Steps

1. Rinse 2 cups of rice and soak in water for 30 minutes. (Key Tip!) Soaking allows the rice to cook evenly and become fluffy.
   🕒 01:47
2. Soak 10g of dried hijiki seaweed in water until just covered for 15-20 minutes to rehydrate.
   🕒 02:02
3. Peel 50g of carrot, slice thinly, then cut into julienne.
   🕒 02:20
4. Trim the tough ends from 3 shiitake mushrooms and slice thinly.
   🕒 02:40
5. Thinly slice the root ends of 100g of maitake mushrooms, then break them into bite-sized pieces by hand.
   🕒 03:00
6. Heat 0.5 tbsp of sesame oil in a frying pan over medium heat.
   🕒 03:20
7. Add the sliced shiitake mushrooms, maitake mushrooms, and carrots to the heated pan and sauté over medium heat.
   🕒 03:35
8. Once everything is combined, lightly season with salt and pepper (to taste) and continue to stir-fry.
   🕒 03:48
9. Sauté until the mushrooms release their moisture and their volume reduces by about half. (Key Tip!) Sautéing evaporates the mushroom's moisture, concentrating their umami flavor and creating a fragrant result.
   🕒 03:59
10. Once softened, spread the ingredients out and cook without stirring for about 1 minute until lightly browned. Stir and remove from heat.
    🕒 04:18
11. Transfer the sautéed mushrooms and carrots to a tray and spread them out to cool.
    🕒 04:45
12. Rinse the rehydrated dried hijiki seaweed under water, drain thoroughly, and further pat dry with paper towels.
    🕒 04:57
13. Thoroughly pat dry the surface of 2 fillets of salted salmon with paper towels. (Key Tip!) Patting dry the salmon helps to reduce any fishy odor.
    🕒 05:11
14. Drain the water from the soaked rice.
    🕒 05:28
15. Add the drained rice to a rice cooker. Add 1.5 tbsp soy sauce, 1.5 tbsp mirin (sweet rice wine), 1.5 tbsp cooking sake (rice wine), and 0.5 tsp dashi powder, and mix well.
    🕒 05:34
16. Add water until it reaches slightly below the 2-cup mark, and mix again thoroughly. (Key Tip!) Adjust the water level to the 2-cup mark according to your rice cooker's instructions.
    🕒 05:48
17. Spread the cooled sautéed mushrooms and carrots evenly over the rice in the rice cooker.
    🕒 06:05
18. Generously add the drained dried hijiki seaweed on top.
    🕒 06:16
19. Finally, place the salted salmon on top and cook using the standard cooking mode.
    🕒 06:22
20. Open the lid once the rice is cooked.
    🕒 06:32
21. Carefully remove the cooked salmon, peel off the skin and remove the bones, then lightly flake the flesh.
    🕒 06:40
22. Return the flaked salmon flesh to the rice cooker and mix everything together.
    🕒 07:19
23. If it's difficult to mix in the rice cooker, transfer to a large bowl and mix.
    🕒 07:47
24. Once everything is well combined, plate and serve. (Key Tip!) It's okay to flake the salmon roughly. Mixing will further break it down.
    🕒 08:00