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Sweet & Sour Wakame & Rice Salad

Wakame seaweed is mild tasting, so the strongly flavoured dressing will stand out.

  1. 225g quick cook organic rice [UK 8oz / USA 1 cup]
  2. ¼ cup loosely packed wakame flakes [UK 2 oz]
  3. 1 Tbsp brown rice vinegar
  4. 3 tsp rice malt syrup
  5. 2 tsp shoyu soya sauce
  6. 1 tsp finely grated ginger juice squeezed
  7. 1 Tbsp light sesame oil
  8. 2 Tbsp toasted sesame seeds
  9. 2 cups rocket or arugula [UK 16oz]

Give yourself 45 minutes for soaking and marinating the wakame (directions below).

  • Cook the rice according to the packet instructions and set aside.
  • Place the wakame in a small bowl and soak in warm water for 15 minutes to reconstitute and soften.
  • Remove from the bowl and squeeze out any remaining liquid.
  • Whisk together vinegar, rice syrup, shoyu, ginger juice, and sesame oil. Adjust seasonings to your taste.
  • Toss wakame with dressing and allow to marinate for 30 minutes.
  • Toss marinated wakame with the salad greens and cooked rice.
  • Top with the toasted sesame seeds. Serve at room temperature or chilled.

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