Noto Seaweed and Ishikawa Rice Salad with Yuzu Dressing

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A refreshing rice salad combining fragrant Ishikawa-grown rice with crisp seaweed from Noto Peninsula, dressed in a tangy yuzu vinaigrette. This Japanese-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs Ishikawa rice, dried Noto seaweed, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Ishikawa rice
• 1/4 cup dried Noto seaweed
• 1 medium cucumber
• 1 small carrot
• 2 tbsp yuzu juice
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 stalks scallions
• 1/4 tsp salt
• 2 cups water

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 1 cup of Ishikawa rice under cold water until water runs clear, then combine with 2 cups water in a rice cooker and cook according to the manufacturer's instructions until fluffy.
2. Step 2: While the rice cooks, soak 1/4 cup dried Noto seaweed in warm water for 10 minutes until rehydrated and tender, then drain and chop into bite-sized pieces.
3. Step 3: Peel and julienne 1 medium cucumber and 1 small carrot into thin matchsticks, set aside.
4. Step 4: In a small bowl, whisk together 2 tbsp yuzu juice, 1 tbsp soy sauce, and 1 tbsp sesame oil until emulsified.
5. Step 5: Thinly slice 2 scallions and lightly toast 1 tbsp sesame seeds in a dry pan over medium heat for 2 minutes until fragrant.
6. Step 6: Once rice is cooked and slightly cooled, transfer to a large mixing bowl. Add the chopped seaweed, cucumber, carrot, scallions, and dressing. Gently toss to combine.
7. Step 7: Season with 1/4 tsp salt and sprinkle toasted sesame seeds on top before serving chilled or at room temperature.