Nori is a sea vegetable. It is harvested in quiet, pristine inlets, whose waters and tides are not too cold or too harsh to grow this flavorful, delicate seaweed. Sushi Chef® Nori is usually produced from the first of several seasonal crops so the iron content is high. Once harvested, Nori is chopped, rolled, and dried in the sun and then toasted into crisp sheets. Sushi Chef® Nori is especially delicate and flavorful. Its thickness makes it less likely to break when rolled. The flavor, aroma, and crispness of Nori is enhanced by quickly passing the shiny side of the sheet over a flame just before use. 

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Sushi Chef® Nori's flavorful, light quality is essential as a wrapping to sushi. Nori sheets are wrapped around sushi rice and fillings to form rolled sushi. When cut into strips, Nori is used to secure finger rolls or to add flavor and color to scattered sushi. Crumbled Nori is an attractive garnish for salads or rice.

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To form a sushi roll, cut Nori to the size needed for the amount of filling. A single ingredient sushi roll, such as a cucumber roll, requires a half sheet, approximately 4 x 7-1/2 inches. Place the Nori lengthwise, shiny side down, on a bamboo rolling mat. Dampen hands with water and spread the sushi rice just to cover the Nori, leaving a 1/2 inch margin across the top. With your finger, spread a dab of Wasabi along the center of the rice creating a groove. Lay the filling of your choice in this groove. To roll, hold the filling in place with your fingers as you curl the mat forward with your thumbs until the two ends of the Nori overlap, forming a cylinder. Apply gentle but even pressure to the rolling mat. Remove the sushi roll and cut it into six pieces with a very sharp knife moistened with water. 

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After opening, please store in an airtight wrapper. 

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Ingredients: Toasted Seaweed Sheets 

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Free of: Wheat, Gluten, Lactose, Cholesterol, Sugar, and Fat