Rinse the hijiki and soak in boiling water until soft. Once soft drain any excess liquid.
Peel cucumber and using the peeler, make thin slices down the length of each.
Combine the hijiki, cucumber, sprouts and shallot.
Mix together the dressing ingredients and pour over the seaweed and sprout salad.
Note : The easiest way to make sprouts is with a sprouting jar available from most good health food stores. Soak 3 tablespoons of the beans/pulses in at least 200ml of water overnight. Rinse and drain all excess water and tip the jar on its side, allowing the seeds to spread out along the side of the jar. Rest the jar on a kitchen bench top away from direct sunlight. Repeat the rinse and drain process morning and night until you have a jar full of sprouts. Use separate jars for each type of sprout.
Makes 4 servings