Easy Sesame and Seaweed Rice Pilaf

This sesame and seaweed rice pilaf is a simple yet incredibly flavorful side dish that brings out the best in any meal. Give it a try, and let me know what you pair it with!

If you’re looking for an easy, flavorful rice dish that pairs well with almost anything, this Sesame and Seaweed Rice Pilaf is perfect. With a simple preparation method and a boost of umami from roasted nori and sesame seeds, this dish elevates plain rice to something truly special.

Why You’ll Love This Recipe

1. Easy to make – Minimal ingredients and simple steps make it a foolproof recipe.
2. Packed with umami – The combination of roasted seaweed and sesame seeds enhances the flavor.
3. Versatile – Pairs well with grilled meats, seafood, stir-fries, and especially awesome as a base for rice bowls.
4. Great for meal prep – You can make a big batch, portion them out and freeze. Reheat whenever you need them

Easy Sesame and Seaweed Rice Pilaf

Marvellina

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Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 1 hour hr 20 minutes mins

6 servings

Ingredients Method Notes

Ingredients

  

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• 2 cups jasmine rice or any white long-grain rice
• 1 Tbsp oil
• ½ tsp salt
• 2 cups chicken broth or any broth of your choice

For tossing with rice:

• 1 Tbsp roasted sesame oil
• 20 g nori seaweed the kind you use to wrap sushi
• 3 Tbsp toasted white sesame seeds or mixture of white and black sesame seeds

Method

 

Rinse and soak the rice:

1. Rinsing rice is essential for removing excess starch, which helps achieve a fluffy texture. Place the rice in a fine-mesh strainer and rinse under cold water, gently stirring with your fingers, until the water runs clear.
2. After rinsing, soak the rice in fresh water for 30 minutes. This allows the grains to absorb moisture evenly, resulting in a more tender and perfectly cooked rice. Drain the rice well before cooking.

Toast the rice:

1. Preheat a heavy-bottom pot with a tight-fitting lid over medium heat. Add oil and swirl to coat the bottom of the pot evenly. Add the drained rice and sauté for about 1-2 minutes, stirring continuously. This lightly toasts the rice, enhancing its nutty aroma and adding an extra layer of flavor.

Start cooking:

1. Pour in the broth and salt, bring it to a boil, then reduce the heat to the lowest and cover the pot with a tight-fitting lid. Let the rice simmer for 15 minutes. Do not peak or open the lid during this cooking process

Toast the seaweed sheets and sesame seeds:

1. Place one nori sheet on a dry non-stick pan over medium heat and toast it until it turns crispy and aromatic. Repeat with the rest. Let them cool down and then crumbled them up and you can use a spice or coffee grinder to grind up into flakes. They can be stored in an air-tight container at room temperature
2. If the sesame seeds you have is untoasted, toast them on a dry pan over medium-low heat, until they are lightly golden brown and nutty. Take care not to burn them. Set aside to cool down completely. Store in an air-tight container and keep them in the fridge. I like to store high-fat nuts and seeds in a fridge or freezer to prolong their shelf-life

Back to the rice:

1. Once cooked, remove the rice from the heat and let the rice rest for 10 minutes, keeping the lid on. This step allows the remaining steam to distribute evenly, making the rice fluffier.
2. After 10 minutes, uncover the lid and add 1 Tbsp of toasted sesame oil, toasted nori seaweed flakes, and toasted sesame seeds. Fluff the rice and put the cover back up and let it rest another 10 minutes before serving
3. You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card

Notes

This recipe is adapted from Start Here cookbook by Shola El-Waylly

Did you make this recipe?

Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram

Tips for perfect sesame & seaweed rice

1. Choose the right rice
Long-grain rice like jasmine rice is perfect for this. As we plan to soak the rice and then toast it. Using short-grain rice like sushi rice will make it too sticky to be a pilaf texture
2. Use High-Quality Nori & Sesame Seeds
Nori: Use roasted nori sheets (the kind used for sushi), toast them on the pan and grind them into tiny flakes using your hands or a spice grinder.
3. Sesame Seeds: Toasting them in a dry pan for 5 minutes until golden brown enhances their nutty flavor.
4. Enhance the Flavor with a Few Additions
A Squeeze of Lemon or Yuzu – Brightens the flavor and adds freshness.
A Sprinkle of Scallions or Chives – Provides a pop of color and mild onion flavor.
A Dash of Red Pepper Flakes – Gives a subtle kick of heat.
4. Make It a Meal with Protein Additions
To turn this pilaf into a complete meal, mix in: Flaked salmon for a Japanese-inspired rice bowl, shredded chicken for a protein boost., soft-boiled eggs for extra creaminess and richness.

Storage & reheating tips

Leftovers? No problem! This rice stores well and is easy to reheat.
1. Fridge: Store in an airtight container for up to 4 days.
2. Freezer: Freeze in portion-sized bags for up to 2 months.
3. Reheat: Sprinkle with a little water and microwave for 1-2 minutes to bring back the fluffy texture. You can also steam them in a steamer for 5 minutes or until heated through. If you use a steamer, you don’t need to sprinkle with water. The wet heat will keep the rice soft and fluffy.

The combination of buttery rice, nutty sesame seeds, and umami-packed nori creates a dish that’s satisfying and comforting while still being light and easy to prepare. Whether you enjoy it as a side or a base for a hearty meal, I hope this rice will quickly become a favorite in your recipe collection!