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 using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan. Add water to the corresponding water level 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.