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Nori (ingredient)

Vegetables · Seaweeds

Nori

Thin, crisp sheets of pressed dried seaweed used to wrap sushi and onigiri or crumbled as a topping.

Also called: laver, gim, seaweed sheets, sushi nori

13 recipes with it

Photo: Alice Wiegand, ( Lyzzy ), via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Nori is red algae (laver) shredded, pressed and dried into paper-thin dark-green sheets. Toasted sushi nori is crisp and glossy on one side. Korean gim is often brushed with sesame oil and salted. It is eaten as is, not soaked like kombu or wakame.

Pyropia / Porphyra species

How it’s used

  • Wrapping sushi rolls and onigiri
  • Korean gimbap
  • Cut into strips over ramen and rice
  • Crumbled into furikake
  • Snacking on seasoned sheets

Characteristics

Taste
Savoury, toasty and sea-like.
Texture
Crisp when dry; soft and chewy once moist.
When cooked
Absorbs moisture quickly and turns chewy; toast briefly over a flame to re-crisp.
Sold as
dried, flakes
Cooking uses
Usually eaten raw, Used as a garnish

Storage

Pantry-stable. Keep sealed with any desiccant in a cool, dry place; humidity makes it limp.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
35 kcal
Protein
5.81 g
Carbohydrate
5.11 g
Fat
0.28 g
Fibre
0.3 g
Sugars
0.49 g

USDA FoodData Central: Seaweed, laver, raw.

Related ingredients

Recipes with nori

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