Combine the rice and stock in a donabe or pot of your choice. Let the rice soak for 20 minutes.
Add the sea salt, smoked soy sauce, and EVOO. Spread the hijiki over the rice, followed by the corn, in even layers.
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.)
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.
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.