Vinegared Mozuku Seaweed Salad with Shiso and Sesame
A refreshing Okinawan-inspired salad featuring slippery mozuku seaweed tossed in a tangy rice vinegar dressing with fragrant shiso leaves and toasted sesame seeds. This japanese-inspired salads ready in about 10 minutes pairs rinsed and drained mozuku seaweed, rice vinegar, soy sauce 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 45 calories and feeds 2, 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
- 150 g, rinsed and drained mozuku seaweed
- 3 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp sugar
- 5 leaves, thinly sliced shiso leaves
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil
- 1/4 cup, optional thinly sliced cucumber
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp rice vinegar, 1 tsp soy sauce, and 1 tsp sugar until the sugar dissolves completely, forming a light dressing.
- Step 2: In a medium mixing bowl, combine 150 g rinsed and drained mozuku seaweed with the dressing. Toss gently to coat the slippery seaweed evenly.
- Step 3: Add 5 thinly sliced shiso leaves and 1/4 cup thinly sliced cucumber if using, tossing lightly. Drizzle 1 tsp sesame oil and sprinkle 1 tbsp toasted sesame seeds on top before serving for added aroma and crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vinegared Mozuku Seaweed Salad with Shiso and Sesame take to make?
Total time is about 10 minutes (10 min prep + 0 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 Vinegared Mozuku Seaweed Salad with Shiso and Sesame?
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 rice vinegar from drying out.
Can I substitute ingredients in Vinegared Mozuku Seaweed Salad with Shiso and Sesame?
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 Vinegared Mozuku Seaweed Salad with Shiso and Sesame for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Vinegared Mozuku Seaweed Salad with Shiso and Sesame?
Japanese salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
