What is nori? The seaweed of sushi
What is nori
Nori is a red seaweed of the genus Porphyra that is farmed, chopped, spread into thin sheets and dried. It is usually lightly toasted before eating, which intensifies its aroma and makes it crisp.
Uses of nori
It wraps maki, temaki and onigiri; it is crumbled over rice, noodles or soups; it is ground as a seasoning and sometimes fried in tempura. Its saltiness and marine flavour complement fish and rice.
Nori is a red seaweed of the genus Porphyra that is farmed, chopped, spread into thin sheets and dried.
How to store it
Nori absorbs moisture easily and loses its crunch. Keep it in an airtight container with a desiccant and, if it has softened, toast it for a few seconds over a gentle flame.
Nori in a temaki
In a temaki the seaweed is part of the dish and should be crisp when eaten. That is why a good restaurant assembles it at the last moment, like the red prawn tartare temaki, one of the courses that has been part of the Soluna menu.
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