Sesame Seaweed Recipes

SESAME SEAWEED

Sesame Seaweed image

This delicious recipe came from a class I took at my local food co-op on sea vegetables by Nishanga Bliss. It is super easy to make and is wonderful for people who have not done a lot of cooking with or eating of seaweed, like me. I served it as a side to veggie burgers and ate leftovers cold in my lunch the next day. You will probably be able to find the seaweed in natural food or Asian stores. Variations: use almond or peanut butter instead of tahini, add garlic while cooking the onion, add whole toasted sesame, pumpkin or sunflower seeds.

Provided by VegSocialWorker

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 ounce sea vegetables (sea palm, arame, hijiki)
1 onion, sliced
1 tablespoon sesame or 1 tablespoon olive oil
2 tablespoons tahini
1/2 teaspoon tamari
1 dash umeboshi vinegar

Steps:

Soak seaweed in cool water to cover, 10-15 minutes. Drain (save the water for soup stock, to water plants or to use in a bath. It has tons of nutients in it).
Heat oil in a skillet and sautee the onions until they begin to brown.
Add the seaweed and sautee until tender (how long this takes will depend on the type- averaging about 10 minutes).
Stir in the tahini and a splash of water it the tahini is very thick.
Stir in the tamari until all is smooth. Finish with a dash of umeboshi vineger, to taste.
Enjoy!

SESAME SEAWEED SALAD

Sesame Seaweed Salad image

Make and share this Sesame Seaweed Salad recipe from Food.com.

Provided by CaliforniaJan

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 ounce wakame seaweed, snipped into 1-in . pieces if in large chunks (about 1 cup)
1 cup dulse seaweed (about 1/2 oz.)
1 cup arame seaweed (about 1/2 oz., or use more dulse)
2 tablespoons sesame seeds
2 tablespoons toasted sesame oil, divided
3 large garlic cloves, thinly sliced crosswise
2 green onions, sliced
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon unseasoned rice vinegar (optional)

Steps:

Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
Taste and add rice vinegar if you like. Serve warm or at room temperature.
Note:.
*Buy dried seaweed at natural foods stores and Asian markets.

SESAME SEARED TUNA

Sesame Seared Tuna image

Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.

Provided by NEWORLEANSGIGLET

Categories World Cuisine Recipes Asian Japanese

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
½ cup sesame seeds
wasabi paste
1 tablespoon olive oil

Steps:

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 13.2 g, Cholesterol 77.2 mg, Fat 20.7 g, Fiber 2.3 g, Protein 44.1 g, SaturatedFat 3.1 g, Sodium 1045.5 mg, Sugar 5.8 g

SESAME SEAWEED SALAD

Sesame Seaweed Salad image

Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.

Provided by Mark Bittman

Time 10m

Number Of Ingredients 4

Ingredients

dried seaweed
sesame oil
soy sauce
mirin (or sugar).

Steps:

Rinse dried seaweed (a mixture is best), then soak it in at least 10 times its volume of water until tender, about 5 minutes.
Drain, and gently squeeze to remove excess water. Pick through the seaweed, discard any hard bits (there might not be any) and roughly chop it with scissors if the pieces are large. Toss with sesame oil, soy sauce and mirin (or sugar).
Garnish with toasted sesame seeds if you like.

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