Rice Salad Seaweed Bites

Seaweed has been used for food in many cultures for thousands of years. Roasted seaweed is delicious, crunchy, and full of vitamins and minerals. Pair it with rice salad and your favorite toppings for a meal or snack.

Rice Salad Seaweed Bites

Course

Snack
Prep time

20 Mins
cook time

10 Mins
servings

11-12
Author

@sncxkitchen

Ingredients

¼ cup lemon juice
¼ cup herb-infused extra virgin olive oil
2 tbsp agave
½ tsp salt
½ tsp black pepper
⅔ cup Lotus Foods Regenerative Organic White Baby Basmati Rice
½ cup bell pepper, finely diced
½ cup vegan mayonnaise
2 tbsp flat leaf parsley
2 tbsp white balsamic vinegar
2 tsp wasabi paste
1½ tsp agave
½ tsp salt
¼ tsp black pepper
12 pieces roasted seaweed snack
cucumber slices, for topping
mango slices, for topping
avocado slices, for topping
microgreens, for garnish
sesame seeds, for garnish
red pepper flakes, for garnish (optional)

product used in the recipe

Regenerative Organic White Baby Basmati Rice

1

To make the lemon vinaigrette, whisk the first 5 ingredients until well combined. Set aside.
2

Cook rice according to directions on package, allow to cool, then fluff.
3

Add bell pepper and ¼ cup lemon vinaigrette to the rice. Toss gently to combine, then set aside for at least 15 mins to let the flavors meld.
4

To make creamy wasabi dressing, add mayonnaise, parsley, balsamic vinegar, wasabi paste, agave, salt, and black pepper to a blender. Blend until mixture is smooth. Set aside.
5

To assemble the seaweed bites, start with a layer of roasted seaweed snack.
6

Top each piece of seaweed with 2 tbsp rice salad, cucumber, mango, and avocado slices. Drizzle with creamy wasabi dressing.
7

Garnish with microgreens, sesame seeds and/or red pepper flakes. Serve immediately.