Steps

1. Wash the rice and soak for 30 minutes.
   🕒 00:02
2. Soak the dried hijiki seaweed in water and rehydrate for 15 to 20 minutes.
   🕒 01:10
3. Peel the carrot, slice thinly, then cut into julienne.
   🕒 01:18
4. Thinly slice the shiitake mushrooms.
   🕒 01:27
5. Trim the tough ends of the maitake mushrooms, slice thinly, and then shred by hand.
   🕒 01:30
6. Heat 0.5 tbsp of sesame oil in a frying pan over medium heat.
   🕒 01:35
7. Once hot, add the shiitake mushrooms and carrots and stir-fry.
   🕒 01:41
8. Once everything is combined, season with salt and pepper (to taste) and continue to stir-fry.
   🕒 01:49
9. When the mushroom caps are about half cooked, turn off the heat, transfer to a tray, spread out, and let cool.
   🕒 01:55
10. Briefly rinse the rehydrated hijiki seaweed and drain thoroughly.
    🕒 01:06
11. Pat the salted salmon dry with paper towels.
    🕒 01:11
12. Drain the soaked rice.
    🕒 01:16
13. In the rice cooker pot, add the drained rice, [A] Soy Sauce 1.5 tbsp, [A] Mirin (Sweet Rice Wine) 1.5 tbsp, [A] Cooking Sake (Rice Wine) 1.5 tbsp, and [A] Dashi Powder 0.5 tsp.
    🕒 01:19
14. Mix everything well, add water up to just below the 2-cup line, and mix again thoroughly.
    🕒 01:23
15. Place the cooled stir-fried mushrooms and carrots, drained hijiki seaweed, and salted salmon on top of the rice.
    🕒 01:31
16. Cook using the normal setting.
    🕒 01:41
17. Once cooked, open the lid, flake the salmon, and remove the bones and skin.
    🕒 01:47
18. Return the flaked salmon to the rice and mix everything together.
    🕒 01:54
19. Serve.
    🕒 02:03