuna and Hijiki Rice
Dive into a bowl of Tuna and Hijiki Rice, a delightful fusion of flavors that will satisfy your cravings! This wholesome dish combines tender tuna with the earthy taste of hijiki seaweed, all nestled in perfectly cooked rice. With a splash of soy sauce and a hint of sesame oil, every bite is a savory adventure you won't want to miss!
Prep
15
min
Cook
30
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥬Fresh Produce(2)
- Carrot: 1/2, julienned
- Water: to the 2-cup line
🥩Meat & Seafood(1)
- Canned tuna (in oil): 1 can (70 g) (0.04 oz)
🫙Pantry Staples(1)
- Rice: 2 cups (2合) (480 ml)
🍯Sauces & Condiments(2)
- Mirin: 1 tbsp (15 ml)
- Soy sauce: 1 tbsp (15 ml)
📦Other(5)
- Dashi powder: 1 tsp (5 ml)
- Chopped green onionsoptional
- Dried hijiki: 10 g (0.35 oz)
- Sake: 1 tbsp (15 ml)
- Shimeji mushrooms: 100 g (3.53 oz)
👨🍳 Instructions
- 1
Rinse rice and soak for 30 minutes.
- 2
Rehydrate hijiki, drain well.
- 3
Add seasoning (A) to rice, fill water to the 2-cup line.
- 4
Top with hijiki, tuna (with oil), shimeji, and carrot.
- 5
Cook as usual, then mix and top with green onions.
💡 Pro Tips
- ✓Soak hijiki for exactly 20-30 minutes in cold water to achieve optimal texture - longer soaking creates mushy seaweed that releases excess salt and minerals.timing20-30 minutes
- ✓Drain hijiki thoroughly and squeeze out excess water using clean kitchen towel because residual moisture will create a 15-20% increase in cooking liquid, making rice soggy.technique15-20% liquid increase
- ✓Use sushi rice (short-grain) and maintain a 1:1.1 water-to-rice ratio when cooking with hijiki because the seaweed absorbs additional moisture during cooking.ingredient1:1.1 ratio
- ✓Add tuna with its oil directly on top without mixing before cooking because the oil creates a protective layer that prevents the fish from overcooking and becoming dry.technique
- ✓Let rice rest for 10 minutes after cooking before mixing to allow steam to finish cooking the top ingredients and prevent breaking the rice grains when folding.timing10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
beginner
Share this recipe
Hijiki seaweed contains 10x more calcium than milk, which is why Japanese fishermen ate it for bone strength at sea.
Tuna and Hijiki Rice
Dive into a bowl of Tuna and Hijiki Rice, a delightful fusion of flavors that will satisfy your cravings! This wholesome dish combines tender tuna with the earthy taste of hijiki seaweed, all nestled in perfectly cooked rice. With a splash of soy sauce and a hint of sesame oil, every bite is a savory adventure you won't want to miss!
📝 Ingredients
Serves 5🥬Fresh Produce(2)
- Carrot: 1/2, julienned
- Water: to the 2-cup line
🥩Meat & Seafood(1)
- Canned tuna (in oil): 1 can (70 g) (0.04 oz)
🫙Pantry Staples(1)
- Rice: 2 cups (2合) (480 ml)
🍯Sauces & Condiments(2)
- Mirin: 1 tbsp (15 ml)
- Soy sauce: 1 tbsp (15 ml)
📦Other(5)
- Dashi powder: 1 tsp (5 ml)
- Chopped green onionsoptional
- Dried hijiki: 10 g (0.35 oz)
- Sake: 1 tbsp (15 ml)
- Shimeji mushrooms: 100 g (3.53 oz)
👨🍳 Instructions
- 1
Rinse rice and soak for 30 minutes.
- 2
Rehydrate hijiki, drain well.
- 3
Add seasoning (A) to rice, fill water to the 2-cup line.
- 4
Top with hijiki, tuna (with oil), shimeji, and carrot.
- 5
Cook as usual, then mix and top with green onions.
💡 Pro Tips
- ✓Soak hijiki for exactly 20-30 minutes in cold water to achieve optimal texture - longer soaking creates mushy seaweed that releases excess salt and minerals.timing20-30 minutes
- ✓Drain hijiki thoroughly and squeeze out excess water using clean kitchen towel because residual moisture will create a 15-20% increase in cooking liquid, making rice soggy.technique15-20% liquid increase
- ✓Use sushi rice (short-grain) and maintain a 1:1.1 water-to-rice ratio when cooking with hijiki because the seaweed absorbs additional moisture during cooking.ingredient1:1.1 ratio
- ✓Add tuna with its oil directly on top without mixing before cooking because the oil creates a protective layer that prevents the fish from overcooking and becoming dry.technique
- ✓Let rice rest for 10 minutes after cooking before mixing to allow steam to finish cooking the top ingredients and prevent breaking the rice grains when folding.timing10 minutes