Miso Deviled Eggs topped with Seaweed Sprinkles


This classic app is given a make-over with new ingredients and an umami-rich topping. You won’t be able to stop at one.

Miso Deviled Eggs.jpg

⏲️  Cook Time: 20 minutes Prep Time:  20 minutes   Serves: 12


12 eggs, room temperature

1/2 cup mayonnaise (vegan, if desired)

2 T Shiro Miso (soy bean paste)

1 tsp Mirin (Japanese rice wine)

Ocean's Balance Seaweed Sprinkles


Step 1

Place eggs in bottom of large pot. Cover with water. Bring to a boil over medium heat; cook for 10 minutes. Rinse under cold water. Refrigerate for 20 minutes. 

Step 2

Remove shells from eggs. Cut each egg in half length-wise. Scoop out yolk into a mixing bowl.

Step 3

Add mayonnaise, miso and mirin to egg yolks. Mix well. Add more mayonnaise and/or mirin if the mixture is too dry.

Step 4

Spoon egg mixture into empty egg whites. Top with Seaweed Sprinkles. My preference is Bonito, but the Spicy and Shiitake are also great choices, especially for a vegan offering.

Dulse-wrapped Grapes


Move aside bacon-wrapped prunes: there’s a new app in town! Salty Dulse (which has been called the “bacon of the sea”) is moistened by the juicy grape, creating a savory-sweet experience that will have you reaching for another.


⏲️   Prep Time: 10 minutes   Serves:  6


24 green or red seedless grapes

24 small strips of Ocean’s Balance Whole Leaf Dulse


Step 1

Wrap a strip of Dulse around a grape. Secure with a toothpick.

Arrange on platter.

Pairs with: Cold beer or dry, white wine.

Dulse with Cantaloupe (Dulse con Melone)


A vegan take on the Italian classic! The savory flavor of the Dulse mixes beautifully with the sweetness of the cantaloupe.

Melon & Dulse.jpg

⏲️   Prep Time: 10 minutes   Serves: 8


1 ripe cantaloupe

8 long strips Ocean’s Balance Whole Leaf Dulse


Step 1

Cut cantaloupe in half. Remove seeds. Cut each half into 4 wedges.

Step 2

Moisten a strip of Dulse by gently rubbing it against the top of a cut cantaloupe slice. Arrange Dulse as pictured above. Repeat with remaining cantaloupe slices.


Pairs with: A sweet white wine such as Reisling.

Avocado Toast with Seaweed Sprinkles


Turn this breakfast classic into a delicious and oh, so good for you delight!

Avocado Toast.jpg

⏲️   Prep Time: 5 minutes   Serves: 1


1 ripe avocado

2 slices dark, hearty bread such as rye (or gluten-free)

Ocean’s Balance Seaweed Sprinkles (any flavor will do!)


Step 1

Cut avocado in half. Remove pit. Scoop out avocado into bowl. Mash with spoon.

Step 2

Spread avocado on bread slices. Top with any of our Sprinkles: the Spicy is sublime with the creaminess of the avocado ; the Bonito (not vegetarian) inspires thoughts of lox; the umami of the Shiitake wakes up the avocado and your palate.

Serve immediately.

Pairs with: Your favorite coffee beverage.

Spicy Watermelon


Raise the bar on cool, refreshing watermelon by garnishing it with Spicy Seaweed Sprinkles. The sweet/spicy combination never fails to please. You’ll be the hit of the next barbecue!

Spicy Watermelon.jpg

⏲️   Prep Time: 5 minutes   Serves: 10


1- 5lb. watermelon

3 T Ocean's Balance Spicy Seaweed Sprinkles


Step 1

Cut watermelon in half length-wise. Cut each half in half, again lengthwise. Cut each quarter into 1”-thick triangle-shaped slices.

Step 2

Arrange slices on serving platter. Sprinkles with Spicy Seaweed Sprinkles.


Pairs with: Good friends and plenty of sunshine!!!

Miso-Glazed Salmon topped with Bonito Seaweed Sprinkles


My daughter would like me to make this dish every single day. The Bonito Sprinkles raise it to an entirely new level of delicious.

Miso-glazed Salmon.jpg

⏲️  Cook time: 10 minutes   Prep Time: 15 minutes   Serves: 4


1.5 lbs. thick-cut salmon, cut into 4 pieces

3 T Shiro Miso paste (use gluten-free miso for a gluten-free dish)

3 T mirin (Japanese rice wine)  

2 T soy sauce (or Tamari for a gluten-free dish)

4 T Ocean's Balance Bonito Seaweed Sprinkles


Step 1

Preheat oven or grill to 450°F.

Step 2

Arrange salmon skin-side down on baking sheet.

Step 3

Make the Miso Glaze: Stir together the Miso and Mirin until the Miso is dissolved. Add Soy Sauce; stir until completely blended. Using a basting brush, cover all 3 sides of the salmon with the Glaze.

Step 4

Grill or bake the salmon 7 to 10 minutes, until the middle is just cooked and the skin is crispy.

Step 5

Top with Bonito Seaweed Sprinkles.

Serve with Thai sticky rice and roasted brussel sprouts.


Pairs with: Crisp, white wine such as Sauvignon Blanc or dry Riesling.

Avocado & Tomato Salad with Miso Dressing and Bonito Sprinkle


Our own Shitake Seaweed Sprinkle marries beautifully with a flavorful miso dressing to make an irresistible salad!

Avo&Tom salad with Sprinkle.jpg

⏲️  Prep Time: 10 minutes   Serves: 1


1 ripe avocado

5 cherry tomatoes, cut in half

1 tsp. white miso (soy bean paste)

2 tsp. mirin (Japanese rice wine)

1 tsp. soy sauce

1 Tbsp. Ocean's Balance Shitake Seaweed Sprinkle


Step 1

Cut avocado in half length-wise and peel the skin off both halves.  Cut each half into crescent-shaped slices or bite-size chunks. Arrange avocado pieces on a plate; cover with cherry tomato halves. 

Step 2

For the miso dressing: Put miso in small bowl. Stir in mirin one tablespoon at a time until smooth.  Stir in soy sauce.

Pour over avocado and tomato pieces.

Step 3

Top with Ocean's Balance Bonito Sprinkle and enjoy!

The perfect lunch.  Try our other Sprinkle flavors on this salad too!

Green Goodness Smoothie

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⏲️ Prep: 5 minutes  Serves: 2


1 ripe avocado, peeled and sliced

1/2 ripe banana, peeled & sliced

1/2 cup fresh spinach leaves, rinsed

1/2 cup regular milk or almond milk

1/2 cup orange juice

3 Tbsp. Ocean's Balance Kelp Purée


Step 1

Add all ingredients to blender.  Blend for one to two minutes, until ingredients are well blended and smooth, and the smoothie is a pretty, light green color. Serve immediately.

Note: The avocado makes it quite thick. Add more milk or juice to thin it out if desired. 


Great for: Breakfast, snack, anytime...!