I've been on a mission to create the perfect seaweed salad for some time. Virtually all seaweed salads you eat at sushi restaurants or buy at Asian grocers are imported--frozen--from one of a few big factories in China. While I love the crap outta some seaweed salad, I'm not a huge fan with the lack of freshness and factory production associated with these products. (Not to mention that the obnoxious Boulderite in me is bummed out with the carbon footprint involved with shipping frozen products 7000 miles). So I've embarked on what has become my life quest: to create the perfect seaweed salad from scratch. Basically, you can think of me as the King Arthur of salads. And after years of searching the wilderness and vast wilds for the holy grail of seaweed salad dressings, I've found it! While it won't earn you immortal life, it will win ridiculous amounts of praise from all who are blessed enough to partake in this life-altering amazingness.
Prep time: pretty much nil
1 TBSP peanut oil
1 TBSP neutral oil, such as canola
1 TBSP seasoned rice wine
1 tsp soy sauce
3/4 tsp toasted sesame oil
A few pinches sesame seeds
A tiny dash agave nectar
Step 1: Combine everything into a small container with a airtight lid. Shake well and immediately toss with salad.
Step 2: Try your best to handle the massive compliments and praise that come your way.