Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients.(I prefer using white rice when I want to add a lot of ingredients. lol.)Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline

A scallop version of "Deep Flavored! Clam Stick and Shimeji Mushroom Rice".If you parboil the baby scallops, it will be flavorful and delicious.You can also use regular scallops, but for mixed rice, it's easier to eat baby scallops. Recipe by umemodoki

The sea bream my husband caught was just the right size to fit in the rice cooker, so I made this.If you cook the rice and the fish with the bones intact, it'll flavor the rice. If you wash the blood carefully, it won't smell fishy. Don't use the timer function - the long you leave the fish soaking in the rice water, the bitter it'll become. Pour hot green tea over rice to make sea bream ochazuke - delicious! (Tea tastes better than dashi stock). Recipe by pekohime

These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako.Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221

I had tons of different types of seaweed in my pantry.The amount of rice should be one generous bowl's worth and a pinch of shio-konbu. It's already salted, so you don't need more salt. Cover the dish when you microwave. Recipe by Shampoo hat

Honestly, I was apalled to see that for the cost of 227g of baby cereal, and a little time, I could make nearly 900g myself, with the same "just add water" convenience! Bonus: no unpronounceable ingredients!

When baby is between 4~6 months old, you can start giving them real food. Rice cereal is almost always the 1st food that you will give to your baby.

This is a standard dish that I prepare often at home.Adjust the amount of soy sauce to suit your tastes. Recipe by Yuuyuu0221

I received some uni (sea urchin) as a gift, so I wented to get some sashimi fish in a hurry and made an instant (cutting corners) sushi rice. The next time I may challenge myself by making chirashi sushi and proper sushi rice. But this instant sushi rice is tasty enough if you're making a small amount. For 2 1/2 rice cooker cups worth. Recipe by momoco

This fried rice packed with the Umami taste of Shiitake, baby sardines, and eggs can be prepared in no time!!Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

I wanted to try something new and wanted crab rice and I went to work and the family loved it. Let me know if you tried it?

My husband and I both love vinegary sushi rice. I think we use twice the amount of vinegar that is normally used, but this is the standard in our house when we make sushi rice.When mixing the sushi vinegar into the rice, be careful not to knead the rice, or it will get too stickly. Use a cutting motion with your rice spatula to mix. If you evaporate the moisture quickly by fanning the rice, it will become nice and shiny. For 3 to 4 servings. Recipe by rokuro