hijiki vegetarian sushi roll

Makes 4 servings

Ingredients

  • 1/4 cup dried hijiki seaweed
  • Water, as needed to soak hijiki
  • 1 cup bonito stock
  • 1 1/2 teaspoons rice vinegar
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons mirin
  • 1 tablespoon soy sauce
  • 3/4 teaspoon sesame seeds
  • 1/4 teaspoon shichimi togarashi
  • 1 1/2 teaspoons sesame oil

Directions

  1. Soak hijiki in cold water for 30 minutes.
  2. Drain and cook hijiki in bonito stock until desired texture. Drain and cool down.
  3. Season with the remaining ingredients. Taste and adjust seasonings, if necessary. Strain for use.

Chef’s Note: Shichimi Togarashi is a spicy Japanese seasoning blend, which includes chilies, sesame, orange peel, nori and more.

CIA FOODIES


Seaweed (Hijiki) Salad

hijiki vegetarian sushi roll
Makes 4 servings Chef’s Note: Shichimi Togarashi is a spicy Japanese seasoning blend, which includes chilies, sesame, orange peel, nori and more.

Ingredients

  • 1/4 cup dried hijiki seaweed
  • Water, as needed to soak hijiki
  • 1 cup bonito stock
  • 1 1/2 teaspoons rice vinegar
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons mirin
  • 1 tablespoon soy sauce
  • 3/4 teaspoon sesame seeds
  • 1/4 teaspoon shichimi togarashi
  • 1 1/2 teaspoons sesame oil

Directions

  1. Soak hijiki in cold water for 30 minutes.
  2. Drain and cook hijiki in bonito stock until desired texture. Drain and cool down.
  3. Season with the remaining ingredients. Taste and adjust seasonings, if necessary. Strain for use.

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