Wakame Salad Recipe

Name: Irashiai Sushi Pub Japaneses WAKAME SALAD Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups dried wakame (reconstituted); 500 ml hot water (for rehydrating wakame); 12 pieces cherry tomatoes; 0.5 cups cucumber; 2 stalks green onion (scallion); 0.25 cups red pepper (optional, thinly sliced); 2 tbs soy sauce (low-sodium preferred); 1.5 tbs rice vinegar; 1 tbs sesame oil (toasted); 1 tbs neutral oil (vegetable or grapeseed); 1 tsp mirin or light honey; 0.5 tsp granulated sugar; 1 tsp fresh ginger (grated); 0.5 tsp garlic (minced); 1 tbs toasted sesame seeds; 0.25 tsp crushed red pepper flakes; 0.25 tsp salt; 1 tbs fresh lime juice (or lemon); 0.5 tbs extra toasted sesame seeds; 1 tsp thinly sliced nori or furikake

Inspired by Irashiai Sushi Pub Japanese

Time30m

Serves4

marinated seaweed topped with tomatoes & Sesame Soy Vinaigrette.

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Ingredients

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Wakame & Vegetables

2 cups dried wakame (reconstituted)

2 1/8 cup (500 ml) hot water (for rehydrating wakame)

12 pieces Cherry tomatoes

1/2 cups Cucumber

2 stalks green onion (scallion)

1/4 cups red pepper (optional, thinly sliced)

Sesame Soy Vinaigrette

2 tbs soy sauce (low-sodium preferred)

1 1/2 tbs Rice vinegar

1 tbs sesame oil (toasted)

1 tbs neutral oil (vegetable or grapeseed)

1 tsp mirin or light honey

1/2 tsp granulated sugar

1 tsp fresh ginger (grated)

1/2 tsp Garlic (minced)

1 tbs toasted sesame seeds

1/4 tsp Crushed red pepper flakes

1/4 tsp Celtic sea salt

1 tbs fresh lime juice (or lemon)

Garnish (optional)

1/2 tbs extra toasted sesame seeds

1 tsp thinly sliced nori or furikake

Method

Wakame & Vegetables

Rehydrate wakame

Place the dried wakame in a bowl and pour 500 ml of hot (not boiling) water over it. Let soak for 8–10 minutes until softened and expanded. Stir once halfway through to ensure even rehydration.

Drain the wakame in a fine-mesh sieve and press gently to remove excess water. If pieces are large, chop into 1–2 inch (2–5 cm) lengths. Transfer to a medium mixing bowl.

Prepare vegetables: halve the cherry tomatoes, thinly slice cucumber into half-moons to make 1/2 cup, thinly slice green onions (white and green parts), and slice red pepper into thin strips. Add all vegetables to the bowl with wakame.

Sesame Soy Vinaigrette

In a small bowl or jar combine 2 tbs soy sauce, 1.5 tbs rice vinegar, 1 tbs toasted sesame oil, 1 tbs neutral oil, 1 tsp mirin (or honey), 1/2 tsp sugar, 1 tsp grated fresh ginger, 1/2 tsp minced garlic, 1 tbs toasted sesame seeds, 1/4 tsp crushed red pepper flakes, 1/4 tsp salt, and 1 tbs fresh lime juice.

Whisk vigorously (or shake in a lidded jar) until sugar dissolves and the dressing emulsifies slightly. Taste and adjust: add up to 1 tsp more sugar or 1/2 tbs more rice vinegar to balance acidity and sweetness as needed.

Pour about two-thirds of the dressing over the wakame and vegetables and toss gently to coat evenly. Let marinate at room temperature for 10–15 minutes to allow flavors to meld. Reserve the remaining vinaigrette to serve on the side for guests who prefer extra.

Finish & Serve

Taste the salad and adjust seasoning with a pinch more salt, lime juice, or soy sauce if needed. If the wakame absorbed too much dressing, add the reserved vinaigrette.

Transfer the wakame salad to a serving bowl or divide among 4 plates. Sprinkle the extra toasted sesame seeds and the optional nori/furikake evenly over the top for texture and umami.

Serve chilled or at cool room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the seaweed will continue to soften and absorb dressing over time.