Kombu fried rice

Bring about two cups of water to a boil and pour it over the kombu to rehydrate, five to 10 minutes.

Dice the red onion and the carrot, chop the napa cabbage and finely chop the green onion.

Once rehydrated, chop the kombu into small pieces.

Non-stick pan, medium heat, three tablespoons of grape seed or vegetable oil.

Saute the onions and carrots a couple of minutes.

Add the napa cabbage, green onion and kombu and saute a couple of minutes.

Add the edamame and corn and saute about a minute.

Add the leftover sushi rice and the soy sauce and saute two to three minutes.

Plate and sprinkle with black and white sesame seeds.