I will never forget the first time I picked up a can of seaweed with smoked salmon. It was sitting forgotten on a store shelf, in a corner that hardly anyone touches. I grabbed it out of curiosity – "What could this be?" It eventually found its way into my cupboard and gathered some dust until one day when I had nothing prepared and didn’t want to waste time cooking seriously. I opened it, took a quick look through the fridge, and grabbed what was left from yesterday's rice – that's how this salad came to life for the first time. If you’re not used to seaweed, believe me, you’ll feel the difference right away. It’s nothing fancy, but everything comes together in taste as if it was meant to be. I’ve made some mistakes here and there, like once when I added too many pickles and ruined the whole thing, or another time when I forgot to add lemon and it seemed a bit “flat,” but once you figure out how you want to enjoy it, it turns out great every time.
Quick Info
It takes about 15 minutes total, depending on how quickly you chop and how close your ingredients are. It’s for two people, but if it’s your first meal and you’re hungry or with someone who eats little, it can work for three. The difficulty level… is clear: anyone can make it, you don’t even need to cook anything on the stove.
Ingredients – quantities and roles
1 can of seaweed with smoked salmon (about 170-200 g drained, let’s say) – this is the salty, flavorful “base,” plus a bit of fat and smoky taste. You won’t easily find it in regular stores, but sometimes they have it in the Asian section or at discount stores.
3 tablespoons of cooked and cooled rice, preferably with some vegetables (I had some leftovers with zucchini and carrot, but any white rice or rice with other vegetables works). It adds a bit of “substance,” so it’s not just leaves and cans.
3 tablespoons of corn kernels (from a can) – adds sweetness and texture, making everything more friendly.
3 tablespoons of pickled small onions (the tiny, round ones, not red onion) – for a bit of acidity and crunch. Don’t add too many, or it’ll just taste like vinegar.
300 g of mixed greens – whatever you have on hand, like baby spinach, arugula, iceberg lettuce, or whatever you like. You don’t need anything fancy; a classic bag from a box works too.
Half a tablespoon of lemon juice – to balance the flavor and cut through the oiliness of the seaweed with salmon.
Salt and pepper, to taste – this part is simple, just try not to overdo it with the salt if you already have a salty can.
Preparation Method – numbered steps and explanations
1. Open the can of seaweed with salmon and drain the excess liquid, but don’t rinse it! That liquid has oil and flavor, so keep as much as you want. I usually drain about half if it’s swimming in liquid.
2. If you don’t already have cooked and cooled rice, make some plain rice. It’s even better if it’s from yesterday’s fridge because it doesn’t stick together.
3. In a large bowl, tear or cut the greens into smaller pieces so you don’t have giant leaves. It doesn’t need to be finely chopped, just easier to mix and eat.
4. Add the seaweed with salmon over the greens. Also add the rice, corn kernels, and sliced or whole pickled onions, however you prefer. If they’re too strong or sour, cut them in half.
5. Mix everything together, but not with the fury you’d use for an omelet – don’t crush the greens. It’s better to mix gently, with a large spoon or by hand if you want to be old-school.
6. Drizzle with lemon juice, taste for salt and pepper, and see if it needs more. Sometimes I don’t even add salt, depending on the can you’re using. If you want an extra splash of oil, you can add a bit of olive oil, but most of the time the liquid from the can is enough.
7. Let it sit for 2-3 minutes to let the flavors “get to know each other,” but don’t leave it too long, or the leaves will wilt. Serve with slices of toasted bread, and that’s it, no need to complicate things.
Why I make this recipe often
Honestly, the biggest reason is convenience. You need five minutes to chop something, the rest just gets thrown in the bowl. I love that you can clear out your fridge of leftovers (like cooked rice, leftover vegetables) and make a quick meal without putting pots on the stove. It has many textures and flavors – crunchy, soft, sour, sweet, salty, a bit smoky. You can make it whenever you find these canned seaweeds. It can be vegan if you remove the salmon or find plain seaweed, and it’s quite healthy. I also make it when I want something filling but not heavy, or when I want to impress guests with something “different,” but don’t feel like cooking anything complicated.
Tips, variations, and serving ideas
Helpful tips:
- Don’t use all the liquid from the can; too much liquid makes the salad “watery.”
- Drain the corn well; otherwise, you’ll end up with a bland taste.
- Pickled onions are good, but if they’re very strong, slice them or soak them in cold water for 5 minutes to tone down the sharpness.
- Don’t mix aggressively; you’re not making a puree.
- Add salt at the end – it depends on how salty the seaweed with salmon is.
Substitutions and adaptations:
- If you can’t find seaweed with salmon, you can use plain seaweed (wakame, hijiki, whatever you find) and throw in some smoked fish at the end – it pairs excellently with trout or mackerel, not just salmon.
- You can swap the rice for quinoa or cooked buckwheat. For low-carb, skip the rice altogether.
- Pickled onions can be replaced with small pickles, but be careful not to use too sour ones, as they’ll overpower the flavor.
- For a gluten-free version, check the can’s ingredients (some have soy sauce with gluten) and use rice or quinoa, without gluten bread.
Variations:
- If you want something more colorful, add grated raw carrot or thinly sliced radishes. It adds both appearance and crunch.
- For an extra protein boost, throw a boiled egg on top (not for vegan, but works for the rest).
- For a “kick,” add a few drops of soy sauce (if you’re not concerned about gluten), or a splash of wasabi, but don’t overdo it.
Serving ideas:
- With toasted bread is classic, but it also works with a quickly browned flatbread on a griddle or in a pan.
- As a drink, I enjoy it with a chilled semi-dry white wine or a very light rosé. Even a cold blonde beer works well, it doesn’t “cut” the flavor.
- As a complete meal, serve it as a main course for lunch, or as a snack when guests arrive. You can also pack it to go, keeping the dressing separate.
Frequently Asked Questions
Can I use any type of canned seaweed?
Not just any, some have a too strong taste or smell that you can’t tolerate. Look for ones that are at least in oil or light brine. If you only have dried seaweed, make sure to rehydrate it first.
What if I don’t like the taste of fish/smoked flavors?
You can choose plain seaweed, without fish, or replace it with canned tuna (if you don’t mind it not being salmon). You’ll still taste fish, but it’s more subtle.
Can I make the recipe without rice?
Yes, it works perfectly. You might want something more “diet-friendly” or carb-free, then just leave it with greens, vegetables, and seaweed. You can also add green beans or another base.
If I don’t have pickled onions, what can I substitute them with?
You can use raw red onion sliced very thin and soaked for a few minutes in vinegar water. Or you can use pickles, but in moderation.
How long does the salad last if I make it in advance?
No more than half a day, at most a day in the fridge, because the salad leaves wilt quickly and lose their texture. It’s better to mix just what you’ll eat and keep the rest separate.
Nutritional values (approximate)
It’s quite light and low in calories, depending on what canned goods you use and how much rice you add. For two large servings:
- 250-350 kcal per serving (depending on how much oil is in the can)
- 10-12 g of protein (from fish, seaweed, and rice)
- 35-40 g of carbohydrates (if you add rice), fewer if you skip it
- fats about 10-15 g (from oil, fish, seaweed)
It has fiber, many minerals (from seaweed and greens), plus some vitamins from the vegetables. There’s no added sugar or “heavy” fats. It’s not for a “sports meal” with a lot of protein, but for lunch or dinner, it’s very good; you don’t feel weighed down, and you won’t be left hungry.
How to store and reheat
If you made too much salad and don’t want to throw it away, keep the mixture without the salad leaves in the fridge, in a well-sealed container. The greens wilt badly if they sit in liquid – it’s better to mix the leaves just when you’re eating. There’s no point in reheating it; it’s clearly a cold salad, but if you only have the rice with vegetables and seaweed left, you can microwave them for a few seconds, then add the fresh salad. It keeps for a maximum of 24 hours in the fridge; nothing good after that, the texture and flavor are lost. If you’ve already added lemon juice, everything marinates, and you won’t have the same freshness, so it’s best eaten quickly. If you want to take it to go, keep the dressing separate and assemble just before eating.
Quick Info
It takes about 15 minutes total, depending on how quickly you chop and how close your ingredients are. It’s for two people, but if it’s your first meal and you’re hungry or with someone who eats little, it can work for three. The difficulty level… is clear: anyone can make it, you don’t even need to cook anything on the stove.
Ingredients – quantities and roles
1 can of seaweed with smoked salmon (about 170-200 g drained, let’s say) – this is the salty, flavorful “base,” plus a bit of fat and smoky taste. You won’t easily find it in regular stores, but sometimes they have it in the Asian section or at discount stores.
3 tablespoons of cooked and cooled rice, preferably with some vegetables (I had some leftovers with zucchini and carrot, but any white rice or rice with other vegetables works). It adds a bit of “substance,” so it’s not just leaves and cans.
3 tablespoons of corn kernels (from a can) – adds sweetness and texture, making everything more friendly.
3 tablespoons of pickled small onions (the tiny, round ones, not red onion) – for a bit of acidity and crunch. Don’t add too many, or it’ll just taste like vinegar.
300 g of mixed greens – whatever you have on hand, like baby spinach, arugula, iceberg lettuce, or whatever you like. You don’t need anything fancy; a classic bag from a box works too.
Half a tablespoon of lemon juice – to balance the flavor and cut through the oiliness of the seaweed with salmon.
Salt and pepper, to taste – this part is simple, just try not to overdo it with the salt if you already have a salty can.
Preparation Method – numbered steps and explanations
1. Open the can of seaweed with salmon and drain the excess liquid, but don’t rinse it! That liquid has oil and flavor, so keep as much as you want. I usually drain about half if it’s swimming in liquid.
2. If you don’t already have cooked and cooled rice, make some plain rice. It’s even better if it’s from yesterday’s fridge because it doesn’t stick together.
3. In a large bowl, tear or cut the greens into smaller pieces so you don’t have giant leaves. It doesn’t need to be finely chopped, just easier to mix and eat.
4. Add the seaweed with salmon over the greens. Also add the rice, corn kernels, and sliced or whole pickled onions, however you prefer. If they’re too strong or sour, cut them in half.
5. Mix everything together, but not with the fury you’d use for an omelet – don’t crush the greens. It’s better to mix gently, with a large spoon or by hand if you want to be old-school.
6. Drizzle with lemon juice, taste for salt and pepper, and see if it needs more. Sometimes I don’t even add salt, depending on the can you’re using. If you want an extra splash of oil, you can add a bit of olive oil, but most of the time the liquid from the can is enough.
7. Let it sit for 2-3 minutes to let the flavors “get to know each other,” but don’t leave it too long, or the leaves will wilt. Serve with slices of toasted bread, and that’s it, no need to complicate things.
Why I make this recipe often
Honestly, the biggest reason is convenience. You need five minutes to chop something, the rest just gets thrown in the bowl. I love that you can clear out your fridge of leftovers (like cooked rice, leftover vegetables) and make a quick meal without putting pots on the stove. It has many textures and flavors – crunchy, soft, sour, sweet, salty, a bit smoky. You can make it whenever you find these canned seaweeds. It can be vegan if you remove the salmon or find plain seaweed, and it’s quite healthy. I also make it when I want something filling but not heavy, or when I want to impress guests with something “different,” but don’t feel like cooking anything complicated.
Tips, variations, and serving ideas
Helpful tips:
- Don’t use all the liquid from the can; too much liquid makes the salad “watery.”
- Drain the corn well; otherwise, you’ll end up with a bland taste.
- Pickled onions are good, but if they’re very strong, slice them or soak them in cold water for 5 minutes to tone down the sharpness.
- Don’t mix aggressively; you’re not making a puree.
- Add salt at the end – it depends on how salty the seaweed with salmon is.
Substitutions and adaptations:
- If you can’t find seaweed with salmon, you can use plain seaweed (wakame, hijiki, whatever you find) and throw in some smoked fish at the end – it pairs excellently with trout or mackerel, not just salmon.
- You can swap the rice for quinoa or cooked buckwheat. For low-carb, skip the rice altogether.
- Pickled onions can be replaced with small pickles, but be careful not to use too sour ones, as they’ll overpower the flavor.
- For a gluten-free version, check the can’s ingredients (some have soy sauce with gluten) and use rice or quinoa, without gluten bread.
Variations:
- If you want something more colorful, add grated raw carrot or thinly sliced radishes. It adds both appearance and crunch.
- For an extra protein boost, throw a boiled egg on top (not for vegan, but works for the rest).
- For a “kick,” add a few drops of soy sauce (if you’re not concerned about gluten), or a splash of wasabi, but don’t overdo it.
Serving ideas:
- With toasted bread is classic, but it also works with a quickly browned flatbread on a griddle or in a pan.
- As a drink, I enjoy it with a chilled semi-dry white wine or a very light rosé. Even a cold blonde beer works well, it doesn’t “cut” the flavor.
- As a complete meal, serve it as a main course for lunch, or as a snack when guests arrive. You can also pack it to go, keeping the dressing separate.
Frequently Asked Questions
Can I use any type of canned seaweed?
Not just any, some have a too strong taste or smell that you can’t tolerate. Look for ones that are at least in oil or light brine. If you only have dried seaweed, make sure to rehydrate it first.
What if I don’t like the taste of fish/smoked flavors?
You can choose plain seaweed, without fish, or replace it with canned tuna (if you don’t mind it not being salmon). You’ll still taste fish, but it’s more subtle.
Can I make the recipe without rice?
Yes, it works perfectly. You might want something more “diet-friendly” or carb-free, then just leave it with greens, vegetables, and seaweed. You can also add green beans or another base.
If I don’t have pickled onions, what can I substitute them with?
You can use raw red onion sliced very thin and soaked for a few minutes in vinegar water. Or you can use pickles, but in moderation.
How long does the salad last if I make it in advance?
No more than half a day, at most a day in the fridge, because the salad leaves wilt quickly and lose their texture. It’s better to mix just what you’ll eat and keep the rest separate.
Nutritional values (approximate)
It’s quite light and low in calories, depending on what canned goods you use and how much rice you add. For two large servings:
- 250-350 kcal per serving (depending on how much oil is in the can)
- 10-12 g of protein (from fish, seaweed, and rice)
- 35-40 g of carbohydrates (if you add rice), fewer if you skip it
- fats about 10-15 g (from oil, fish, seaweed)
It has fiber, many minerals (from seaweed and greens), plus some vitamins from the vegetables. There’s no added sugar or “heavy” fats. It’s not for a “sports meal” with a lot of protein, but for lunch or dinner, it’s very good; you don’t feel weighed down, and you won’t be left hungry.
How to store and reheat
If you made too much salad and don’t want to throw it away, keep the mixture without the salad leaves in the fridge, in a well-sealed container. The greens wilt badly if they sit in liquid – it’s better to mix the leaves just when you’re eating. There’s no point in reheating it; it’s clearly a cold salad, but if you only have the rice with vegetables and seaweed left, you can microwave them for a few seconds, then add the fresh salad. It keeps for a maximum of 24 hours in the fridge; nothing good after that, the texture and flavor are lost. If you’ve already added lemon juice, everything marinates, and you won’t have the same freshness, so it’s best eaten quickly. If you want to take it to go, keep the dressing separate and assemble just before eating.