Nori

Nori is a type of edible seaweed that is often used in Japanese cuisine, particularly in the preparation of sushi and onigiri. It is typically available year-round and is known for its distinctive umami flavor and crisp texture. Nori is also used as a garnish or flavoring in noodle dishes and soups. While it is most closely associated with Japanese cooking, it is also used in other Asian cuisines and has been gaining popularity in various fusion and health-conscious dishes globally.

Nori Synonyms

Laver
Gim
Zicai
Purple laver

Nori Substitutes

Kombu

Different Forms/Types of Nori

Flakes

Small pieces of dried nori, often used as a topping for dishes like rice, soups, and salads.

Powder

Ground nori used as a seasoning or flavor enhancer for a variety of dishes, including noodle bowls and popcorn.

Sheets

Dried seaweed pressed into thin sheets, commonly used for sushi rolls, garnishes, or as a snack.

How to Choose Nori

When selecting nori, look for sheets that have a dark, even green color without any discoloration, which can indicate freshness and quality. The sheets should be crisp and have a slight sheen. Avoid nori that appears brittle, crumbly, or has a dull color. For nori flakes or powder, ensure the packaging is sealed properly to maintain freshness.

Cooking/Prep Tips for Nori

Nori, a type of edible seaweed, is a staple in Japanese cuisine known for its unique umami flavor and crisp texture. When working with Nori, it's important to keep it dry until ready to use, as moisture can make it soggy and difficult to handle. For dishes like sushi, Nori should be used straight from the package to maintain its crispness. However, when using Nori as a garnish or flavoring, lightly toasting it over an open flame or in a dry pan can enhance its flavor and make it more pliable. Intermediate and expert cooks should note that Nori's flavor can be quite potent, so it should be used judiciously to complement, not overpower, the other ingredients in a dish.

Shelf Life of Nori

Nori should be stored in a cool, dry place away from direct sunlight. Once opened, keep nori in an airtight container or resealable bag to prevent moisture from softening the sheets. If nori does become soft, you can briefly toast it over an open flame or in a dry pan to restore crispness. Properly stored, nori sheets can last for several months.

Recommended Brands for Nori

flakes: Eden Foods

powder: Muso From Japan

sheets: Yamamotoyama

Cooking Techniques for Nori

Toasting: Toasting Nori over a gas stove or in a dry pan can bring out its nutty and complex flavors. Hold the sheet with tongs and wave it back and forth over the flame for a few seconds until it turns a vibrant green and becomes fragrant.

Shredding: Shredded or cut Nori, known as 'nori strips' or 'kizami nori,' can be used as a topping for dishes like ramen, soups, and salads. This adds texture and a burst of umami flavor to the dish.

Sushi Making: Nori is essential for making sushi rolls (maki). Place a sheet of Nori on a bamboo mat, spread sushi rice on top, add your desired fillings, and roll tightly. The moisture from the rice will soften the Nori just enough to make it pliable.

Popular Nori Recipes

California Roll
Spicy Tuna Roll
Nori-wrapped Onigiri

Nori Nutritional Information (100g)

fat: 0.28 g
fiber: 4.3 g
sugar: 0.65 g
protein: 5.81 g
calories: 35 kcal
carbohydrates: 5.11 g

Flavor Combinations

Nori pairs exceptionally well with ingredients commonly found in Japanese cuisine. It complements the delicate flavors of raw fish, such as tuna and salmon, in sushi. Rice, whether in sushi or as a bowl topping, benefits from Nori's savory qualities. Sesame seeds, wasabi, soy sauce, and pickled ginger are also traditional pairings that enhance Nori's taste. For a fusion approach, try incorporating Nori with avocado, cucumber, or cream cheese, which can add a creamy or crunchy contrast to its crisp texture.

Allergen Information

Nori is not a common allergen, but those with iodine sensitivity or thyroid conditions should consume it in moderation due to its high iodine content. It is also possible, though rare, to have an allergic reaction to specific proteins found in seaweed.

Ingredient Comparisons

Nori vs Kombu

Recipes with Nori

Crispy Skin Salmon with Nori and Sesame Crust

Kimchi Fried Rice