seaweed snack recipes

Seaweed has long been a staple in various cuisines around the world, particularly in Asian countries.

Packed with nutrients like iodine, vitamins, minerals, and antioxidants, seaweed is not only delicious but also incredibly healthy.

If you're looking to incorporate more seaweed into your diet, HOSAN A+ Seaweed Snacks offer a variety of flavors that can be used in creative and tasty ways.

Below are 10 healthy seaweed snack recipes you can easily make at home using HOSAN A+ Seaweed products.

1. Seaweed-Wrapped Avocado Slices

Ingredients:

  • 1 ripe avocado
  • 4 sheets HOSAN - A+ Seaweed Snack (Original)

Instructions:

  • Slice the avocado into thin wedges.
  • Take a sheet of HOSAN A+ Original Seaweed Snack and cut it into strips.
  • Wrap each avocado slice with a seaweed strip.
  • Serve immediately as a light and nutritious snack.

2. Korean BBQ Seaweed Rice Rolls

Ingredients:

  • 1 cup cooked sushi rice
  • 4 sheets HOSAN - A+ Roasted Sea Laver In Zipper Bag
  • 2 sheets HOSAN - A+ Seaweed Snack (Korean BBQ)
  • 1/2 cucumber, julienned
  • 1/2 carrot, julienned
  • Soy sauce (for dipping)

Instructions:

  • Lay a sheet of HOSAN A+ Roasted Sea Laver flat on a sushi rolling mat.
  • Spread a thin layer of sushi rice evenly over the seaweed.
  • Place a sheet of HOSAN A+ Korean BBQ Seaweed Snack in the center.
  • Add julienned cucumber and carrot on top of the seaweed snack.
  • Roll the seaweed and rice tightly using the sushi mat.
  • Slice into bite-sized pieces and serve with soy sauce for dipping.

3. Wasabi Seaweed Popcorn

Ingredients:

  • 1 bag plain popcorn
  • 2 sheets HOSAN - A+ Seaweed Snack (Wasabi), crumbled
  • 1/2 tsp sea salt (optional)

Instructions:

  • Pop the bag of popcorn according to the package instructions.
  • Transfer the popcorn to a large bowl.
  • Crumble the HOSAN A+ Wasabi Seaweed Snack over the popcorn.
  • Toss the popcorn to evenly distribute the seaweed.
  • Add sea salt to taste, if desired.

4. Seaweed-Crusted Chicken Tenders

 

Ingredients:

  • 1 lb raw chicken fillet cut into strips
  • 1 egg, beaten
  • 4 sheets HOSAN - A+ Roasted Seaweed Snacks Pink Salt Flavour
  • 4 sheets HOSAN - A+ Seaweed Snack (Original), crumbled
  • 65 grams flour
  • 30 grams panko breadcrumbs
  • Cooking spray

Instructions:

  • Preheat the oven to 375°F (190°C).
  • Crush the HOSAN A+ Roasted Seaweed Snacks Pink Salt Flavour and HOSAN A+ Original Seaweed Snack into fine crumbs.
  • Mix the crumbs with panko breadcrumbs in a shallow dish.
  • Dredge each chicken tender in flour, then dip into the beaten egg.
  • Coat the chicken with the seaweed-panko mixture.
  • Place the chicken tenders on a baking sheet lined with parchment paper.
  • Lightly spray with cooking spray.
  • Bake for 20-25 minutes, or until golden brown and cooked through.

5. Seaweed and Wakame Miso Soup

 

Ingredients:

  • 1 litre water
  • 1 tsp dashi powder
  • 1 tbsp miso paste
  • 10 - 15 grams HOSAN - A+ Wakame Dried Cut Seaweed (for Miso Soup) 57g
  • 1/2 block tofu, cubed
  • 2 green onions, chopped
  • 2 sheets of HOSAN - A+ Roasted Seaweed Snacks Pink Salt Flavour (3 x 4g)

Instructions:

  • In a pot, bring 4 cups of water to a boil.
  • Add 1 tsp dashi powder and stir until dissolved.
  • Reduce heat to low and dissolve the miso paste in the dashi broth.
  • Add the HOSAN A+ Wakame Dried Cut Seaweed and tofu cubes to the pot.
  • Simmer for 2-3 minutes until the seaweed is fully rehydrated and the tofu is heated through.
  • Ladle the soup into bowls and top with chopped green onions and crumbled HOSAN A+ Roasted Seaweed Snacks Pink Salt Flavour.
  • Serve hot.

6. Spicy Tuna and Seaweed Bites

Ingredients:

  • 1 can tuna, drained
  • 1 tbsp Kewpie mayonnaise
  • 1 tsp soy sauce
  • 1 tsp sriracha (optional)
  • 4 sheets HOSAN - A+ Roasted Sea Laver In Zipper Bag
  • 2 sheets HOSAN - A+ Seaweed Snack (Wasabi)

Instructions:

  • In a bowl, mix the drained tuna with mayonnaise, soy sauce, and sriracha.
  • Lay a sheet of HOSAN A+ Roasted Sea Laver on a flat surface.
  • Spread a spoonful of the tuna mixture on the seaweed.
  • Crush a few pieces of HOSAN A+ Wasabi Seaweed Snack and sprinkle on top (optional).
  • Roll up the seaweed and cut into bite-sized pieces.

7. Crunchy Seaweed Salad

 

Ingredients:

  • 10 - 15 grams HOSAN - A+ Wakame Dried Cut Seaweed
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 2 sheets HOSAN - A+ Seaweed Snack (Original), crumbled

Instructions:

  • Rehydrate the HOSAN A+ Wakame Dried Cut Seaweed by soaking it in water for 5 minutes, then drain.
  • In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar.
  • Toss the rehydrated seaweed in the dressing.
  • Sprinkle crumbled HOSAN A+ Original Seaweed Snack on top for added crunch.

8. Seaweed and Quinoa Power Bowl

 

Ingredients:

  • 185 grams cooked quinoa
  • 75 grams diced bell peppers
  • 75 grams diced cucumber
  • 75 grams edamame beans
  • 1/2 avocado, sliced
  • 2 sheets HOSAN - A+ Roasted Sea Laver In Zipper Bag, torn into pieces
  • 2 sheets HOSAN - A+ Seaweed Snack (Korean BBQ), crumbled
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp honey
  • 1 tsp rice vinegar

Instructions:

  • In a large bowl, combine the cooked quinoa, diced bell peppers, diced cucumber, and edamame beans.
  • In a small bowl, whisk together the sesame oil, soy sauce, honey, and rice vinegar until well mixed.
  • Drizzle the dressing over the quinoa and vegetable mixture, tossing gently to coat everything evenly.
  • Arrange the avocado slices on top of the quinoa mixture.
  • Sprinkle the torn pieces of HOSAN - A+ Roasted Sea Laver and the crumbled HOSAN - A+ Seaweed Snack (Korean BBQ) over the bowl.
  • Serve immediately, enjoying the combination of savory, sweet, and fresh flavors in this nutritious and satisfying power bowl.

9. Wasabi Seaweed Deviled Eggs

Ingredients:

  • 6 eggs, hard-boiled
  • 2 tbsp Kewpie mayonnaise
  • 1 tsp mustard sauce
  • 1 tsp soy sauce
  • 2 sheets HOSAN - A+ Seaweed Snack (Wasabi), cut into small squares
  • A dollop of Sriracha Sauce or Sweet Chilli Sauce

Instructions:

  • Slice the hard-boiled eggs in half and remove the yolks.
  • Mash the yolks in a bowl with mayonnaise, mustard, and soy sauce.
  • Spoon the yolk mixture back into the egg whites.
  • Top each deviled egg with a small square of HOSAN A+ Wasabi Seaweed Snack.
  • Add a dollop of sriracha sauce or sweet chilli sauce for a spicy kick and extra flavour.

10. Seaweed Tofu Stir-Fry

Ingredients:

  • 1 block firm tofu, cubed
  • 1 tbsp sesame oil
  • 1 tsp Gochujang Paste
  • 1 tbsp soy sauce
  • 75 grams broccoli florets
  • 1/2 bell pepper, sliced
  • 65 grams sliced mushrooms
  • 2 tbsp HOSAN - A+ Wakame Dried Cut Seaweed, rehydrated
  • 2 sheets HOSAN - A+ Seaweed Snack (Original), crumbled

Instructions:

  • Pat the tofu cubes dry with a paper towel to remove excess moisture.
  • In a large pan or wok, heat the sesame oil over medium-high heat.
  • Add the tofu cubes to the pan and sauté until they are golden brown on all sides, about 5-7 minutes.
  • Add the broccoli florets, sliced bell pepper, and mushrooms to the pan. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
  • In a small bowl, mix together the Gochujang paste and soy sauce.
  • Pour the sauce mixture over the tofu and vegetables, stirring well to coat everything evenly.
  • Stir in the rehydrated HOSAN - A+ Wakame Dried Cut Seaweed and cook for another 2 minutes.
  • Remove the stir-fry from heat and sprinkle with the crumbled HOSAN - A+ Seaweed Snack (Original) for added crunch and flavor.
  • Serve the stir-fry hot, over rice or noodles, for a satisfying and flavorful meal.

Conclusion

Incorporating seaweed into your diet is easier and more delicious than ever with these 10 healthy seaweed snack recipes using HOSAN A+ Seaweed products.

Whether you prefer the classic taste of Original Seaweed, the bold flavors of Korean BBQ and Wasabi, or the versatility of Wakame, these recipes offer something for everyone.

Try them out and enjoy the nutritious benefits of seaweed today!