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Hijiki Rice Salad, aka Seaweed Salad


Laura, using Vegetarian Planet as core reference

"It may not be for everyone, but fun to add some "exotic" tastes to the table." ---Laura


28 g 1 ounce dried hijiki (about 1 cup)
2 ¼ c. water
¾ t. salt
240 ml1 c. brown rice (I use short grain Lundberg)
30 ml2 T. toasted hulled sesame seeds ( Asian markets have shakers of toasted sesame/nori blends….)
4 scallions, minced
1 ½ c. snow peas, cut thin julienne strips
1 med. carrot, minced
5 ml1 t. grated ginger
¼.c. rice vinegar
10 ml2 t. sweetener (Trader Joe’s had nicely balanced sweetened rice vinegar that’s great)
30 ml2 T oil (take your pick, but a little sesame oil tossed in is good without being too heavy)
tamari, miren optional


Soak hijiki cool water 1 hour…drain
Cook rice (water + salt…or your way)
Cook hijiki: cover generously w/ water and simmer med/low 15-20 min..till tender
Drain and rinse in cold water
Toast sesame seeds in small skillet….until lightly brown…cool (unless you use prepared)
Combine scallions, carrot, snow peas in large bowl
Combine ginger, vinegar, sugar, oil small bowl
Add warm cooked rice to veg…add cool hijiki and vinaigrette…Toss and add sesame
seeds…..taste to see if you’d like a bit of tamari and/or miren added
Garnish or side with more ginger, pickled ginger, daikon, even parsley


"Sea vegetables are loaded with nutrients ---- explore a bit and enjoy good health."--Laura

Major Ingredients: