Japanese Seaweed Salad

Seaweed salad is one of my favourite things about eating sushi. I always have a serving, or two, and am always craving for more.

I adapted this recipe from BigOven, found via Pinterest. There are a ton of recipes out there but I picked one where I had all the ingredients (one called for shallots – next!). I’ve made seaweed salad before and don’t recall which recipe I used but as long as you have the basics – soy sauce, toasted sesame oil and rice vinegar, you can make it to your liking.

Ingredients

The original recipe called for dried wakame and I didn’t see any at my local Asian grocery store. I will look for it the next time I go. The one I got came packed in salt and needed to be soaked for 30-40 minutes in tap water to get rid of all the salt. This is what it looked like afterwards:

After soaking and rinsing

As you can see, it’s not as uniform as what is served in Japanese restaurants and take-out joints. They are varied in appearance and in texture. I ended up cutting them into more manageable pieces as they do come quite long.

After mixing the dressing together, I poured over the seaweed to marinate and transferred it to a mason jar.

Finished product

Seaweed Salad – adapted recipe

Ingredients

  • 14 ounces salted seaweed
  • 3 tablespoons less sodium soy sauce
  • 3 tablespoons rice vinegar (I used seasoned but you can use unseasoned)
  • 1 teaspoon sugar (I used raw)
  • 2 tablespoons sesame oil
  • 2 scallions; thinly sliced
  • 1 teaspoon ginger – grated or pressed in garlic presser
  • 1 tablespoon toasted sesame seeds (I used Epicure Selections Sesame Crunch)

Directions

  1. Rinse salted seaweed and then soak seaweed for at least 30-40 minutes. Rinse again to remove any residual salt.
  2. Cut seaweed down to preferred size and put aside in bowl.
  3. Mix the remaining ingredients in separate small bowl and pour over seaweed.
  4. Mix together and refrigerate until chilled.
  5. Serve and enjoy!

This recipe can easily be adapted to be gluten-free if you get gluten-free soy sauce. The rice vinegar and sesame oil should be okay (if no additional gluten ingredients).

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