We offer FREE UK mainland delivery on orders over £40. More info...

Hijiki Rice

October 09, 2013

Gluten free recipe with mineral rich sea vegetable hijiki. Hijiki is known to be a good source of iron, calcium and magnesium.

Serves 4



Braised Hijiki Mixture


  • One handful of cooked* and sliced mange tout (snow peas).

*Only cooked in the boiled water for 2 minutes, then cooled in the cold water afterwards to preserve the colour.


  1. Wash the rice thoroughly in a sieve for no less than 2 minutes, constantly turning the rice over until the water turns clear.
    Drain the rice and transfer it to the pan with 360ml of water, and leave it for 30 minutes.
  2. Soak hijiki in the water for 20 minutes.
  3. Cook the rice: Bring to the boil and keep it boiling for 1 minute, then reduce the heat and cover. Simmer for 8-9 minutes. Turn the heat off then let it stand to cool for a further 15 minutes. Add sushi rice seasoning and mix gently.
  4. Drain hijiki, rinse then drain well again.
  5. Sautee carrot, hijiki, shiitake mushooms with a little oil in a flying pan for few minutes.
  6. Add shiitake mushroom stock, sake, malt syrup, mirin, soya sauce to 6, then simmer for 10 minutes.
  7. Mix rice and 7, and serve on a flat plate. Garnish with sliced mange tout.

Making shiitake mushroom dashi stock

  1. Soak dried shiitake mushrooms in 100ml of cold water for 2 hours or overnight.
  2. Remove shiitake mushrooms and squeeze the water out, then set aside.
  3. Slice the shiitake mushrooms.


Yuki's Kitchen

Yuki Gomi was raised in a traditional Japanese family, her mother is a fanatical cook who instilled in me a love of cooking at an early age. This love of food inspired her to train as a professional cook, and worked at several restaurant including Chicago's famous Soul Kitchen under Curtis Giszczynski where they developed together Asian and fusion dishes.

She moved to London in 2005 and worked as a head of food development at the Yoshino restaurant in Piccadilly. She developed new recipes both for the restaurant and also for the Japan Centre where she created new sushi menu.

In London she was struck by the increasing popularity of Japanese food. She saw people queuing to buy take-away meals for thier lunches and for parties, but they often said to her 'I can't make this at home so I have no choice but to buy it' or 'I wish I could make this at home'.

Knowing how simple it is to make good Japanese food, inspired her to start cookery classes. She now teaches Japanese home cooking and have found that people quickly grasp the concepts and become passionate advovates of this form of cooking.


Also in Recipes - Vegan, Macrobiotic & Japanese

Vegan Tofu Pad Thai
Vegan Tofu Pad Thai

March 08, 2017

This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.

Continue Reading

Gluten Free Brown Rice Flour American Style Pancakes
Gluten Free Brown Rice Flour American Style Pancakes

February 27, 2017

If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.

Continue Reading

Buckwheat Breton Galettes With An Autumnal Filling
Buckwheat Breton Galettes With An Autumnal Filling

February 22, 2017

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Continue Reading