Noto Seaweed and Ishikawa Rice Salad with Yuzu Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 30 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Noto Seaweed and Ishikawa Rice Salad with Yuzu Dressing take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Noto Seaweed and Ishikawa Rice Salad with Yuzu Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ishikawa rice from drying out.

Can I substitute ingredients in Noto Seaweed and Ishikawa Rice Salad with Yuzu Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Noto Seaweed and Ishikawa Rice Salad with Yuzu Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Noto Seaweed and Ishikawa Rice Salad with Yuzu Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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