Step 1

Gather all the ingredients first. If you just made your steamed rice, transfer to a baking sheet lined with parchment paper to let cool and let moisture evaporate.

Step 2

Re-hydrate hijiki seaweed in 1 cup water for 20 minutes.

Step 3

Bring a small pot of water to a boil. Add the aburaage in the boiling water and flip once. This step is optional, but it’s best to remove the oil from the aburaage. Transfer to a plate to let cool. Cut into thin strips and squeeze out water.

Step 4

Slice the carrot into slabs and then julienne.

Step 5

Heat sesame oil over medium heat in a large frying pan. When it’s hot, add the hijiki seaweed, aburaage, and carrot. Sauté to coat with the oil.

Step 6

Add 1 Tbsp sake, 1 Tbsp granulated sugar, and 3 Tbsp mirin.

Step 7

Add 3-4 Tbsp gluten free soy sauce and mix all together.

Step 8

Add the edamame and steamed rice. Break the rice into smaller pieces (as Japanese rice tends to stick together).

Step 9

Once the rice is no longer clump together, each grain is well coated with the seasonings and heated through, serve and enjoy immediately.