A few weeks ago, my friend (and home cook savant) Sujin gave me a wonderful gift of roasted Korean seaweed, and ever since, I’ve been putting it on top of and around pretty much anything edible. From messy rolls stuffed with brown rice and whatever veggies are on hand, to flaking it on top of salads, using it in place of a tortilla for grilled fish tacos, and even snacking on them like they’re healthy potato chips.
For lunch the other day, I used it as a crunchy addition to a rice bowl that also contained leftover brown rice warmed up and sprinkled with rice wine vinegar (you can also use bulger, quinoa, any grain you like), chopped cilantro, ripe avocado, two over-easy eggs with salt and pepper, and a little miso mayo. I’m sure it turned my insides a technicolor shade of green (if I ever serve this at my fantasy lunch shop I will name it The Hulk Bowl!), but I think that’s a good thing. And the seaweed gave this protein-herb-veggie power lunch just the right mount of crunchy and salty umaminess that it needed. The brand of roasted seaweed (or laver) that my friend brought me was Haioreum, and you can find it at some Asian markets and I also found it HERE on Amazon. And if you come to my fantasy lunch shop I will also put some in your Hulk Bowl.