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Sweet & Sour Wakame & Rice Salad

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

225g quick cook organic rice [UK 8oz / USA 1 cup]
¼ cup loosely packed wakame flakes [UK 2 oz]
1 Tbsp brown rice vinegar
3 tsp rice malt syrup
2 tsp shoyu soya sauce
1 tsp finely grated ginger juice squeezed
1 Tbsp light sesame oil
2 Tbsp toasted sesame seeds
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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