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You need Uncooked Rice (1 cup = 180 ml rice cup).
Prepare Dried Hijiki.
Use Carrot.
You need to prepare light tuna.
You need to prepare Shimeji Mushroom.
Provide Abura-age (thin fried tofu).
You need Soy sauce.
Use Sugar.
You need Sake.
Provide Mochi (rice cake).
Use Katsuo-dashi powder.

Lightly rinse the rice. Fill the rice cooker bowl with water up to the 2 cup level mark and soak it for about 1 hour. Rehydrate the hijiki in water for about 30 minutes, then drain well..
Cut the carrot, shimeji mushrooms, abura-age (I recommend rehydrating it in hot water and draining before using) into bite-sized pieces..
Add the all ingredients and seasonings into the rice cooker, then place the mochi on the top (Mochi is not necessary, but it gives the rice a sticky texture!). Cook the rice on the usual setting..
When it's done, leave to steam for 10 minutes without opening the rice cooker. Finally, mix the rice gently..

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