Recipe

Hijiki Rice Salad Recipe

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Ingredients

Directions

Step #1 Soak the hijiki in cool water for 1 hr, then drain it.
Step #2 Bring the water & 1/2 tsps salt to a boil in a medium saucepan, add rice.
Step #3 Turn heat down to low, & cover pan.
Step #4 Simmer rice 20 mins.
Step #5 Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water.
Step #6 Simmer it over mdium low heat for 15-20 mins, or until hijiki is tender.
Step #7 Drain & rinse hijiki under cold water.
Step #8 Now toast the sesame seeds in a small dry skillet over med-heat/flame, shaking the pan every once in awhile, until they brown lightly.
Step #9 Move the seeds to a plate to cool.
Step #10 Mix the scallions, snow peas, & carrot In a large-ish bowl.
Step #11 In a smaller bowl, mix the ginger, vinegar, honey, & oil, whisking to mix.
Step #12 Add the warm cooked rice to the vegetables.
Step #13 Add the cool hijiki & the vinaigrette.
Step #14 Toss well, add the sesame seeds, the remaining 1/4 tsps salt & pepper, if using.
Step #15 Toss again.
Step #16 Serve the salad warm, or chill it for 1 hr first.
Step #17 It will keep in the fridge, covered, for up to 3 days.
Step #18 Enjoy! For Vegan option use a Vegan sugar or honey sub.
Enjoy the Hijiki Rice Salad recipe