7 Seaweed Snack Recipes You Will Love in 2024


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seaweed snack recipes

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Looking for some seaweed snack recipes to help you eat healthier this year? You’re in the right place.

Healthy Seaweed Snack Recipes

If you’re looking for a savory snack that won’t take you long to prepare, seaweed is an excellent choice that will also provide you with a healthy dose of nutrients throughout the day. Iodine, calcium, iron, magnesium, zinc, and vitamins A and C are just some of the essential vitamins and minerals that may be found in seaweed snacks.

Seaweed also contains magnesium and zinc. Dried seaweed is most commonly offered as sheets, flakes, or convenient snack packs when it is available for purchase in retail establishments. This type of seaweed is typical of the nori variety, which is the type that is used to wrap sushi.

On the other hand, fresh seaweed is typically offered as an ingredient for prepared dishes like sushi or seaweed salad. This is because fresh seaweed is more flavorful than dried seaweed.

Here are a few ideas for quick seaweed snack recipes that include seaweed as the main ingredient, perfect for those times when you’re craving a dish with a strong taste and flavor.

#1 – Seaweed Smoothie

Green Smoothie

First on my list of seaweed snack recipes is a good ole fashioned seaweed smoothie!

The wide variety of flavors and tastes that may be obtained from seaweeds sometimes comes as a surprise to many people. You shouldn’t assume that since you’ve had sushi, all seaweeds have the same flavor just because you’ve had sushi.

Even while carrots and parsnips are both root vegetables, their flavors are rather distinct from one another. Similarly, each type of seaweed has a flavor and consistency that is all its own. We strongly recommend that you experiment with a variety of seaweeds to see which one works best for you.

Before adding dried seaweed to your smoothie, you may lessen the “ocean smell” by rinsing it first, rehydrating it in juice, herbal tea, or another flavorful liquid, and then adding it. If you do this, your smoothie will taste less like the ocean.


  • 1 tbsp wakame seaweed
  • 1 tablespoon of ground flax seeds
  • 1/2 of an apple Granny Smith, cored and cut
  • 1 banana from the freezer, cut
  • 2 scoops vanilla protein powder
  • 1 cup of spinach that’s been chopped.
  • 3/4 cup almond milk


  1. Place all ingredients, including the water from the soak, in a blender and process until smooth.
  2. It is essential to use all of the ingredients in the list above for the best results and flavor.

#2 – Sweet and Salty Seaweed Popcorn

seaweed popcorn

The traditional combination of sweet and salty popcorn in one large box is given an additional layer of flavor by the addition of umami-rich nori and toasted sesame seeds. Additionally, soft brown sugar imparts a sweetness to the popcorn that is not dissimilar to the sweetness of the crispy seaweed.

The inclusion of butter that has been melted makes this snack a little less healthy, but it is especially tasty, and it has the added benefit of assisting the seasoning in coating each individual piece of popped corn.


  • 1 tablespoon of seaweed flakes made from nori, ideally Clearspring Nori Sprinkle
  • 1 tablespoon of sesame seeds in their black form
  • 1 tablespoon of brown sugar, light
  • 1/2 tsp salt
  • 1 tablespoon of coconut oil
  • 75g of popcorn kernels
  • 2 tablespoons of butter, if desired.


  1. Utilizing a pestle and mortar, finely pulverize the nori and sprinkle with 2/3 of the sesame seeds, in addition to the sugar and salt.
  2. Begin by melting the coconut oil in a big pot with a heavy bottom. Put in three kernels of popcorn, cover the pot with a lid, and cook the mixture over medium heat until the kernels pop.
  3. Wait for some of the kernels to have popped. Add the remaining corn kernels to the pan, cover the lid, and continue cooking while shaking the pan regularly. Do this until all of the corn kernels have popped.
  4. Place the popped corn in a big bowl, and then, if desired, drizzle melted butter over the top of the corn. Spread over your mixture of sweet and salty nori, and use your hands to thoroughly combine the ingredients until every piece is covered.

#3 – Seaweed Onigirazu

seaweed onigirazu

Onigirazu is a kind of Japanese rice ball that is not compressed into the more conventional ball or triangular shape. Because this delectable “rice ball” is built into a square, you can fit much more filling because you can spread it out into an even layer. As a result, you can eat much more of this healthy snack.


  • Seaweed sheets
  • Japanese short-grain rice that has been cooked.
  • Protein: Canned tuna
  • Veggies: Purple cabbage, cucumber, & carrots
  • Condiment: Mayo & Goma (toasted sesame) dressing


  1. When you cut your Onigirazu open, you will be able to view the gorgeous layers if you lay out vegetables so that all of the points point in the same way. Take note of which way they are pointing, and then, once the rice ball has been sealed, cut the seaweed sandwich in the opposite direction from the one in which it was facing.
  2. Do not, under any circumstances, discount the significance of using plastic wrap for this recipe. It maintains the Ongirazu’s tight binding, which makes it much simpler to cut and consume.
  3. As you add layers of rice and fillings, strive to maintain the form of a square with everything that you add. This will make folding it in the future much simpler!
  4. Rice, as everyone knows, has a sticky consistency. If you soak your fingers with a little water before handling the rice, you won’t have to worry about it clinging to your hands.

#4 – Seaweed Hummus

seaweed hummus

Next on my list of seaweed snack recipes is this delicious seaweed hummus dish.

This hummus made with seaweed is a delicious Asian take on the traditional dish! A smooth dip is created by blending toasted seaweed, tamari, tahini, and chickpeas together. The savory spread known as hummus, which is created from chickpeas, can be prepared at home with ease with this recipe.


  • Chickpeas
  • Roasted seaweed
  • Garlic
  • Tahini
  • Lime juice
  • Tamari soy sauce
  • Sesame oil


  1. Put the chickpeas, the tahini, the tamari, the lime, the garlic, the sesame oil, and the liquid from the chickpeas in a high-powered blender or food processor. Blend until smooth.
  2. Put the highest speed setting on your blender and use the tamper to force the ingredients down into the blades so they can be blended. After a minute and a half, it ought to be completely combined. The hummus you make will have a consistency that is rich, creamy, and smooth. If you want the consistency to be less thick, add a quarter cup of ice water at a time until it reaches the ideal thickness for you.
  3. Put the hummus in a bowl that may be used for serving. If you so want, top each serving with some crushed toasted seaweed, some sesame seeds, and a drizzle of more sesame seeds. You may serve it immediately, or you can cover it and put it in the refrigerator for later.

#5 – Seaweed Salad

Seaweed Salad

There are many different preparations for seaweed, which plays a significant role in the culinary tradition of Japan. The nori sheets, which are pressed and used to wrap sushi, as well as kombu, which is a dark green algae that is cooked to produce traditional dashi soup, are probably two of the most well-known ingredients in Japanese cuisine.


  • 1 cubic ounce of red dulse seaweed or sheets of seaweed (sheets of nori) that have been dried
  • 1 ounce dried green wakame seaweed
  • 2 teaspoons of vinegar made from rice wine
  • 2 teaspoons sugar
  • 2 tablespoons of ginger that has been grated
  • 1/2 teaspoon of powdered wasabi
  • 2 milliliters of low-sodium soy sauce
  • 1 tablespoon roasted sesame oil (or you can sub vegetable oil or canola oil)
  • 1 lime’s worth of juice (or substitute lemon juice)
  • Pinch of salt, to taste
  • 1 miniature carrot, peeled and cut as thinly as possible
  • 4 radishes, red in color, cut very thinly
  • 2 ounces of sliced and peeled daikon radish, cut very thinly
  • 1 small cucumber, peeled and cut really thinly.
  • 1 firm-ripe avocado, sliced
  • 1 teaspoon of roasted sesame seeds in white
  • 1 teaspoon of black sesame seeds that have been roasted
  • 2 tablespoons of toasted seeds from the pumpkin
  • 4 green onions, slivered


  1. Place the wakame and dulse in a large basin, then pour cold water over the top of the bowl. Let soak for 5 to 10 minutes until softened. Drain the mixture using a strainer, pat it dry, and then arrange it in a dish for serving.
  2. In order to prepare the dressing, take a small bowl and mix the rice vinegar, sugar, ginger, wasabi powder, soy sauce, and sesame oil with a whisk.
  3. After adding the lime juice and half of the dressing to the seaweed, stir the ingredients together. Try it out, and if it needs it, sprinkle on a little bit of salt. Carrot, radish, daikon, cucumber, and avocado slices should be placed around the perimeter of the salad. Sprinkle them with a little salt, and then pour the remaining dressing over them.
  4. To finish off the salad, sprinkle it with pumpkin seeds, white and black sesame seeds, green onions, and green onions.

#6 – Avocado Toast, Fried Eggs, and Seaweed

avocado toast fried eggs and seaweed

Toast topped with avocado is a versatile dish that can be eaten for breakfast, lunch, or dinner and is simple to modify, ensuring that you will never become sick with it.

Our take on this classic dish incorporates two of the most popular toppings-avocado and fried egg-into a single dish, but in place of extra virgin olive oil, we use toasted sesame oil, which imparts a delicate and distinctive taste that works really well with the other components. In order to give it a bit more kick, we prefer to serve it with thinly sliced radishes or red onion.


  • A few squares of roasted seaweed snacks, and you can choose your favorite: Sea Salt, Avocado Oil, or Wasabi
  • 2 eggs, fried sunny-side up or over easy (you can also use a hard-boiled egg if you prefer)
  • 1 avocado, cut or mashed, optionally sliced (your preference)
  • 2 pieces of bread, your selection(s), please.
  • Toasted sesame oil
  • Radishes or onion slices can be used as a topping, along with flakes of sea salt or furikake, often known as the everything bagel spice.


  1. Toast the bread pieces until they are done to your liking; check to see that they are crisp enough to produce a base that is crispy and firm for the toppings.
  2. After you have spread mashed avocado on the toast or sliced avocado, top it with seaweed squares. If using, slice radishes or red onions and add them to the meal.
  3. Fry the eggs in the manner of your choice, and after they are done, lay one egg atop each piece of bread. After you have drizzled it with toasted sesame oil, you should consume it right away. Yum!

#7 – Seaweed Almond Brittle

seaweed almond brittle

The history of nut brittle spans a remarkable amount of time and territory. Nut brittle typically has a thickness of less than one centimeter and is made up of flat, broken pieces of hard sugar candy that are typically embedded with nuts (typically peanuts, almonds, or pecans; however, pistachios and sesame seeds are also known to be used).

There are many variations of nut brittle across the world. The recipe that we use has roasted almonds and seaweed in it, which gives it a strong umami flavor that goes really well with the sweetness.


  • 100g golden caster sugar
  • 50g butter
  • 4tbsp water
  • 100 grams of almonds after toasting
  • To cover the top of the fragile, use a handful of Simply Seaweed. I think you can get this at Trader Joe or local grocery stores.


  1. Put the sugar, butter, and water into a frying pan that doesn’t stick, and cook the mixture at a low temperature over low heat.
  2. Keep stirring until the sugar has completely dissolved. After that, turn up the heat and boil for another 4-5 minutes. You want to get a color between a light and a golden brown.
  3. After adding the nuts and giving the mixture a quick swirl, transfer the mixture onto a baking sheet that has been buttered.
  4. Simply Seaweed should be dusted with salt.
  5. Put away to cool down.
  6. Snap into bits to serve.


I hope you enjoy these delicious seaweed snack recipes.

As one last possible point of interest, these are a mix of Korean seaweed snacks (South Korea) and more traditional types of seaweed snacks.

Due to the high iodine content of seaweed, it is recommended that customers only take it no more than three times each week.

Seaweed contains a high concentration of some minerals, and because of the potential for these nutrients to interact with other drugs, anybody with a thyroid disease or who takes blood thinners should see their physician before consuming large amounts of seaweed.

So there you go! You now have a good reason to snack healthier this year! My hope is that one of them becomes your favorite low-calorie snack!

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