I sea Spicy Sushi Tuna Tartare

This recipe for a spicy sushi tuna tartare is tasty, spicy, and light on the stomach. The flavors blend perfectly. Ideal for a summer dinner. Finish with the Spicy Sushi Seaweed Chips for the ultimate crunch.

By Pascal van der Haas from @passie.volleven

Pascal van der Haas@passie.volleven Read More
Finish this tuna tartare with the Spicy Sushi Seaweed Chips for a nice crunch and you are good to go!

Ingredients

Seamore's Spicy Sushi Seaweed Chips
Cucumber
Avocado
Wakame

Tuna tartare

200g tuna steaks (ahi or albacore)
2 tbsp fresh chives
1 tbsp soy sauce
1 tbsp sriracha
1 tsp mirin

Pickled radish

100g radish
180 ml vinegar
180 ml boiled water
2 tbsp sugar (or honey)
1 tsp chili flakes
2 tsp salt

Preparation

Radish (make 2 hours ahead)

Wash the radish and cut it into cubes. Bring the water and vinegar to a boil. Add all spices. Pour the brine over the radish and allow it to cool completely to room temperature. Store in the refrigerator.

Tartare

Cut the tuna into 1cm cubes. Mix the tuna with soy sauce, sriracha, and mirin. Finely chop the chives and add to the tuna.

Cut the cucumber into cubes and add 3 tbsp pickled radish.

Place a garnish ring on the plate and fill it halfway with the cucumber-radish mixture. Then fill to the top with tuna.

Cut the avocado into thin slices. Cover the tartare with avocado slices and wakame. Garnish with sriracha, soy sauce, and spicy sushi tortilla chips. Enjoy!?

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I sea Greek Tirokafteri

This Spicy Creamy Greek whipped feta dip just takes a handful of ingredients to make and is great for any occasion. It’s the second most famous dip after Tzatziki and is delicious in combination with Seaweed Chips. Another bonus; by eating Seaweed Chips, you eat extra veggies without noticing 😉

By Mirka Cudlacova from @amira.cookland

Mirka Cudlacova@amira.cookland Read More
"If you haven't tried these special surfin' sweet chili chips yet, it's time to switch!"

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Ingredients

1 pack of Seamore Surfin' Sweet Chilli Chips
200g feta cheese
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp lemon zest
1 cup greek yogurt
1 tsp oregano
1 tsp chili flakes

Preparation

1. Dice feta cheese, and transfer into a food processor. Add a spoon of olive oil, minced garlic and yoghurt. Add lemon zest and oregano for extra flavor and blend until smooth.

2. If required add some water, to get a smooth texture.

3. Serve on a large serving dish, spread it evenly. Drizzle with some olive oil. Top with chilli flakes and fresh veggies. Serve with seaweed chips. Enjoy!?

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I sea baba ganoush

I sea baba ganoush

Smokey, creamy and healthy, this baba ganoush dip recipe is a must-try. No difficult instructions. Serve the dip with crunchy Seaweed Chips on the side.

By Mirka Cudlacova from @amira.cookland

Ingredients

1 package of Seamore's Seaweed Chips
1 large eggplant
3 tbsp olive oil
1 tbsp tahini
1 tbsp water
1/2 lemon juice
Salt & pepper
Mint leaves
1 tbsp of pomegranate seeds

Preparation

Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern, making sure to not pierce the skin.

Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper. Season evenly with salt and pepper.

Let them sit for 30 minutes on the sheet pan.

Preheat the oven to 200 degrees C.

Brush the halves evenly with olive oil.
Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown. Let it cool on the counter for at least 20 minutes.

Scoop eggplant flesh and transfer into a food processor. Add tahini, water, salt, and blend until smooth.

Serve with pomegranate seeds and seaweed chips. Enjoy! ?

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I sea baba ganoush

Smokey, creamy and healthy, this baba ganoush dip recipe is a must-try. No difficult instructions. Serve the dip with crunchy Seaweed Chips on the side.

By Mirka Cudlacova from @amira.cookland

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Ingrediënten

1 package of Seamore's Seaweed Chips
1 large eggplant
3 tbsp olive oil
1 tbsp tahini
1 tbsp water
1/2 lemon juice
Salt & pepper
Mint leaves
1 tbsp of pomegranate seeds

Instructies

Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern, making sure to not pierce the skin.
Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper. Season evenly with salt and pepper.
Let them sit for 30 minutes on the sheet pan.
Preheat the oven to 200 degrees C.
Brush the halves evenly with olive oil.Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown. Let it cool on the counter for at least 20 minutes.
Scoop eggplant flesh and transfer into a food processor. Add tahini, water, salt, and blend until smooth.
Serve with pomegranate seeds and seaweed chips. Enjoy! ?

Notities

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I sea mini taco's

Looking for the perfect snack? These mini tacos with creamy pulled chicken are not only a feast for the eyes, but also for your stomach. And the best thing is: you can enjoy them without any guilty feelings because the macros of these mini taste bombs are amazing.

By Thamar Bos from @thamargoesbananas

Thamar Bos@thamargoesbananas Read More
"These green wraps contain much more fiber than normal wraps, are rich in protein, and are full of (sea) vegetables."
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Ingredients (for 8 mini taco's)

1 of Seamore's Seaweed Wraps
250g chicken breast
1/2 bell pepper
2 spring onions
2 tsp chicken herbs
25g dairy spread light
Optional: Sour cream

Preparation

Preheat the oven to 180 degrees and fry the chicken breast within 15 minutes.
Cut 8 small rounds from the wrap, finely chop the bell pepper and cut the spring onion into rings.
Fold the circles in half and hang them 'over' the oven rack. Bake the tacos crispy within 5 to 10 minutes. Keep a close eye on them as they burn quickly.
Pull the chicken apart with two forks and season with the chicken seasoning. Then stir the dairy spread through the pulled chicken.
Fill the tacos with the pulled chicken and finish with the chopped bell pepper and spring onion. Top with sour cream if desired. Enjoy! ?

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I sea Alma de Peru

This cold appetizer will impress all your guests. It is a light Peruvian dish that can be served throughout the year. The Seaweed Chips pair perfectly with the mild yellow chili and fresh sea bream.

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By Magna Carta

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Ingredients (for 4 portions)

20gr Seamore's Spicy Sushi Seaweed Chips
100ml yellow chili paste
10gr mirasol chili
10gr season pepper - Seaweed Lemon
5gr black Hawaiian salt
10gr crispy rice
20gr yuzu pearls
40ml lime juice
25ml vinegar green apple-honey
150gr black beans
1 onion
20gr sugar
100ml water
5gr xanthana gum
100ml grapeseed oil
100gr fresh coriander
500gr sea bream, in slices
salt & pepper

Preparation

For the yellow chilli:

1. Add in a mixer the yellow paste chilli, the onion, the lime juice, the sugar and the xantham gum.

2. Blend this until the mixture becomes homogenous. Then, strain the mixture and set it apart.

For the black beans:

1. Add in a pot the black beans and boil them for 35-40 minutes until they become soft. Get them strained and put them in a bowl.

2. Marinate them with season pepper - seaweed lemon, a little bit of lime juice, salt and pepper.

For the fish:

1. Place the fish on a plate and marinate with the vinegar, black salt and mirasol chili.

For the coriander oil:

1. Blanch the coriander and then remove the moisture by placing it in an absorbent paper.

2. Add the grape seed oil in the mixer along with the coriander, then use a sieve to get them strained.

3. Place the fish on a plate. Add the yellow chili, coriander oil, black beans and in the end the yuzu pearls, seaweed chips, crispy rice, some roots. Enjoy! ?

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I sea Fava Bean Stew

This is one of our favorite recipes of the middle eastern kitchen. Usually served with bread. but we love to use Seaweed Chips for crunch, taste and extra nutrients.

By Mirka Kudlacova from @amira.cookland

Mirka Kudlacova @amira.cookland Read More
"I try to include the Seaweed Chips in everyday recipes to substitute bread and nachos."
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Ingredients

1 tin of fava beans
1 large diced onion
3 cloves diced garlic
1 tbsp cooking oil
1 tbsp sesame oil
1 1/2 teaspoon tahini
1/3 black pepper & salt
1/2 tsp cumin
1/3 tsp paprika
1 - 2 boiled eggs
3 stems parsley
1 cup water
1/2 lemon juice

Preparation

Preheat a large pan or pot and start to cook onions and garlic in cooking oil. Add cumin seeds and fry them together with onions.
In another pot boil 2 eggs and cook them for about 20 minutes.
Open a tin of fava beans and rinse properly. Transfer to the same pot and add some water. Season with paprika, salt.
Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 15 minutes until water is absorbed, mash some beans with a wooden spoon too desired consistency.
Finally add some tahini with lemon juice and stir well.
Serve with fresh parsley, eggs and Seaweed Chips. Enjoy!?

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I sea crunchy fried chicken

KFC got nothing on us. We made a tastier and healthier version of their famous crunchy fried chicken. This is the perfect comfort food and easy to make.

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By Ellen Paanakker from @fabandfitonabudget

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Ingredients

For the chicken:

Seamore's Surfin' Sweet Chilli Seaweed Chips
Cornstarch
1 chickenbreast
Buttermilk
A few drops hot sauce
Salt
Onion powder
Chili powder
Beaten egg

For the coleslaw:

1/8 red cabbage, cut finely
1/8 white cabbage, cut finely
1 tbsp mayonnaise
Few drops of beet juice

Preparation

Cut the chicken in pieces, put in a bowl and pour the buttermilk over it in such way that the pieces are completely submerged. Add a few drops hot sauce, for example sriracha. Leave the chicken in the fridge to marinate in the buttermilk for a few hours.
Grind the chips into coarse crumbs in a kitchen machine.
Make 3 bowls, one filled with cornstarch in which you mix in the salt, onion powder and chilipowder, the other bowl with the beaten egg and the last bowl with the crumbs of the chips.
Dip the chicken in the cornstarch first, then into the egg and finally into the crumbs. Press down a little. Bake in an air-fryer on 190 degrees for about 15 minute.
In the meanwhile make the coleslaw by mixing the red cabbage and white cabbage with a little mayonaisse and few drops of beet juice.
Serve with a spicy mayonaisse (mix mayonaisse, sriracha and a little beet juice) and extra Seaweed Chips. Enjoy! ?

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I sea salmon tartare

Smoked salmon is a winning starter and a major flavor explosion. This super easy dish with peppers and fresh ingredients is elevated with spicy sushi seaweed chips. Hints of Mexican flavors are intertwined with the flavors of Japan with the spicy sushi chips and we are ALL for it! If you're having people over and are short on time definitely try this recipe. It will be a starter to impress. It takes less than 15 minutes to make and the flavors speak for themselves! So what are you waiting for ?

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By Nikhil and Sohini from @twofoodiesinthecity

Nikhil and Sohini@twofoodiesinthecity Read More
"The Spicy Sushi Seaweed Chips elevate a dish and have all the flavors of Japan!"
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Ingredients

A bag of Seamore's Spicy Sushi Seaweed Chips
1 small ripe avocado, chopped
Juice and zest of one lime
1 spring onion, sliced thinly
A small handful of jalapeños, finely chopped
A small handful of coriander, chopped
150g smoked salmon, chopped into small chunks
Hot sauce of choice to taste

Preparation

Prep and chop all your ingredients so they are similar in size.
In a mixing bowl add your chopped avocado, lime juice and zest, jalapeños, coriander and spring onions. Mix gently and add hot sauce to taste.
Gently fold in the smoked salmon and serve straight away or within the next 30 mins.
Serve with the Seaweed Chips to scoop up the deliciousness and garnish with coriander. Enjoy! ?

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I sea plant-based carbonara nachos

What about nacho's for dinner? So goood! Especially with the Spicy Sushi Seaweed Chips, plant-based carbonara sauce and sundried tomatoes.

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By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"Ik ben nu al helemaal fan van de Spicy Sushi smaak!"
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Ingredients

1 bag of Seamore's Spicy Sushi Seaweed Chips
Fresh thyme
1 small onion
240g plant-based crème fraîche
Black pepper
1/2 vegetable stock cube
Fresh basil
Sundried tomatoes

Preparation

1. Cut a small onion in cubes. Bake the onion with thyme in some olive oil until glossy.

2. Add 240 gram of vegan creme fraiche (like oat fraiche), 1/2 vegetable stock cube and 50ml of water. Bring to a boil and add black pepper.

3. Top the Spicy Sushi Seaweed Chips with the sauce, basil and sundried tomatoes. Enjoy! ?

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I sea Dutch herring sandwich

From June to September, we have a Dutch Herring season in the Netherlands. In May, when the fishes have not yet reproduced, the fishes are more fatty, bigger and ‘ as experts say’ more delicious. Enjoy this fish with a sandwich and seaweed chips!

By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"I can definitely can get used to this more sweet/salty version of Seaweed Chips."
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Ingredients

Seamore's Surfin' Sweet Chilli Seaweed Chips
4 buns
4 Hollandse Nieuwe Fishes or Dutch Herring
1/2 cucumber
1 small white onion
20g parsley or cilantro
1/4 jalapeño
1/2 lemon
2 tbsp olive oil

Preparation

The Cucumber Salsa

Cut the cucumber and white onion in even cubes. Chop the parsley and, if you like to add any spice, some jalapeño very fine.
Mix the cucumber, onion, parsley, jalapeño, juice of ½ lemon, olive oil, salt and pepper. Taste the salsa and add any additional flavoring to your liking.

Serving..

Use a bread knife to cut the buns open. Add a piece of fish and top with the cucumber salsa!
Serve the bun with the Seaweed Chips. Enjoy! ?

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