Ricecooker tuna rice

 

Nutrition-packed! Tuna & Hijiki Rice 🍚

Tuna’s rich flavor and hijiki’s umami soak into the rice for a hearty, nourishing dish!

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Ingredients (serves 5)

• Rice: 2 cups (2合)
• Canned tuna (in oil): 1 can (70 g)
• Carrot: 1/2, julienned
• Shimeji mushrooms: 100 g
• Dried hijiki: 10 g
• Water: to the 2-cup line

Seasoning (A)

• Sake: 1 tbsp
• Soy sauce: 1 tbsp
• Mirin: 1 tbsp
• Dashi powder: 1 tsp

Topping

• Chopped green onions

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How to make

1. Rinse rice and soak for 30 min.
2. Rehydrate hijiki, drain well.
3. Add (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.

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Tips

• Keep the tuna oil for extra richness.
• Add sesame seeds for aroma.
• You can use no-soak hijiki too!