Okinawan Seaweed and Brown Rice Salad with Sesame Dressing

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

A refreshing salad combining nutrient-rich brown rice and Okinawan seaweed, tossed in a tangy sesame dressing inspired by the island’s healthy diet. This Japanese-inspired salad recipe (vegan), ready in about 55 minutes, pairs brown rice, cucumber, carrot 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 220 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: 40 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup of brown rice under cold water and cook it in 2 1/2 cups of water in a rice cooker or pot until tender, about 40 minutes; fluff and let cool to room temperature.
  2. Step 2: Meanwhile, soak 20 g dried Okinawan seaweed in warm water for 10 minutes until rehydrated, then drain and chop into bite-sized pieces.
  3. Step 3: In a large bowl, combine the cooled brown rice, chopped seaweed, 1 medium diced cucumber, and 1 small julienned carrot.
  4. Step 4: Whisk together 3 tbsp rice vinegar, 1 tbsp soy sauce, 2 tbsp sesame oil, 1 tsp honey, and 1/2 tsp grated ginger until emulsified to create the dressing.
  5. Step 5: Pour the dressing over the rice and vegetables, tossing gently to coat evenly.
  6. Step 6: Season with salt to taste, sprinkle 2 tbsp toasted sesame seeds and 2 tbsp chopped fresh cilantro leaves (optional) on top before serving chilled or at room temperature.

Frequently asked questions

How long does Okinawan Seaweed and Brown Rice Salad with Sesame Dressing take to make?

Total time is about 55 minutes (15 min prep + 40 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 Okinawan Seaweed and Brown Rice Salad with Sesame 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 brown rice from drying out.

Can I substitute ingredients in Okinawan Seaweed and Brown Rice Salad with Sesame 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 Okinawan Seaweed and Brown Rice Salad with Sesame 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 Okinawan Seaweed and Brown Rice Salad with Sesame Dressing vegan?

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

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