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Combine the water and kombu in a donabe and let the kombu soak for 30 minutes. The kombu will reconstitute and double in size.
Set the donabe, uncovered, over medium heat. Just before the broth comes to a simmer (after about 20 to 25 minutes), remove the kombu. Then quickly turn up the heat to bring to a simmer; immediately turn off the heat. Add the katsuobushi all at once.
Wait until the katsuobushi settles in the bottom of the donabe, about 2 minutes. Strain into a bowl through a fine-mesh sieve lined with a double layer of damp cheesecloth or a thin cotton cloth. Let the dashi drain by gravity or press very gently. Do not press hard or squeeze, as doing so will add a slight fishy flavor to the dashi.
In the donabe, combine the rice with the dashi, sake, usukuchi shoyu, and sesame oil. Let the rice soak for 20 minutes.
Spread the rehydrated hijiki over the rice and lay the salmon on top. Cover with both lids and cook over medium-high heat for 13 to 15 minutes. Turn off the heat and let it rest undisturbed for 20 minutes.
Uncover, peel off the salmon skin (also remove the bones if using store-bought salted salmon), and gently fluff by breaking up the fish with a spatula until all the components are mixed thoroughly. Serve in individual bowls at the table. Top with some mixed chopped herbs, and squeeze lemon to enjoy.
