Vegetarian seaweed salad — restaurant style — is that glossy, sweet-tangy side you thought required a sushi chef. Dried mixed seaweed rehydrates into slippery ribbons, then takes on amazu, soy sauce, ginger, and toasted sesame oil. Fifteen minutes and a fraction of the takeout price.
Here’s a little secret that might surprise you: that delicious, bright green seaweed salad you love at sushi restaurants often isn’t vegetarian! Many recipes use bonito flakes (dried fish) for an umami kick. If you’ve been missing that savory, refreshing crunch, you’re in the right place. This recipe delivers all the authentic flavor you crave, made with simple, entirely plant-based ingredients. Get ready to satisfy those cravings!
Ingredients
• Prep Time: 15 minutesMakes 4 servings
• 3 oz / 85 g dried mixed seaweed
• ½ cup / 125 ml (4.2 fl oz) Amazu Sauce
• 1 tablespoon (15 ml / 0.5 fl oz) soy sauce
• 1 tablespoon (15 ml / 0.5 fl oz) sugar
• 1 teaspoon (5 ml / 0.2 fl oz) finely grated fresh ginger
• 1 tablespoon (15 ml / 0.5 fl oz) dark sesame oil
• 2 teaspoons (10 ml / 0.3 fl oz) toasted sesame seeds
• 2 green onions (scallions), finely sliced
• ½ teaspoon salt
Instructions
1. Rehydrate the seaweed by placing it in a large bowl and covering it with lukewarm water. Allow it to soak for 10 minutes until tender.2. Drain the rehydrated seaweed in a colander and gently squeeze out any excess water to prevent a soggy salad.3. In a separate small bowl, whisk together the Amazu Sauce, soy sauce, sugar, grated ginger, dark sesame oil, toasted sesame seeds, green onions, and salt until the sugar is fully dissolved.4. Place the drained seaweed into a medium-sized bowl. Pour the dressing mixture over the seaweed and toss well to ensure everything is evenly coated.5. Serve immediately for the best texture, or store in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Serving Size: 1
• Calories: 110 kcal
• Carbohydrates: 15 g
• Protein: 2 g
• Fat: 5 g
• Sodium: 550 mg
• Note: This is an estimate and may vary based on exact used.
Pro Tips
• Don’t oversoak the seaweed. Check it after 8-10 minutes; it should be tender but still have a slight bite. Oversoaking can make it slimy.
• For a spicier kick, add a pinch of red pepper flakes or a few drops of chili oil to the dressing.
• Add extra crunch and freshness with thinly sliced cucumber, shredded carrots, or shelled edamame.
• To enhance the flavor, make the dressing an hour ahead of time to allow the ginger and other to meld together.
FAQ
Q: Is all seaweed salad vegetarian
A: No, many traditional and restaurant-style seaweed salads are not vegetarian because the dressing is often made with bonito flakes (dried fish) for umami flavor. This recipe is specifically designed to be 100% plant-based, using ingredients like soy sauce and ginger to create that savory taste.
Q: How can I add more protein to this salad
A: To make this a more filling, protein-rich meal, toss in about a cup of shelled edamame. You could also add cubed firm or baked tofu for another excellent plant-based protein source that complements the flavors well.
Q: What is a vegetarian substitute for bonito flakes
A: This recipe creates a delicious umami flavor without fish by using a combination of soy sauce, dark sesame oil, and fresh ginger. For other recipes, dried shiitake mushrooms or a pinch of nutritional yeast can also be used to add a savory, fish-free depth of flavor.
Q: Can I make this recipe gluten-free
A: Yes, this recipe is easily adapted to be gluten-free. Simply replace the standard soy sauce with an equal amount of tamari or a certified gluten-free soy sauce. Be sure to also verify that your Amazu Sauce is gluten-free, as brands can vary.
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Vegetarian Seaweed Salad (Restaurant Style)
Ingredients
Method
- Rehydrate the seaweed by placing it in a large bowl and covering it with lukewarm water. Allow it to soak for 10 minutes until tender. 2.
- Drain the rehydrated seaweed in a colander and gently squeeze out any excess water to prevent a soggy salad. 3.
- In a separate small bowl, whisk together the Amazu Sauce, soy sauce, sugar, grated ginger, dark sesame oil, toasted sesame seeds, green onions, and salt until the sugar is fully dissolved. 4.
- Place the drained seaweed into a medium-sized bowl.
- Pour the dressing mixture over the seaweed and toss well to ensure everything is evenly coated. 5.
- Serve immediately for the best texture, or store in an airtight container in the refrigerator for up to 3 days.
- Don't oversoak the seaweed.
- Check it after 8-10 minutes; it should be tender but still have a slight bite. Oversoaking can make it slimy.
- Add extra crunch and freshness with thinly sliced cucumber, shredded carrots, or shelled edamame.
