nori seaweed They are those dark green leaves that we use to make sushi. Being so popular, now We can find them in almost any supermarketat a good price.

So, whether you want to cook new things or if you have leftover sheets from making sushi, you will surely be interested in knowing What else can be done with this algae and how to take advantage of it.

What is nori seaweed

nori seaweed They are very small and are cultivated in Japan, Korea and other temperate water regions, in special networks. When they form a good layer (it takes a short time, about 45 days) they are collected, dried and processed into that «folio» shape and size that we are used to seeing.

What does nori seaweed taste like?

The main characteristic of nori seaweed, apart from its shape, elasticity, etc., is its flavor. Their intensity depends on how we consume them

• Raw. If we take them out of the package and when we consume them as is raw when making sushi They have a mild fish-like flavor.
• Toast. If we toast them over the fire or in a pan (without oil) until they are crispy, Its aroma intensifies greatly. But not only that, they can also enhance other flavors of our dishes. In fact, furikake, a very popular condiment in Japan, usually contains toasted and powdered nori seaweed.

Uses of nori seaweed in cooking

In Japan, China, Korea and other East Asian countries it is quite common to put toasted and chopped nori seaweed, chopped or cut into thin strips. over soups when serving them, for an extra touch of flavor. Besides:

• 1. Achieves fish flavor in rice, sauces, stews, etc.

In small quantities they will enhance the flavor of the other ingredients, and if we add more we will give a “fishy” flavor. This is a basic characteristic of vegan “sea substitutes”: With seaweed we can achieve fish and seafood flavors effortlessly.

If you have one or two leftover leaves (for example, if you live near the coast), what you can do is toast them over the fire or in a frying pan until they are crispy, grind them into powder by hand (or even finer with a coffee grinder) and store them in a tightly closed spice jar. This way you can use them as a condiment.

• 2. Vegan «cod» croquettes

For example, try making some croquettes with sautéed tofu with a handful of toasted and ground nori seaweed. They will look like cod croquettes.

Prepare dashi or Japanese base broth

The most common are made with shiitake and/or kombu, but you can add a piece of nori seaweed for more flavor.

• 3. Prepare Gohandesuyo! home

There is a prepared condiment very popular in Japan called Gohandesuyo! (literally “the food is ready”) and which is a nori seaweed paste with soy sauce and sugar, and is usually used to serve white rice. You can make it homemade If you have a lot of seaweed to spare, since you have to toast them, grind them, mix with soy sauce and a pinch of sugar and it must be like a paste.

• 4. A snack very simple Korean: the Gim-gui

In Korean cuisine we also find very good ideas with nori seaweed, which they call “gim” there. For example, they prepare a snack called Gim-gui. The only thing you have to do is brush the seaweed with olive oil mixed with sesame oil and toast them in the pan until they change color and look crispy. Then you just have to cut them into four parts to make them bite-sized and that’s it. It serves as a snack and as an accompaniment.

​In the United States, “crab cakes” are very popular. crab cakes (but in a vegan version) which only consists of making small medallions or burgers with tofu and other ingredients, and adding toasted and broken nori seaweed with your hands to give them that sea flavor.

Try doing it with your homemade veggie burgers and you’ll see how the flavor changes.

• 6. Make homemade nori salt

A very curious use that we can give to seaweed is to make nori salt. Use this salt when serving vegetable chips for example, to season them instead of adding regular salt.

As with other condiments, we start by toasting the seaweed and breaking it up with our hands. Then we put them in a coffee grinder along with maldon salt or other coarse grain salt and pulse a few times to grind everything together but not make it powder, but have a bit of texture.

• 7. Prepare delicious salads with nori

Although they do not have the best shape and texture, They are also used to make fresh salads. My advice is to cut them into thin strips with scissors and put them on top before serving (after dressing), so they won’t get mushy or fall apart.

How to preserve nori seaweed

It is important to preserve nori seaweed well so that it maintains its properties and quality. Nori seaweed sheets should be kept in tightly closed bags because they tend to absorb ambient humidity, and this causes them to become soft and end up going bad.