This recipe is family-meal ready! Or, make a big batch and enjoy for lunch all week. Lily Feeds You has built a big bowl of delicious. Add a Kelp Cube to the dressing recipe for extra kelp! 

(Servings: 3-4)

Dressing Ingredients:

  • 1 tbsp tamari
  • 1 tbsp tahini
  • 1 tbsp white miso (if you don’t have white, any will do)
  • 1tbsp+1tsp toasted sesame oil
  • 2 tsp fish sauce
  • Juice of ½ lemon
  • 1/2 tsp honey, preferably raw & local
  • 1/4 tsp rice vinegar

Crispy Rice Ingredients:

  • 2 tbsp sesame oil, separated
  • 2 cups leftover rice, cooled

Salad Ingredients:

  • 1/2 head iceberg lettuce, sliced
  • 3 scallions, green parts only, sliced
  • 3 Persian cucumbers, cut into bite-sized pieces
  • 5 small radishes, thinly sliced
  • 2 tbsp toasted sesame seeds, separated
  • 1/2 cup cilantro, chopped
  • Shredded chicken (Rotisserie is easy, but poached & shredded works well too)
  • Atlantic Sea Farms Fermented Seaweed Salad, as much as you like

Dressing Directions:

-In a small bowl, whisk together all your dressing ingredients until smooth.

-Taste & adjust flavor as you please, set aside.

Crispy Rice Directions:

-In a small pan, heat 1 tbsp sesame oil over medium-high heat. Let pan heat up.

-In the meantime, mix the remaining 1 tbsp sesame oil with the leftover rice, evenly coat.

-Once pan is heated, add the coated rice & create one flat layer. Do not touch & let brown in the pan for 5 minutes.

-Remove from heat & set aside for now to cool.

Salad Directions:

-In a mixing bowl, combine your iceberg lettuce, scallions, cucumbers, radishes, 1 tbsp toasted sesame seeds, & cilantro. Drizzle the salad dressing on top. Mix to evenly coat. 

-Arrange the dressed salad across a serving plate. Top with shredded chicken & your desired amount of Atlantic Sea Farms fermented seaweed salad. Spoon across the cooled crispy rice. Garnish with the remaining 1 tbsp of toasted sesame seeds & feel free to add extra scallions or cilantro too. Enjoy!