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Sushi Nori Preparation


Nori sheets are available toasted (yaki) and raw/untoasted (hoshi). The raw or untoasted sheets are dark red. The golden green sheets are toasted.

Choosing Nori Sheets:

1. First check for a pleasing aroma
2. Then check for good color
3. Look for holes or unevenness
4. One surface should be very shiny (this becomes the outside of the roll), the other is rough (this becomes the inside of the roll)

Toasting raw nori on the stovetop

You can also use the oven at 300° F for approximately 5 minutes.

Many people now prefer to eat nori raw for its live enzymes. But if you like the fresh roasted taste, here's how you can make it quickly and easily:

1. Turn your flame on medium low.
2. Quickly wave the sheet over the flame, not too close to burn.
3. When the sheet has turned greenish and shriveled, it's done.
4. The slower you go the more even the final color and texture will be.

Summary of basic sushi/nori roll making process
(See recipes at left for more details and photos)

With rice, carrot, avocado, chives and mustard.

1. Lay the nori sheet on a mat or heavy cloth napkin.

2. Spread sticky rice 3/8 in. thick over the first 2/3rds of the sheet. Moist fingers or utensil will keep the rice from sticking.

3. Add a moderate amount of filling, spread out along the near edge of the sheet.

4. Pick up mat and slowly start rolling, tucking the filling under the leading edge of the sheet as you go.

5. As you finish rolling, wet the final edge of the nori to seal the roll.

6. Dip your knife in water before you cut the roll in 8 to 10 bite size pieces.

7. Serve with a dip of tamari and wasabi or anything complimentary to your ingredients. Enjoy!

Preparing Dulse Sushi

1. Mix tahini, mustard (or wasabi), tamari, chopped dulse and cooked rice.

2. Spread 2/3 of a nori sheet and start rolling. Wet the final edge to seal the roll.

3. Slice with a wet knife into 8–10 bite size pieces.