|Wakame is the type of seaweed often used in Miso soup, but it can also be used in salads, or mixed into rice like this recipe. It's a great way to incorporate seaweeds into your diet, and to enjoy a hint of the sea breeze in your meal.|
Ingredients (serves 2):
To Cook in the Rice Cooker:
To Prepare Separately:
Measure rice accurately and place in inner cooking pan. Rinse rice under water until water clears. Add water by filling up to the water scale marked “1” for “White Rice.” Cook the rice using the “White Rice” setting.
Crush wakame seaweed with your palms to make small flakes.
When rice completes cooking, add wakame and all other ingredients to the rice and gently fold in using the rice spatula.
Close the lid and let it set for 5 minutes.
Serve while hot.