Total Time
Prep 20 mins
Cook 15 mins

This delicious recipe came from a class I took at my local food co-op on sea vegetables by Nishanga Bliss. It is super easy to make and is wonderful for people who have not done a lot of cooking with or eating of seaweed, like me. I served it as a side to veggie burgers and ate leftovers cold in my lunch the next day. You will probably be able to find the seaweed in natural food or Asian stores. Variations: use almond or peanut butter instead of tahini, add garlic while cooking the onion, add whole toasted sesame, pumpkin or sunflower seeds.

Ingredients Nutrition

  • 1 ounce sea vegetables (sea palm, arame, hijiki)
  • 1 onion, sliced
  • 1 tablespoon sesame or 1 tablespoon olive oil
  • 2 tablespoons tahini
  • 12 teaspoon tamari
  • 1 dash umeboshi vinegar


  1. Soak seaweed in cool water to cover, 10-15 minutes. Drain (save the water for soup stock, to water plants or to use in a bath. It has tons of nutients in it).
  2. Heat oil in a skillet and sautee the onions until they begin to brown.
  3. Add the seaweed and sautee until tender (how long this takes will depend on the type- averaging about 10 minutes).
  4. Stir in the tahini and a splash of water it the tahini is very thick.
  5. Stir in the tamari until all is smooth. Finish with a dash of umeboshi vineger, to taste.
  6. Enjoy!
Most Helpful

Very fast, delicious, and healthy! I used wakame seaweed, and seasoned rice vinegar until I can get to an Asian market for the hard-to-find umeboshi vinegar. And I did save the seaweed water for plant watering! Thanks, AJO! Made for Vegetarian Recipe Swap.

mersaydees March 07, 2009