This is inspired by a recipe created by Nigella Lawson that can be found on the NYTimes cooking site. Feel free to play around with it. Some good additions could include additional vegetables, a chopped egg, avocado, furikake seasoning, etc. I use wakame seaweed but arame or hijiki would make great substitutes. Seaweed is highly nutritious and a rich source of may minerals, fiber, and protein.
- 5 cup Cooked Brown Rice
- 1/2 cup Dried Seaweed - Wakame, Arame, Hijiki
- 1 Finely Chopped Onion
- 1 cup Edamame
- 3 tbsp Sesame Oil
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Tamari or Soy Sauce
- 3 tbsp Sesame Seeds (optional)
In a large bowl, cover the dried seaweed with cold water. Allow to soak for 10 minutes. The seaweed will expand as it rehydrates so use a larger bowl than you anticipate needing.
While the seaweed is rehydrating, heat 1 tablespoon of the sesame oil over medium heat. Finely chop the onion and add to oil. Sauté over medium heat until translucent and just beginning to brown around the edges.
While onion is cooking, thaw edamame (if frozen). I generally just pour boiling water over shelled edamame in a large bowl and let sit for a few minutes until thawed.
Make dressing by combining sesame oil, apple cider vinegar, and soy sauce or tamari in a separate bowl.
Once seaweed is fully rehydrated remove from water and squeeze out an excess water. Chop seaweed into small bite size pieces on a cutting board.
In a large bowl, combine brown rice, seaweed, edamame, onion. Pour over dressing mixture and toss well to coat. Garnish with sesame seeds and chopped scallions if desired.