Wakame Seaweed Recipe

Rehydrate wakame

Place the dried wakame in a large bowl and cover with cold water. Let soak 8–10 minutes until fully rehydrated and expanded. Stir once or twice to separate pieces. Drain in a fine-mesh sieve and gently press to remove excess water. Trim any thick stems with kitchen shears and coarsely chop into 1–2 inch pieces if pieces are large.

Prepare cucumber

While wakame soaks, wash the cucumber. For a crisp, thin texture, peel alternating strips of skin (optional) and slice the cucumber lengthwise. Use a spoon to scrape out seeds if the cucumber is watery. Thinly slice across into 1/8-inch (3 mm) half-moons or use a mandoline for uniform slices. Toss the cucumber with 1 tsp kosher salt in a bowl and let sit 5–10 minutes to draw out excess water. After resting, gently squeeze the cucumber pieces with your hands or press in a clean towel to remove the released liquid, then transfer to the bowl with drained wakame.

Combine salad base

Add the drained wakame to the cucumber in a mixing bowl. Add the sliced green onions and gently toss to combine. Set aside while you make the dressing so flavors can marry for 2–3 minutes.

Finish and garnish

After tossing with dressing (see next section), transfer salad to a serving bowl. Sprinkle the toasted sesame seeds over the top and serve immediately or chill up to 30 minutes before serving. Adjust seasoning to taste.

Combine ingredients: In a small bowl or jar, combine 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp neutral oil, 1 tsp granulated sugar, 1 tsp toasted sesame paste (or 1 tsp tahini/miso if using), 1 tsp grated ginger, 1 tsp lemon juice, 1/4 tsp minced garlic (optional), and 1/4 tsp chili flakes (optional).

Emulsify and taste: Whisk vigorously (or shake in a jar with a lid) until sugar and sesame paste are fully dissolved and the dressing is slightly emulsified. Taste and adjust: add up to 1 tsp more sugar for sweetness, more rice vinegar for brightness, or a few drops more sesame oil for aroma.

Dress the salad: Pour the dressing over the wakame and cucumber mixture — start with about three-quarters of the dressing and toss gently to coat. Taste and add remaining dressing as needed so the salad is evenly but lightly dressed. Let sit 2–3 minutes for flavors to combine before serving.