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Updated: May 12, 2022




<Yield> 2 servings

<Prep time> 6 minutes ( doesn’t include soaking time for the rice and beans)

<Cook time> 50 minutes (varies depending on the rice cooker you use)


650ml water, divided

1 cup (150g) Japanese sushi rice

150g shiitake & shimeji mushrooms

⅓ cup (50g) beans and seeds mixture

1½ tablespoons (3g) unsalted dried wakame seaweed

1½ tablespoons toasted sesame seed

½ tablespoon rice wine

½ tablespoon Mirin

1 teaspoon Kombu dashi powder / vegetable dashi powder

2 pinches salt (optional)


1. Rinse the rice and drain the water. Soak rice and your choice of beans in 400ml of water for 1 hour.

2. Thinly slice the mushrooms. Hydrate wakame seaweed by soaking in 250ml of water for 5 minutes. Strain the wakame seaweed and save the liquid. Squeeze the wakame seaweed and chop it finely. Set it aside.

3. Add the soaked rice and beans from step 1 to the rice cooker. Next add in the kombu stock powder, rice wine, mirin and the liquid from the wakame seaweed. Place the mushrooms on top. Cook the mixture in a rice cooker on regular mode.

4. Once it's cooked, add in the chopped wakame seaweed and sesame seeds. Mix to combine. Adjust the taste with salt. Serve in a bowl along with fresh herbs.

<Miwa’s tips> ※Watch more on YouTube!

1. You can make this recipe with rice only. If that’s the case, use 1½ cups of rice instead.

2. Make sure the wakame seaweed is unsalted.

<Storage time>

Store in an air-tight container in the fridge for up to 4 days and in the freezer for up to 3 weeks.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!



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