Ingredients: – 25 g dried wakame (half the bag usually) – 1/2 English cucumber. Cut in half lengthwise and sliced. – 1/2 avocado diced. – 1/4 cup coconut aminos. – 2 tbsp rice vinegar (or lime juice). – 2 tsp toasted sesame oil. – 2 tsp sweetener of choice. – 1 tsp ume plum vinegar, plus more to taste. (Optional but fun). – 1 tsp toasted sesame seeds. – Salt to taste. – 1 cup dried rice, cooked according to package. We do jasmine. – Crispy onion.
Directions: 1. Get your rice going to cook. While this is happening, cover your wakame seaweed with water and let rehydrate for 10 min. This will get hella large, so be sure to use a large enough bowl with enough water. 2. You can combine your sauce as you wait: coconut aminos, rice vinegar, toasted sesame oil, honey, ume plum vinegar. 3. Drain your seaweed, and squeeze out the water with your hands. Add back to bowl, with cucumber and avocado. Add your sauce, tossing to combine. Taste and add salt and more seasoning as desired. I usually do a little more honey. 4. Add rice to bowl, then seaweed salad plus its juices, sprinkle with toasted sesame seeds and crispy onion. Tada!!
Note: – You can chill the seaweed salad if you’re patient or plan ahead, but I typically dive right in bc yolo. – Ume plum vinegar is just another layer of flavor of salty umami goodness, but no biggie if you skip it.
1 Comment
Recipe: [here](https://www.instagram.com/reel/DI9K0Ogpqfs/?igsh=cXVlMnUzbHNiM2Vu)
Ingredients:
– 25 g dried wakame (half the bag usually)
– 1/2 English cucumber. Cut in half lengthwise and sliced.
– 1/2 avocado diced.
– 1/4 cup coconut aminos.
– 2 tbsp rice vinegar (or lime juice).
– 2 tsp toasted sesame oil.
– 2 tsp sweetener of choice.
– 1 tsp ume plum vinegar, plus more to taste. (Optional but fun).
– 1 tsp toasted sesame seeds.
– Salt to taste.
– 1 cup dried rice, cooked according to package. We do jasmine.
– Crispy onion.
Directions:
1. Get your rice going to cook. While this is happening, cover your wakame seaweed with water and let rehydrate for 10 min. This will get hella large, so be sure to use a large enough bowl with enough water.
2. You can combine your sauce as you wait: coconut aminos, rice vinegar, toasted sesame oil, honey, ume plum vinegar.
3. Drain your seaweed, and squeeze out the water with your hands. Add back to bowl, with cucumber and avocado. Add your sauce, tossing to combine. Taste and add salt and more seasoning as desired. I usually do a little more honey.
4. Add rice to bowl, then seaweed salad plus its juices, sprinkle with toasted sesame seeds and crispy onion. Tada!!
Note:
– You can chill the seaweed salad if you’re patient or plan ahead, but I typically dive right in bc yolo.
– Ume plum vinegar is just another layer of flavor of salty umami goodness, but no biggie if you skip it.