Hijiki Gohan Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Course: Rice, Rice dish Cuisine: Japanese Servings: 6 Calories: 283 kcal Author: Shihoko | Chopstick Chronicles Ingredients 2 cups rice *1 10 g dry hijiki *2 50 g edamame *3 50 g chicken mince (ground chicken) 1/2 carrot *or 40g 1 tbsp sesame seed oil a pinch of sesame seeds to top a pinch of bean sprouts to garnish Seasoning 2 tbsp soy sauce 1/2 tsp salt 1 tbsp sake 1 tbsp mirin 1 tsp sugar Metric - US Customary Instructions Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes. Cook rice in a rice cooker. *4 While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5...
Cook 3 cups of rice according to your rice cooker or if you don’t have a rice cooker, follow the instructions here *4.
Transfer the cooked rice in a separate bowl to cool it down. I used a Japanese wooden bowl*1 for sushi making.
Prepare all the fillings that you are going to use and set aside. *2 see some suggestions
I used Umeboshi (pickled plum), Okaka (bonito flakes), and Tuna. For Umeboshi, deseed the plums then divide the meat into three chunks. For Okaka, place bonito flakes into a small mixing bowl and combine with soy sauce and mirin. For Tuna, drain the brine or olive oil and mix with 1 tbs mayonnaise.
Prepare seaweed sheet (nori). ＊3
Place cling wrap over a rice bowl.
Place half a cup of cooked rice over the centre of the cling wrap.
Put about 1tsp of umeboshi (or any fillings of your choice) on the centre of the rice then top with another half cup of rice.
Wrap the cling wrap over the rice and squeeze and mould the rice into a triangle shape with your hands.
Remove the cling wrap and cover the bottom of the rice triangle with a nori sheet and set aside.
Repeat the same steps as above to make an onigiri with the bonito flake filling.
Notes
Cooking rice is not included in cooking time.*1 There are special wooden containers called “ohitsu” to keep cooked rice in Japan. Once the rice is cooked, the rice need to be loosened with a wooden spatula then kept it in the wooden container. Because the wooden container will absorb the extra moisture and make the cooked rice plump but not soggy.*2 Pickled plum, bonito flakes seasoned with soy sauce and mirin, tuna flavoured with mayonnaise, kelp simmered in soy sauce (tsukudani), teriyaki chicken, yakiniku (grilled beef) etc.*3 In Japan or from Japanese grocery stores, you can find nori already cut to the size of a regular Onigiri. If you can only get nori sheets for making sushi, I usually briefly roast it under a low oven or grill setting, and then cut out into 8 strips.
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