Seaweed Looks Good on You® Salad Recipe

Written by OSEA Staff | Published January 21, 2025

We recently partnered with our friends at NYC’s Bonberi Mart to dream up a special seasonal Seaweed Looks Good on You® Salad. In case you didn’t get a chance to try it in person, or missed the limited-time offering on their menu, we’re sharing the recipe so you can easily make your own at home. This savory and nutritious dish combines nutrient-rich Japanese hijiki seaweed with tamari shiitake mushrooms, creamy avocado, shaved Persian cucumber, and radish. The tangy sesame yuzu vinaigrette is umami-packed, tying everything together beautifully. Serve with an optional drizzle of spicy vegan aioli. Trust us when we say, this is one really good salad.

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Health Benefits of Seaweed

Seaweed—the radiant-skin miracle in our skincare, loaded with both minerals and antioxidants—can help replenish the skin’s moisture barrier and keep it looking healthy. These benefits aren’t just skin deep—the hearty hijiki seaweed featured in our signature salad is supercharged with vitamins, amino acids, fiber and skin-loving minerals that will leave your body feeling nourished and amazing. Hijiki is an earthy-tasting curly, black seaweed that can be found in most health food stores or Asian markets. It’s harvested off the coast of Japan, where it’s hand-harvested in the spring, then dried before packaging. Ready to get cooking? Let’s dive right in!

Ingredients:

Yuzu Vinaigrette Dressing:

1/4 cup yuzu juice (You can find this at most Asian markets. Look for options that are free from additives.)

1/4 cup rice vinegar

1/4 cup avocado oil

3 tbsp tamari

2-3 tbsp maple syrup

2 tbsp toasted sesame seeds

2 scallions, thinly sliced

1 clove grated garlic

Sea Salt to taste

Optional: Spicy Vegan Aioli:

Vegan mayo

Garlic

Sesame Oil

Sriracha

Directions:

1. Start by sautéing your shiitake mushrooms in a little avocado oil and tamari until crispy.

2. Rinse the hijiki and soak it in at least 10 times its volume of water for about five minutes or until tender. Drain and squeeze to remove excess water.

3. Make your crispy rice by cooking day-old rice in a pan with a little avocado or coconut oil until crispy. Alternatively, bake the rice on a cookie sheet in the oven at 350 degrees until it reaches your desired crunch.

4. Cut all ingredients and mix together in a salad bowl.

5. Make your dressing by whisking together all ingredients and toss with the salad, adding sea salt to taste.

6. Optional: combine vegan mayo with a clove of minced garlic, a teaspoon of sesame oil, and sriracha to taste for a spicy vegan aioli drizzle on top!

Recipe created in collaboration with Nicole Berrie of Bonberi Mart

Visit Bonberi Mart!

321 W 11th St., West Village, NYC 10014

917.388.3537

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