Prepare the aromatics.
Place the dried shiitake mushrooms in a small bowl and cover with hot water.
Let them soak until they are soft and pliable, about 10-15 minutes.
Start the rice.
In a medium pot with a tight-fitting lid, combine the rinsed rice and the Kombu Dashi (or water).
Bring the mixture to a rolling boil.
Cook the rice.
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes.
Add the mushrooms.
Once the shiitakes are soft, remove them from the water, roughly chop them, and set aside. Carefully pour their flavorful soaking liquid into the simmering rice.
Combine everything.
Add the chopped shiitakes, onion, sesame seeds, sesame oil, soy sauce, edamame, and soaked sea greens to the pot.
Stir gently to combine.
Finish cooking.
Cover the pot again and continue to cook on low heat for another 15 minutes, or until the rice is tender and has absorbed most of the liquid. The final texture should be moist but not soupy.
Season and serve.
Taste the rice and adjust the seasoning with another splash of soy sauce or sesame oil if needed.
Serve immediately, or allow to cool to room temperature.
Don't skip the dashi. For an authentic, deep umami flavor, use Kombu Dashi. It creates a savory depth that water simply can't replicate and is the heart of this dish's flavor.
