With a colorful array of seaweed dressed in a savory sweet dressing that's redolent of toasted sesame, the type of seaweed salad you get at sushi restaurants is easy to make at home.
Servings 4 servings
- 20 grams dry mixed seaweed
- 1 tablespoon toasted sesame seeds
- 1 scallion (finely chopped)
Seaweed Salad Dressing
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 ½ tablespoons rice vinegar
- 1 tablespoon evaporated cane sugar
- ¼ teaspoon sea salt
- ½ teaspoon ginger juice
Put the seaweed in a bowl and cover with cold water. Let this rehydrate for 7 minutes.
20 grams dry mixed seaweed
In a medium bowl, whisk the dressing ingredients together until the sugar and salt are completely dissolved.
1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 1/2 tablespoons rice vinegar, 1 tablespoon evaporated cane sugar, 1/4 teaspoon sea salt, 1/2 teaspoon ginger juice
When the seaweed has rehydrated, pour the seaweed into a colander and then rinse it thoroughly.
Use your hands to gather up the seaweed and then squeeze as much water out of it as you can.
Add the rehydrated seaweed to the bowl with the dressing and then add the sesame seeds and scallions. Toss to coat evenly and adjust the seasonings to taste.
1 tablespoon toasted sesame seeds, 1 scallion
Calories: 61kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 415mg | Potassium: 33mg | Fiber: 1g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg