Welcome to a delightful and surprisingly hearty recipe: Seaweed Salad with Rice, Egg, and Green Onion. While seaweed salad might bring to mind Japanese wakame, this version has Eastern European roots, where canned seaweed, or 'morskaya kapusta,' is a beloved and nutritious pantry staple. This salad is a wonderful fusion of textures and flavors—the savory umami of the seaweed, the fluffiness of the rice, the creaminess of the egg, and the fresh bite of green onion, all brought together by a rich, homemade dressing. It's a simple, budget-friendly dish that’s packed with iodine and other essential nutrients, making it as healthy as it is delicious. Perfect for a light lunch or a unique side dish, this recipe is sure to become a new favorite!
Seaweed Salad with Rice, Egg, and Green Onion
Ingredients for Seaweed Salad with Rice, Egg, and Green Onion
- 300 g canned seaweed (kelp)
- 3 chicken eggs
- 30 g hard cheese
- 40 g green onions
- 100 g long-grain white rice
- a few sprigs of parsley
- salt to taste
Ingredients for the Dressing
- 1 raw chicken egg yolk
- 1 teaspoon table mustard (a type of spicy brown mustard)
- 40 g olive oil
- 15 g rice vinegar
- salt and sugar to taste
How to Make Seaweed Salad with Rice, Egg, and Green Onion
Chop the seaweed with a knife or cut it with scissors directly in the bowl.
Grate the hard cheese on a fine grater.
Add the chopped onion to the salad bowl.
Drain the plain canned morskaya kapusta (seaweed, typically kelp) in a sieve, rinse, and let the water drain completely. You can gently squeeze the seaweed to prevent the salad from becoming watery. Chop the seaweed with a knife or cut it with scissors directly in the bowl.
Finely grate the hard cheese. Use any hard cheese you have on hand or prefer. This recipe uses cheddar. Add the grated cheese to the seaweed.
Slice the green onion stalks diagonally. Add the chopped onion to the salad bowl. Be sure to inspect the onions, especially if they are fresh from the garden or market. Onion fly larvae can live in the stalks, so rinse them thoroughly under cold running water.
Cool, peel, dice the eggs finely, and add to the other ingredients.
Take the chicken eggs out of the refrigerator in advance. Place the eggs in cold water, bring to a boil, and cook for 10 minutes. Cool, peel, dice them finely, and add to the other ingredients. Set aside half of one boiled egg for garnishing the salad.
Cool the cooked rice to room temperature.
Add the cooked rice to the salad.
Make the dressing.
Cook the rice. Rinse the grains several times with cold water and drain in a sieve. Pour one cup of cold water over the rinsed rice, bring to a boil, and salt. Cook over medium heat for 12 minutes with the lid slightly ajar. Cover the pot with a towel and let it sit for 10 minutes to allow the rice to steam. Cool the cooked rice to room temperature.
Add the cooked rice to the salad. Add 2 tablespoons of finely chopped parsley.
Make the dressing. To a raw egg yolk, add one teaspoon of stolovaya gorchitsa (table mustard, similar to a spicy brown or deli-style mustard). Add salt and sugar to taste. Whisk with a mixer for 2 minutes, then start adding the olive oil drop by drop. Once the sauce thickens, pour the oil in a thin stream. Finally, add the rice vinegar. Dress the salad with the sauce.
Mix the salad well with the dressing.
Mix the salad and dressing thoroughly. Let the rice absorb the flavors by refrigerating the salad for half an hour.
Garnish with quartered boiled eggs and sprinkle with finely chopped green onion.
Mound the salad on a plate. Garnish with quartered boiled eggs and sprinkle with finely chopped green onion. Serve the salad as a standalone appetizer or as a side dish with fish.
And there you have it—a beautiful and satisfying Seaweed Salad that's ready to be enjoyed! This dish is best served chilled, allowing the flavors to meld together perfectly. Don't hesitate to customize it to your liking; you could add some canned corn for sweetness or a bit of cucumber for a fresh crunch. Traditionally, this salad is a wonderful accompaniment to fish dishes, but it's also substantial enough to be a light meal on its own. We hope you enjoy this unique and wholesome recipe that brings a taste of the sea to your kitchen. Happy cooking!
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