Ocean’s Halo Veggie Hand Roll

Hand rolls made easy! Fresh veggies, nutty rice, and our premium Sushi Nori come together for the perfect light lunch. The secret? Cooking your rice in Ocean’s Halo broth for a hidden layer of umami! Ingredients Makes 2 rolls 1 sheet of Ocean’s Halo Sushi Nori cut in half horizontally Your choice of prepared rice 1/2 avocado sliced length wise 1/2 carrot sliced 3-4 in. lengthwise Ocean’s Halo No Soy Sauce Instructions Cook rice in Ocean’s Halo broth of your choice. Lay thin sheet of prepared rice on the first half of sheet, making sure to leave the upper right corner uncovered. Lay vegetables diagonally on top of rice towards upper left corner. Bring bottom left corner up and begin rolling a cone shape. Wet the end corner of the Nori sheet with water, and seal the roll closed. Dip Veggie Hand Roll into Ocean’s Halo No Soy Sauce and enjoy!

Risotto Stuffed Peppers

Golden, cheesy, and packed with savory goodness. These Stuffed Peppers are a total game-changer! Made with Ocean’s Halo No Beef Broth for that rich, slow-simmered taste without the beef. Ingredients Ocean’s Halo No Beef Broth – 1 1/2 cups Ocean’s Halo Seaweed Salt Arborio rice – 3/4 cup 4 bell peppers – cut in half Olive oil Black pepper 1/2 Onion, chopped 3 garlic cloves 1/2 jalapeño One small zucchini Panko crumbs Parmesan cheese Instructions Cut bell peppers in half, lay on an oiled baking sheet, brush peppers with olive oil facing cut side up, season with Ocean’s Halo Seaweed Salt and black pepper & roast in the oven for 15 mins. Chop the onion, jalapeños, garlic & zucchini. Add 2 tbsp of olive oil to a pan, add in chopped vegetables and arborio rice & roast until lightly browned. Add in Ocean’s Halo Beef broth, bring to a boil and then let simmer for 20 mins or until rice is cooked through & broth is soaked up. Stuff roasted bell peppers with cooked risotto, sprinkle with panko crumbs & parmesan cheese, and roast in the oven for another 15 mins. Panko crumbs and parmesan should be golden. Serve & Enjoy while warm!.

Teriyaki Veggie Kabobs

The ultimate BBQ side dish! Glazed in savory teriyaki and seasoned with seaweed salt - these veggie skewers are a must-try for your next cookout! Ingredients Ocean’s Halo Soy-free Teriyaki Sauce Ocean’s Halo Seaweed Salt Grape tomatoes Zucchini Summer squash Onion Baby Bella mushrooms Skewers Instructions Soak wooden skewers in warm water for 10 mins prior to adding vegetables Chop onion, zucchini, and summer squash in similar sizes. Arrange tomatoes, mushrooms, onion, zucchini, and squash on skewers – making sure they are close together as vegetables will shrink on the grill. Cook on medium heat on the grill for about 5 mins on each side until slightly browned. Brush Ocean’s Halo Teriyaki sauce on top of skewers, making sure to cover all veggies. Cook for another 5 mins, then remove from grill and season with Ocean’s Halo Seaweed Salt. Serve warm & Enjoy!

Crunchy Ramen Salad

The secret to the perfect salad. Zesty, nutty, and incredibly crunchy. This Ginger Sesame Ramen Slaw is your new favorite healthy obsession! Ingredients Ocean’s Halo Organic Ramen Noodles Ocean’s Halo Ginger Sesame Vinaigrette Sesame seeds Sliced almonds Green onion Red bell pepper Cole Slaw mix Olive oil 2 tbsp Instructions Dice green onions and red pepper. Combine cole slaw mix, sesame seeds, almonds, green onions, and red pepper in the bowl. Crush up dried Ocean’s Halo Ramen Noodles and add them to the bowl. Add 1/4 bottle of Ocean’s Halo Ginger Sesame Vinaigrette & olive oil to the bowl. Mix and place in the fridge to enjoy cold.

Wakame Seaweed Salad

The ultimate refreshing side dish! Our Organic Wakame Salad is light, crunchy, and packed with umami. Ingredients 1 serving Ocean’s Halo Organic Wakame Ocean’s Halo Organic Shichimi Togarashi 3 tbsp Ocean’s Halo NoSoy Sauce 1 tbsp rice vinegar 1 tbsp mirin 1 tbsp sesame oil 1 tsp sugar 1/2 tsp white sesame seeds 1/2 tsp black sesame seeds Instructions Place Ocean’s Halo Organic Wakame (about 1/4 of the bag) in a bowl and cover with water for 10 mins until water is soaked up. While the wakame is soaking, combine rice vinegar, mirin, sesame oil, and sugar. After the wakame is done soaking, rinse and pat dry, making sure to get as dry as possible. Combine wakame & mixture, season with sesame seeds & Ocean’s Halo Shichimi Togarashi. Place in the fridge to enjoy cold.

Ocean’s Halo Mango Sticky Rice

Mango Sticky Rice, featuring Ocean’s Halo Organic Short Grain Sticky Rice. Simply cook the rice, then enjoy topped with fresh, juicy mango for a rich, comforting treat. Instructions Rinse rice 2-3 times until the water runs clear. Put the rice and slightly more water than usual to a pot. Bring to a boil, then reduce to low heat and simmer for 20 minutes. Cook until the texture is somewhere between steamed rice and porridge. Remove from the heat and let sit for 10 minutes, covered.

Ocean’s Halo Vegan Ramen

Vegan Ramen, featuring Ocean’s Halo Organic Ramen Noodles, Ramen Noodles, and Shichimi Togarashi (7 spice). Ingredients Serves 4 1 carton of Ocean’s Halo Organic Ramen Broth 4 cakes of Ocean’s Halo Organic Ramen Noodles 1/4 cup of Ocean’s Halo Soy-free Teriyaki Sauce Ocean’s Halo Organic Shichimi Togarashi Vegetables of choice – we used: Bok choy, Shitake mushrooms, carrots, green onion Protein: 2 pack of extra firm tofu Instructions Marinate tofu (or protein of choice): add 1/4 cup of Ocean’s Halo Teriyaki Sauce to a container and submerged diced tofu in the sauce and let marinate for at least 30 mins. Warm broth: Heat Ramen Broth in a saucepan over medium heat until warm. Cook noodles: Bring 2 cups of water per noodle package to a boil. (skip to steps 4 & 5 – cook veggies and protein while the water boils) Sauté Vegetables: Saute vegetables in oil until browned and cooked. Cook the teriyaki tofu:  Add 1 tsp oil to the pan and sauté marinated tofu on both sides until golden brown. Add contents of noodle packages to the boiling water, then remove from heat. Let sit for 3-4 minutes or until tender. Drain. Assemble ramen: Add your noodles, and broth to bowls, and then add vegetables and protein on top. Top with Organic Shichimi Togarashi for a kick! Enjoy!

Ocean’s Halo NoChicken Tortellini Soup

NoChicken Tortellini Soup, featuring Ocean’s Halo Organic Low Sodium NoChicken Broth, and Ocean’s Halo Original Seaweed Salt. Ingredients Serves 4 1 carton of Ocean’s Halo Low Sodium NoChicken broth 1 packet of cheese tortellini 1 cup of spinach 1/2 Onion: diced 2 cloves of garlic 1/4 cup fresh parmesan cheese: for topping Instructions Saute diced onions & garlic until slightly golden in a pan. Add the carton NoChicken broth to the pan. Add in spinach. Season with Original Seaweed Salt. Let tortellini cook for about 3-6 minutes until cooked through. Separate into bowls & top with fresh parmesan! Now it’s ready to enjoy!

Ocean’s Halo Thai Coconut Curry Noodle Soup

Thai Coconut Noodle Soup, featuring Ocean’s Halo Organic Thai Coconut broth, and Organic Rice Noodles. (Vegan option) Ingredients Serves 3-4 1 carton of Ocean’s Halo Organic Thai Coconut Broth 4 Organic Ocean’s Halo Rice Noodle cakes (1 package) Dumplings: we used beef dumplings (switch for a vegan option here to make the dish vegan) 1/2 onion - diced 2 cloves of garlic, diced 1-2 teaspoons curry powder 1 chopped Serano pepper for an extra kick. Chopped green onions (scallions) 1 small bunch of basil Instructions Saute diced onion and diced garlic until golden. Boil 6 cups of water. Add 4 Ocean’s Halo Rice Noodles to boiling water and cook for 6-8 minutes, until tender. Add the carton of Ocean’s Halo Thai Coconut Broth to sauteed onions & garlic. Heat on medium until warm. Pan fry dumplings until cooked through (or follow instructions on the brand label) Separate broth into bowls, then add rice noodles and top with green onion, serrano pepper, basil and dumplings. Enjoy!