Gather all the ingredients first. If rice is not cooked yet, make 2 rice cooker cups (360 ml) rice in your rice cooker
Re-hydrate hijiki seaweed in 1 cup water for 20 minutes.
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.
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.
Add Sake, sugar and Mirin and mix.
Add soy sauce and mix well.
Add the edamame and steamed rice. Break the rice into smaller pieces (as Japanese rice tends to stick together).
Once the rice is no longer clump together, each grain is well coated with the seasonings and heated through, serve and enjoy immediately.
DONE!
