To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
In a heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rinsed rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job. Fluff the rice and chard with a fork.
Meanwhile, make the chili topping sauce by combining the remaining ingredients.
To serve, spoon the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm.