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Home > Recipes > SeaMama Wakame Flakes

SeaMama Wakame Flakes

SeaMama Rejuvenation Soup Recipe


  • 1/2 packet of SeaMama Wakame Flakes
  • 1 tablespoon of sesame oil
  • 4-6 shiitake mushrooms sliced (or beef)
  • 2 garlic cloves chopped (optional)
  • 1-2 tablespoons of tamari or soy sauce
  • Salt & pepper to taste


  1. Heat 1 Tbs of sesame oil in a pot over medium heat.
  2. Lightly sauté shiitake mushrooms (or meat) until brown.
  3. Add chopped garlic for added flavor.
  4. Add 1.5 quarts of filtered water and bring to a boil.
  5. Add SeaMama Wakame Seaweed (no need to soak or wash).
  6. Simmer for additional 20 minutes on medium heat.
  7. Add tamari/soy sauce & sea salt, pepper to taste.
  8. Serve with rice for a hearty soup-meal.

Makes 6 servings

You can refrigerate unused portions for 3 days or freeze each serving and eat it over a month.

Wakame and cucumber salad


  • 2 tablespoons rice vinegar
  • 1/3 teaspoon salt
  • 2 small cucumbers, sliced thin
  • 2 ounces/ 55 g shirasuboshi (dried tiny sardines), or canned salmon or tuna flakes, shreds of crab meat, or boiled chicken
  • 1 tablespoons sugar
  • 1/2 teaspoon soy sauce
  • 1 inch fresh ginger, peeled and shredded for garnish


  1. Place Wakame in bowl and pour cold water over it to rehydrate.  Let sit for ten minutes and then drain well.
  2. Sprinkle salt over the cucumber slices, let stand for 5 minutes until soft and watery, then squeeze out excess water.
  3. Blanch shirasuboshi in boiling water, drain, and sprinkle with 1 tablespoon vinegar.
  4. Combine the vinegar, sugar, and soy sauce and stir until the sugar dissolves. Mix in the cucumber, shirasuboshi, and wakame seaweed. Garnish with shredded ginger and serve immediately.

Serves 4 as a salad course

Wakame Brown Rice


  • 2 1/4 cups water
  • 1 cup brown rice
  • 1 tablespoon butter (optional)
  • 1 teaspoon salt (optional)
  • 1 tablespoon wakame seaweed flakes
  • 2 cups water
  • 1 ripe avocado, diced
  • 2 teaspoons toasted sesame seeds


  1. Bring water, brown rice, butter, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender, 45 to 50 minutes.
  2. Soak wakame in 2 cups of water for 10 minutes; drain in a mesh strainer. Scoop rice into a bowl, and gently fold in wakame, avocado, and sesame seeds. Serve warm or cold.

Serves 4 as a side dish