Noto Seaweed and Ishikawa Rice Salad with Yuzu Dressing
A refreshing rice salad combining fragrant Ishikawa-grown rice with crisp seaweed from Noto Peninsula, dressed in a tangy yuzu vinaigrette. This japanese-inspired salads (vegetarian) ready in about 45 minutes blends Ishikawa rice, dried Noto seaweed, medium cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- Step 3: Peel and julienne 1 medium cucumber and 1 small carrot into thin matchsticks, set aside.
- Step 4: In a small bowl, whisk together 2 tbsp yuzu juice, 1 tbsp soy sauce, and 1 tbsp sesame oil until emulsified.
- 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.
- 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.
- Step 7: Season with 1/4 tsp salt and sprinkle toasted sesame seeds on top before serving chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Noto Seaweed and Ishikawa Rice Salad with Yuzu Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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.
