Traditional Brown Rice and Seaweed Salad – Rice and seaweed is a classic pairing popular in Japanese cuisine. Create your own in this easy to make traditional Asian recipe.
Brown Rice and Seaweed Salad
Rice and seaweed is a classic pairing popular in Japanese cuisine. Sticky rice and toasted nori are commonly combined to make a variety of rolls, such as sushi. A macrobiotic preparation of rice and seaweed is called nori rice balls with a bit of umeboshi plumb paste placed in the center of the ball.
While all of these preparations are delicious, I enjoy brown rice with hijiki, arame or any seaweed you can find. Though these two mentioned sea vegetables have much more flavor of the ocean than nori. You can find both in most natural foods markets, Asian groceries, or online.
Seaweed is a good source of iodine and minerals. Brown rice is a great supply of dietary fiber, essential for cardiovascular health. Both are low in fat.
The recipe I am sharing here is very simple to make. It will keep in the refrigerator for a few days. The recipe serves 6 people and takes approximately 20 minutes to prepare with rice that has already been cooked.
To prepare 6 cups of cooked brown rice, cook 3 cup raw short grain brown rice in your rice cooker with brown rice option select. Use the accompanied water guide for brown rice as per your pot or rice bag instruction. If you could soak brown rice beforehand, cooked rice would be more flavorable. Adding a piece of kelp to pot or roasting the rice before cooking would also amplify the flavor too.
Salad of Brown Rice and Seaweed Recipe
Ingredients:
- 6 cups cooked short grain brown rice, preferably organic
- 1/2 cup dried hijiki
- 1 cup minced Vidalia or sweet onion
- 4 TBS extra virgin olive oil
- 2 TBS tamari sauce or soy sauce
- 2 tsps apple cider vinegar
- 1 tsp mirin (rice wine vinegar)
- 1 TBS toasted sesame seeds
Directions:
- Rehydrate and soften the hijiki by soaking it in a large bowl of cool water for up to 15 minutes.
- While the seaweed is soaking, place 2 tablespoons of the olive oil in a cold skillet or sauté pan. Add the onions and turn the heat on to medium low. Cook the onions through until soft. This should take 10 minutes. Turn off the heat and allow the onions to cool down.
- Drain the seaweed in a colander and squeeze out the excess moisture. Dry the inside of the bowl with a paper towel to remove any residual water left behind.
- In the bowl, whisk together the rest of the olive oil, tamari, vinegar, and mirin. Add the rice, seaweed, and onions to the bowl and toss all together to coat everything well. Sprinkle sesame seeds on top just before serving.
The salad can be served immediately as a main or side dish or stored in the refrigerator.
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Brown Rice and Seaweed Salad
Ingredients
- 6 cups cooked short grain brown rice, preferably organic
- 1/2 cup dried hijiki
- 1 cup minced Vidalia or sweet onion
- 4 TBS extra virgin olive oil
- 2 TBS tamari or soy sauce
- 2 tsps apple cider vinegar
- 1 tsp mirin (rice wine vinegar)
- 1 TBS toasted sesame seads
Instructions
- Rehydrate and soften the hijiki by soaking it in a large bowl of cool water for up to 15 minutes.
- While the seaweed is soaking, place 2 tablespoons of the olive oil in a cold skillet or sauté pan. Add the onions and turn the heat on to medium low. Cook the onions through until soft. This should take 10 minutes. Turn off the heat and allow the onions to cool down.
- Drain the seaweed in a colander and squeeze out the excess moisture. Dry the inside of the bowl with a paper towel to remove any residual water left behind.
- In the bowl, whisk together the rest of the olive oil, tamari, vinegar, and mirin. Add the rice, seaweed, and onions to the bowl and toss all together to coat everything well. Sprinkle sesame seeds on top just before serving.
Victoria is a home cooking mom and a food blogger. She loves to share her recipes and culinary tips from her diversified experience of multi-cuture. Check out her blog at HowDaily.com for more recipes.
Also take a look at our 52 weeks of Meatless Monday Recipes. Pin to Pinterest.
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