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[close type="images"] [open type="instructions"] [instruction step="1" text="Combine the rice and stock in a donabe or pot of your choice. Let the rice soak for 20 minutes."] [instruction step="2" text="Add the sea salt, smoked soy sauce, and EVOO. Spread the hijiki over the rice, followed by the corn, in even layers."] [instruction step="3" text="Cover the donabe with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. (If you use a regular/ classic-style donabe or pot, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10 - 12 minutes or until the water is absorbed fully.)"] [instruction step="4" text="Turn off the heat and let it stand for 20 minutes. Meanwhile, mix about 1 tablespoon of harissa and 1 - 2 tablespoons of Brightland EVOO in a small cup. Set aside."] [instruction step="5" text="Uncover and gently fluff the contents. Serve into individual bowls and garnish with some chopped herbs, radish, nuts, and avocado. Drizzle some harissa/EVOO mixture (and even more EVOO if you like – I like the ROSETTE garlic olive oil), and squeeze lemon to enjoy."] [close type="instructions"] [open type="images" count="1"] 
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Today we are with Naoko Takei Moore, @mrsdonabe, author of DONABE Cookbook as well as the owner of TOIRO, @toirokitchen, in LA. We couldn’t be more excited to bring you all into her kitchen!
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="2 rice-cups (360 ml) short grain rice, rinsed"] [ingredient product="false" text="1 1/2 cups (360 ml) vegetable stock or water"] [ingredient product="false" text="1 teaspoon sea salt"] [ingredient product="false" text="1 tablespoon smoked soy sauce (can substitute w/ regular soy sauce)"] [ingredient product="true" handle="rosette" title="Brightland ROSETTE garlic olive oil" text="1 tablespoon and more of PRODUCT"] [ingredient product="false" text="1 tablespoon dry hijiki seaweed, reconstituted"] [ingredient product="false" text="Kernels from 2 ears of corn"] [ingredient product="false" text="Your choice of mixed chopped herbs (such as cilantro, basil, mint, green onion etc.)"] [ingredient product="false" text="Sliced radish, roasted pistachio, sliced avocado, lemon wedges"] [ingredient product="false" text="Harissa"] [close type="ingredients"] [open type="images" count="2"] [close type="images"] [open type="instructions"] [instruction step="1" text="Combine the rice and stock in a donabe or pot of your choice. Let the rice soak for 20 minutes."] [instruction step="2" text="Add the sea salt, smoked soy sauce, and EVOO. Spread the hijiki over the rice, followed by the corn, in even layers."] [instruction step="3" text="Cover the donabe with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. (If you use a regular/ classic-style donabe or pot, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10 - 12 minutes or until the water is absorbed fully.)"] [instruction step="4" text="Turn off the heat and let it stand for 20 minutes. Meanwhile, mix about 1 tablespoon of harissa and 1 - 2 tablespoons of Brightland EVOO in a small cup. Set aside."] [instruction step="5" text="Uncover and gently fluff the contents. Serve into individual bowls and garnish with some chopped herbs, radish, nuts, and avocado. Drizzle some harissa/EVOO mixture (and even more EVOO if you like – I like the ROSETTE garlic olive oil), and squeeze lemon to enjoy."] [close type="instructions"] [open type="images" count="1"] [close type="images"]
