Hijiki Rice Salad

1. 1

   Soak the hijiki in cool water for 1 hour, then drain it.

2. 2

   Bring the water and 1/2 teaspoons salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes.

3. 3

   Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over mdium low heat for 15-20 minutes, or until hijiki is tender. Drain and rinse hijiki under cold water.

4. 4

   Now toast the sesame seeds in a small dry skillet over medium heat, shaking the pan occasionally, until they brown lightly. Move the seeds to a plate to cool.

5. 5

   Mix the scallions, snow peas, and carrot in a large bowl. In a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix.

6. 6

   Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well, add the sesame seeds, the remaining 1/4 teaspoons salt and pepper, if using. Toss again.

7. 7

   Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days. Enjoy!

8. 8

   For Vegan option use a Vegan sugar or honey sub.

* Per serving · 4 servings · Values may vary.

No additional tips available.