Hijiki gohan

Rinse Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the Japanese short-grain rice well and let it sit in a fine-mesh sieve for 30 minutes.

Place dried hijiki seaweed in a bowl and cover with ample cold water. Soak for 20-30 minutes until the dried hijiki seaweed is fully rehydrated and soft. Drain well and rinse gently. If the pieces are long, cut the hijiki seaweed into 2-3 cm lengths.

Blanch aburaage in boiling water for 1 minute to remove excess oil. Drain the aburaage, gently squeeze out any excess water, and slice into thin strips.