How to cook dried seaweed

1. Pour the water into a small saucepan, salt it, and send it to the fire. Put brown rice in boiling water, mix. Turn down the heat, cover with a lid, cook for about 40 minutes, until the water is completely absorbed. We leave the finished rice under a closed lid.

2. Put the dry algae in a bowl, pour warm water, leave for 15 minutes. Algae should be saturated with water. Drain the remaining water.

3. And now it's time to prepare the refueling. Pour sesame and olive oil, soy sauce, rice vinegar, freshly squeezed lemon juice into a bowl. In the resulting mixture, you need to add a sweetener: it can be maple syrup, you can add liquid honey. A small piece of ginger is cleaned, grated on a fine grater. We do the same with garlic: peel, grate on a fine grater. Add garlic-ginger gruel to the dressing, salt and pepper to taste, mix.

4. Bulgarian pepper is washed under running water, cut out the seed box and peduncle. Cut the pepper into strips. Green onions are mine, cut but not finely, the cut can be made oblique. We put the prepared ingredients in a deep salad bowl: rice, seaweed, pepper and onion.

5. Fill the ingredients with the prepared sauce, sprinkle with sesame seeds and mix. The salad can be served immediately, but on the second day it will also be delicious. You can serve it on the table in a common salad bowl or in portions. On a festive table, it will look beautiful on a lettuce leaf substrate.

Help yourself to health!