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In 1-gallon pot, combine water, white basmati rice, long grain brown rice, and salt. Bring to for 2-3 minutes . Add burdock, carrot, and onion. Lower flame, cover and allow to , stirring frequently, until rice is creamy and lightly thickened (1 to 1 1/2 hours ).
Cut fillet in 2-inch pieces. Add to soup 3 minutes before end of cooking, or until just tender.
Turn off flame; add toasted sesame oil, tamari, and scallions.
Ladle into bowls; garnish with nori strips.
Note: Scissors work best for cutting the nori.
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