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Rainbow Trout Hijiki Rice

You won't believe that this umami-packed Japanese rice dish only requires a rice cooker to make! This makes it a perfect meal to serve your friends and family when you just don't want to have to deal with the clean up after (we all have those days)!
45 Minutes
10 Ingredients
Spice Level

Learn to make it

Salted Rainbow Trout (5 pieces)
10.5 oz
$14.69
Salted Rainbow Trout (5 pieces)
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WelPac Hijiki Seaweed
2 oz
$3.69
WelPac Hijiki Seaweed
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Lemon (5 count)
~0.9-1 lb
$2.99
Lemon (5 count)
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Yamaki Shiradashi
500 ml
$5.99
Yamaki Shiradashi
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Kikkoman Ryorishu Cooking Sake Seasoning
33.8 oz
$7.29
Kikkoman Ryorishu Cooking Sake Seasoning
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LKK Premium Soy Sauce (1.75L)
1.75 L
$6.99
LKK Premium Soy Sauce (1.75L)
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Recipe for Rainbow Trout Hijiki Rice

Ingredients

For 4-6 servings

  • 1 tbsp dried hijiki
  • 2 c short-grain white rice, rinsed
  • 1 ½ c dashi
  • 2 tbsp sake
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp mirin or sake
  • 10 oz salted rainbow trout
  • 1 green onion, sliced
  • Lemon wedges for serving

Step by step

step 1

Soak the dried hijiki in a large bowl of cold water 30 minutes prior to cooking. Gently transfer the hijiki by hand into a colander and rinse thoroughly under running water and drain well.

step 2

While hijiki is soaking, prepare the rice mixture: in a rice cooker, combine rice, dashi, soy sauce, sesame oil, mirin or sake and soak for 20 minutes.

step 3

Add in the rehydrated hijiki and salted rainbow trout.

step 4

Turn rice cooker on to the white rice setting and cook until done. Once cooked, let the rice sit in the rice cooker for 20 minutes.

step 5

With a rice paddle, fluff the rice and break up the salted trout into bite sized pieces.

step 6

Top with sliced scallions and a wedge of fresh lemon!

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