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.
