Wash hijiki and soak it in water until softened, then drain.

Press the oil out of the fried tofu skin using paper towels, cut it open to form a sheet, and finely chop the trimmed edges.

Mince the carrot and chop the green onions into small pieces.

In a bowl, mix ground chicken, hijiki, chopped tofu skin, minced carrot, green onions, and seasonings (sake, salt, ginger) until sticky.

Spread the meat mixture evenly over the tofu skin, leaving 1.5cm at the edge, roll tightly, and wrap in plastic wrap twice. Poke holes with a toothpick.

Place the roll seam-side down on a microwave-safe plate and heat at 600W for 3 minutes. Let cool slightly before unwrapping and slicing.