Look for kelp! Hetty McKinnon's Seaweed Recipes

Hijiki baked rice wrapped in nori

You might call these lazy sushi rice rolls or seaweed rice tacos, but we eat an iteration of this meal at least once a fortnight ( which is a lot in our family, as we have a vast repertoire of favourites).

The beauty of this dish is that it requires no thought, it is nutritious and filling, and it can be topped with whatever vegetables you have on hand. Cucumber or raw zucchini are good toppings, but you can also add sweet corn, pan-fried mushrooms, wilted spinach and more. Seaweed snacks, the little crispy and salty sheets of nori, are a staple in our house and add a fun and cheeky element to this meal.

For 4 people

6 g of dried hijiki , soaked in 750ml hot water900g cooked white or brown rice (from 400g raw)2 tbsp rice vinegar 1 tbsp oil toasted sesame seeds 1 tsp sea salt 1 tsp white sugar 140 g extra-virgin edamame beans olive or oil neutral island Kewpie, regular or vegan mayonnaise Sriracha chili sauce or hot sauce Furikake or vegan furikake 4 packets grilled seasoned seaweed snacks 1 avocado, sliced >

Preheat the oven to 230°C.

Drain the hijiki in a fine sieve and rinse with water cold. Drain again, then transfer to a large bowl. Add rice, rice vinegar, sesame oil, sea salt and sugar and stir to combine. Add the edamame beans and fold them.

Drizzle a deep baking sheet (about 43 centimeters by 30 centimeters) with oil and add the rice mixture, pressing on it so that it is spread all the way to the corners and edges. Place in the oven and cook for 20 to 25 minutes, until there are a few golden spots on the top of the rice. Remove from oven.

If using regular mayonnaise, add a little water (one to two teaspoons is enough) to make it runny. Drizzle or drizzle the mayonnaise (I like the Kewpie brand better) over the rice in a zigzag pattern, then do the same with the sriracha hot sauce or hot sauce. Spread the furikake over the entire surface.

Serve with the seaweed snacks and the avocado on the side. To eat, place a ball of rice on a sheet of seaweed, add a slice of avocado and roll it up.

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