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Top 10 Recipes with Seaweed

by Georgia Ede
Published: Last Updated on

A few years ago those who ate seaweed were considered a weirdo, but in recent years the consumption of these foods has spread due to their innumerable health benefits.

The seaweed is consumed today in many Asian dishes that have led to its expansion, as in the case of the sushi. The sushi is increasingly present in our diet, in fact we found and even in supermarkets, which means you are sued. If you want to know how to do the sushi diet or how many calories sushi has , click on the links.

On the other hand, the consumption of other algae is on the rise, which is why more and more people are looking for how to cook algae in order to benefit from its properties .

We must always bear in mind that, the consumption of algae must be in small quantities , spaced out over the days, and we must also bear in mind that our body is not, sometimes, prepared for a greater intake so We must always act with caution if we notice symptoms that may harm our health.

Below we offer you recipes with seaweed so that you can make your kitchen a more complete kitchen that benefits our health.

Why eat seaweed?

Algae provide us with a large amount of phytonutrients, vitamins and, above all, minerals that are present in the water and the seabed. As you already know, algae have been considered the food of the future , but for now we put it in the present.

Its production is respectful and necessary for the environment, and they also provide us with a large amount of nutrients, low in fat and with few calories, what more can we ask for? They are delicious and for this we are going to start with some of the best recipes with seaweed .

We have made a selection of recipes with varied algae, so that you can find the one that you like the most, although we have to say that algae have a powerful flavor to which we are not used, so it would be better to start consuming those whose flavor suits more to our tastes.

Algae properties

All algae offer us a multitude of properties such as the following:

  • Nutritious.
  • Alkalinizers.
  • Detoxifying.
  • Low in fat.
  • Low in calories.
  • Anticancerígenas.
  • Anti-inflammatory.

Rice with Wakame seaweed

This algae can be found dehydrated and it only takes 5 minutes in warm water to hydrate and be able to be consumed both raw, as if we boiled it for about 10-15 minutes. If we boil it, the intensity of flavor will decrease, if we consume it rehydrated raw, we can do it by adding it to a salad, which we can dress with olive oil and rice vinegar.

This seaweed is indicated for those who are convalescing or have anemia, this will help them to significantly improve their health. Dulse seaweed salad is made with this seaweed, which is found within the group of red algae, and which grows in very deep and rocky waters; reaching up to 40 cm. It is harvested during the summer as it grows rapidly in this season, and it is when it can be harvested every scarce two weeks.


  • Rehydrated Dulse seaweed (30 gr approximately).
  • Thinly cut lettuce.
  • Red cabbage cut very thin.
  • Grated carrot.
  • Walnuts grated or in small pieces.
  • Soy sauce, oil, rice vinegar, it can also be seasoned with mustard.

First of all, we will hydrate the seaweed in warm water for 5 minutes and we will cut it thin, as well as the lettuce, cabbage and carrots, we will mix everything well, we will add the ground walnuts and we will dress to taste. It is a simple salad, which we can make in 10 minutes. We can add tuna or canned tuna tacos, salmon, tomato, cucumber, onion, or whatever we like the most.

If you want to know more about dulse algae , here you have all the information you need in the link.

Rice with Wakame seaweed

Another of the most commercialized seaweed is Wakame seaweed, so below we offer you a plate of rice with Wakame that you may be interested in to incorporate seaweed into your diet. This algae can be found both fresh and dry, also frozen, on a multitude of surfaces. It is ideal to add to soups, rice and salads. It is a fine and very fibrous algae, this algae helps us to have a correct supply of iron, iodine, calcium, magnesium and vitamins of group A, B, C, D, E and K.


  • 1 cup of brown rice.
  • 20 grams of hydrated Wakame seaweed.
  • 1 medium onion, chopped into small pieces.
  • 1 small zucchini cut into strips.
  • 2 garlic cloves, finely chopped.
  • 1 red pepper cut into strips.
  • 1 tablespoon of toasted sesame seeds.
  • Oregano, saffron, salt and olive oil.

If the algae are dry, we will soak them for 15 minutes with warm water. Cook the brown rice, for which it will be necessary to boil it for about 20 minutes over medium heat, with twice as much water as rice.

On the other hand, in a frying pan we fry the garlic, onion, red pepper, zucchini, in this order and when the vegetables are almost ready, we will then put the seaweed and sprinkle the seeds and spices on top.

Another of the most consumed and used algae in our kitchen is agar-agar, due to its neutral flavor and gelatinizing and thickening power. This seaweed offers us an alternative to fish gelatin and a multitude of properties.

If you want to know more information about Wakame seaweed, click here .

Fruit jelly with agar agar


  • Fruit (to taste, about 500 gr of assorted fruit).
  • 4 small teaspoons of agar agar.
  • Half a liter of water.
  • A quarter of a liter of lemon or pineapple juice.
  • Sugar or sweetener to taste.


We can cut fruits of all kinds, strawberries, kiwi, orange, peach, melon, watermelon, whatever we prefer.

We will dissolve 4 small level teaspoons of agar agar in half a liter of water and bring it to a boil for one minute, when it is tempered we will add a glass of lemon or natural pineapple juice. If we do it with agar-agar strips, we will dissolve the amount indicated by the manufacturer so that it gels. You can add sugar to the water or sweetener if you prefer it sweeter, it’s all a matter of taste.

We will cut the pieces of fruit and place everything in a mold to which we will add the previous mixture.

It must be kept in the fridge until it gels and is cool, that is when we must unmold it.

If you want to know more information about agar-agar click on the link.

Rice with Cochayuyo

This seaweed, is included within the brown algae, it is a gigantic seaweed with a peculiar flavor, it provides us with a large amount of nutrients, vitamins and minerals and makes our dishes have a special touch. It is very common to find it in Chilean recipes, since it is part of their gastronomy.


  • 300 gr of long or wild rice.
  • 150 gr of cooked cochayuyo.
  • 1 onion.
  • 1 red pepper
  • 1 clove garlic.
  • soy sauce.

Its preparation is very simple. We will cook white rice, if possible long; We can also do it with wild rice. On the other hand, we will hydrate the cochayuyo by cooking it for 20 minutes. In a frying pan with oil, we will fry the onion, the pepper, and the garlic, then we will sauté the cochayuyo and the rice, incorporating a drizzle of soy sauce.

Stew with Cochayuyo

This is a simple dish to prepare, we will hydrate the algae for 20 minutes to soak with warm water. On the other hand, we will need the following ingredients to make the stew.


  • 3 potatoes.
  • 4 carrots.
  • 300 grams of hydrated cochayuyo.
  • 1 onion cut into julienne.
  • 2 bay leaves
  • 1 teaspoon of sweet paprika.
  • Half a bell pepper.

This dish is very simple, after soaking the seaweed we will put a pan with olive oil in which we will fry the onion and pepper. We will cut the carrots and potatoes into small slices or cubes, we will add them to the pan with a teaspoon of paprika, two bay leaves, the cochayuyo and the excess water from their hydration. We will bring it to a boil and after 20 minutes, we will rectify the salt. We can accompany the stew with white rice.

If you want to know more about the cochayuyo alga, click here .

Canned hijiki seaweed


  • 1 cup of hijiki seaweed previously cooked.
  • 1/2 teaspoon of apple or rice vinegar.
  • 1 teaspoon of sesame oil.
  • 1 teaspoon of soy sauce.

The hijiki seaweed that has been cooked, we put them together with the rice vinegar and the oil we bring it to a boil.

When it boils, we will lower the intensity to a minimum heat, and we will cook it all over a low heat for approximately 20 minutes the time it takes to evaporate, always with the lid closed.

If after 20 minutes it is still liquid, we will raise the heat to maximum power for 10 minutes, stirring until it evaporates. Once evaporated, we will remove from the heat and accompany with red sauce, stirring everything well so that everything takes on flavor.

In this way we can keep it in the fridge for up to a week. We can take it whether they are cold, adding them to a salad, or hot; if we add them to a soup.

Hijiki Seaweed Salad

We will prepare a normal salad, with the ingredients that we like the most and we will add the canned seaweed or cooked seaweed that we will dress, either with rice vinegar and olive oil or with soy sauce.

Another way to eat hijiki seaweed is as a garnish accompanied by vegetables such as broccoli, cauliflower, kale or red cabbage, with which it combines quite well.

The rest depends on you and your imagination, combining it with the foods that we like the most will give us a touch of different flavor that will enrich our dishes.

If you want to know more about these algae you can do so by reading our post about hijiki algae and its properties .

Sauteed sea spaghetti

It is an alternative to conventional pasta, but we must take into account its intense flavor, so we can combine it with foods that are not especially tasty, since in that case it can become a very heavy dish.

We can make a mixed vegetable sauté with textured soybeans and add it to cooked sea spaghetti for 15 minutes.

For this we will need:

  • 200 grams of cooked sea spaghetti.
  • a cup of textured soybeans (optional).
  • grated carrot.
  • onion, zucchini, garlic, peppers cut into strips and fried.
  • salt, olive oil.

We will make a sauté of the vegetables, where we will incorporate the textured soybean if we wish, hydrating it as indicated by the manufacturer and we will cook the sea spaghetti, which we will incorporate into the sauté along with the rest of the vegetables. We can add a splash of soy sauce, if we like.

If you want to know more about sea spaghetti, you can see all its properties here .

Alga Kombu frita

This algae has a multitude of properties that you can see here , this blue-green algae is a large-sized algae that you can consume fried with sesame seeds.

A simple, crunchy recipe that only requires hydrating the algae and frying it quickly in very hot olive or sunflower oil. When removing it, we will have to sprinkle the sesame seeds and if we want to give a special touch, we can pour a drizzle of teriyaki sauce on top.

There are other ways to consume seaweed, such as pills or powder. This alternative is easier for those who do not like the taste of algae and it is also the only way out of those algae that are only marketed in this type of format because they have a bad taste or cannot be eaten raw or cooked.

There are algae that we find in powder and we can add them in smoothies, such as chlorella or spirulina , of which you will find all the information on the links. Other algae that we find in tablets are the algae afa or the dunaliella salina , click on them if you want to know all their properties.

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