It's Edible!  Native Plant Recipes
Recipes for Sea Vegetables

 
         
  NORI RICE BALLS

Wash and clean about a quart of nori. Trim to fit the inside of a cup measuring cup so edges hang over edge of cup.

Mix together and heat:
2 cups cooked rice
Chopped garlic (to taste)
Finely chopped carrot (about cup)
Chopped walnuts

Add to rice mixture:
Several drops of sesame oil
A palm-sized quantity of sesame seeds
Pinches of anise or fennel

Heat a frying pan with a small amount of olive oil. Place a piece of the nori in the cup, fill with the rice mixture, fold the nori over the mixture and drop in the pan. Fry until crisp and hot. Serve.

 

 

 
Mack Smith while on the Edible
plant outing (Nori Rice Balls)
 
  SEA LETTUCE SALAD

About 1- quarts sea lettuce, washed and cleaned
1 white onion

Shred sea lettuce in ribbons or chop. Place in medium sized bowl. Chop onion and add to lettuce.

Mix for dressing:
2 cups yogurt
2 tsp. olive oil
pinch of cayenne
juice of grapefruit

Add dressing to lettuce and stir well. Sprinkle with rice vinegar. Stir lightly and serve.


 

FUCUS STIR FRY

Wash and clean about 2 quarts of fresh fucus. Chop of the tender ends and set aside.

In a heavy frying pan, heat and mix:
2 tbsp olive oil
1 tsp. sesame oil
1-2 tsp. Sesame seeds
rice vinegar to taste  
tsp. cayenne  
tsp. garlic powder

Add one garnet yam, diced. Cook and stir for 2-3 minutes. Add the fucus tips and stir fry until done. Serve hot.

 

Back