Small Dish of Seaweed Salad
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Seaweed Salad


American Sushi Bars   -   Seaweed Salad
Makes:
Effort:
Sched:
DoAhead:  		 11-3/4 oz
*
30 min
Yes		 This salad is not actually Japanese - neither the Japanese nor Koreans use sesame oil in seaweed salad. It is served by American sushi bars, who buy Azumagourmet brand salad by the tub from Costco, and serve it at a "sushi bar price".
This recipe is adapted from one by Marc Matsumoto which strives for similar taste without thickeners, msg, preservatives, artificial colors and the like.   Note:   I have cut the pattern recipe's amount of sugar in half.

1
1
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1/2
1
1-1/3
1
1/2
1/2
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1
oz
T
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t
T
T
T
T
t
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Seaweed (1)
Sesame seeds, toasted (2)  
-- Dressing
Ginger Juice
Soy Sauce
Rice Vinegar
Sesame Oil, dark
Sugar
Salt
-- Garnish
Scallion
Make   -   (30 min - 15 min work)
  1. Break up SEAWEED into small pieces (they will get a lot larger). Soak in cool water about 20 minutes, then drain well and squeeze out excess moisture. The 1 ounce will have become about 9-1/2 ounces.
  2. Grate GINGER and squeeze in a cloth to get Ginger Juice. Mix all Dressing Items together in a small jar.
  3. Slit SCALLION lengthwise (two slices in the white part) and slice very thin crosswise, including the green part.
  4. Mix Seaweed with Sesame Seeds. This is best done by hand so you can detect lumps and tear pieces that are too big.
  5. Shake Dressing vigorously and mix with Seaweed.
  6. Garnish with Scallion and serve cold.
NOTES:

  1. Seaweed:

        The pattern recipe calls for "dried seaweed mix", but admits it's hard to find. I use just Wakame, popular in many seaweed salads and easily available. For details see our Wakame page.

  2. Sesame Seeds:

      If you don't have toasted sesame seeds on hand, it takes only a few minutes to dry pan roast white sesame seeds to a light golden color. See our recipe Toasted Sesame Seeds
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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