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Japanese Seaweed Salad (Wakame)

Nadia GalinovaNadia Galinova
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Japanese Seaweed Salad (Wakame)
Image: Yordanka Kovacheva
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27/01/2022
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Preparation
8 min.
Тotal
8 min.
Servings
1
"If you like Japanese cuisine, this Wakame seaweed and fish salad is a great option for a light and very tasty dinner"

Ingredients

  • seaweed - 0.2 oz (5 g) Wakame/dehydrated
  • arugula - 2 handfuls
  • valerian - 1 - 2 handfuls
  • walnuts - 1 oz (30 g)
  • pumpkin seeds - 1 tbsp. (raw)
  • cherry tomatoes - 2 - 3 pcs.
  • bonito - 3.2 oz (90 g) canned (or tuna)
  • sesame seeds - for sprinkling
  • Dressing
  • olive oil - 3 tbsp. (or sesame oil)
  • apple cider vinegar - 2 tbsp. (or by taste)
  • soy sauce - 1 tbsp. (or by taste)
measures

How to cook

The Wakame seaweed salad is delicious and healthy, it has a pronounced sea flavor thanks to the seaweed and therefore it combines and goes well with fih wonderfully and other seafood can be added as well.

With soy sauce, sesame seeds and sesame oil, we add more of an Asian flavor to the fish salad for an even better taste.

To begin with, you need to hydrate the dried seaweed in water. 5 grams of Wakame is the recommended daily dose for 1 person, which provides them with valuable vitamins, minerals and trace elements, which are very good for the health. I don't know if it's appropriate to go over this amount, but that's what it says on the packaging of the wakame seaweed, which I buy.

In 10-15 minutes the seaweed will be ready and seem to come to life. Strain and squeeze them well from the water.

In a bowl, mix the fresh arugula and valerian leaves along with the seaweed, walnuts and pumpkin seeds.

Flavor with a dressing prepared by mixing soy sauce, sesame oil or olive oil and vinegar. I personally do not add salt, because the soy sauce gives it the right amount of salty taste.

Transfer it into a plate or salad bowl, add cherry tomatoes, bonito or tuna and sprinkle it with sesame seeds.

Enjoy your meal!

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