Gather all the ingredients first. For the cooked rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe. If you just cooked your steamed rice, transfer it to a baking sheet lined with parchment paper to cool it and let the moisture evaporate.

Rehydrate 1 Tbsp dried hijiki seaweed in 1 cup water for 20 minutes.

Bring a small pot of water to a boil. Add 1 piece aburaage (deep-fried tofu pouch) 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 the water.

Slice 1 carrot into slabs and then julienne strips.

Heat 1 Tbsp toasted 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 1 Tbsp sake, 1 Tbsp sugar, and 3 Tbsp mirin.

Add 3 Tbsp soy sauce and mix all together.

Add ½ cup edamame and 3 servings cooked Japanese short-grain rice (cooled). Break the rice into smaller pieces (as Japanese rice tends to stick together) with a wooden spatula.

Make sure the rice is not clumped together and that each grain is well coated with the seasonings. Once heated through, serve and enjoy immediately.