Adapted from a recipe by Nigella Lawson
• ½ cup (about 1/3 ounce) dried arame seaweed (available in health food stores)
• 4 tablespoons sunflower seed oil
• 1 onion, finely chopped
• 1 tablespoon brown rice vinegar
• 2 tablespoons fish sauce, tamari or soy sauce
• 3 cups cooked organic short-grain brown rice, at room temperature
Directions
• Soak seaweed in a bowl of cold water until re-hydrated, 10 to 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over low heat. Add onion and sauté until slightly golden and translucent, about 10 minutes. Remove from heat and set aside. Drain seaweed, squeezing out water, and set aside.
• In a large bowl, combine remaining 2 tablespoons oil, vinegar and fish sauce or tamari. Whisk until blended. Add onion and rice, and toss with two forks to dress well.
• Add seaweed to rice mixture and toss well. Serve at room temperature, or cover and refrigerate for up to 3 days.