Seaweed Recipe

Rehydrate wakame

Place the dried wakame in a medium heatproof bowl. Pour 4 cups cold water over the wakame and add 1/4 tsp kosher salt. Let soak for 8–12 minutes, or until the wakame is tender and has expanded. Taste a small piece to ensure it's rehydrated through; if not, soak another 2–3 minutes.

Drain and squeeze

Drain the wakame in a fine-mesh sieve. If you prefer a firmer texture, briefly rinse under cold running water. Squeeze the wakame gently to remove excess water, then transfer to a cutting board and roughly chop into 1–2 inch lengths if pieces are large. If you want a crisper result, immediately transfer the drained wakame to a bowl of ice water for 1 minute, then drain and squeeze.

Prepare vegetables and sesame

Thinly slice the cucumber and scallions. Toast the sesame seeds in a small dry skillet over medium heat, shaking the pan, until fragrant and lightly golden (about 1–2 minutes). Remove from heat and let cool.

Make dressing

In a small bowl, whisk together 1 tbsp soy sauce, 1.5 tbsp rice vinegar, 1 tsp mirin (or honey), 1/2 tsp sugar, 1 tsp fresh lemon juice, 1 tsp toasted sesame oil, and 1/4 tsp red pepper flakes (optional) until sugar is dissolved and the dressing is well combined.

Combine salad

In a mixing bowl, combine the squeezed wakame, sliced cucumber (1/2 cup), and sliced scallions (2 tbsp). Pour the dressing over the seaweed and vegetables. Toss gently to coat everything evenly. Taste and adjust seasoning: add up to another 1/2 tsp soy sauce or a pinch of salt if needed, or a bit more rice vinegar if you prefer brighter acidity.

Finish and serve

Sprinkle the toasted sesame seeds over the salad and drizzle any remaining toasted sesame oil (if desired). Let the salad rest for 5–10 minutes at room temperature to allow flavors to meld, then serve chilled or at room temperature as a side dish or accompaniment to sushi, grilled fish, or rice. Leftovers keep covered in the refrigerator for up to 2–3 days.