Nori seaweed provides the green-black wrap that surrounds sushi rolls. It's used extensively in Japanese cooking as both a sushi wrap and seasoning. Crumbled nori adds flavor to rice toppings, vegetables and meat dishes. Nori is made from laver seaweed that is pressed into sheets as it dries.The nori comes in dried sheets either plain or toasted. Smaller flavored sheets, such as teriyaki, are also available. Nori stores for a month or longer when properly packaged and protected from moisture.
Place unopened packages of nori in a dark, cool place, such as the pantry. Leave the package sealed until you are ready to use the nori.
Remove the nori from the package after you open it. Place any leftover nori sheets into a plastic food storage bag.
Press the air from the food storage bag. Seal the bag closed and store the nori in a dark, cool place.
Store unopened nori packages for up to six months. Use the nori within four weeks after you have opened the package.
Tip
Nori packages usually have a small packet of silica gel inside to absorb excess moisture. Place the packet in the plastic storage bag after you open the nori so the silica can continue to absorb excess moisture. Never consume the silica.
Toast nori by passing the sheet over an open flame until it becomes crisp. Toasting can help crisp nori that has begun to absorb moisture.
References
- Yale University: Description of Food Items
- "The Complete Book of Japanese Cooking"; Emi Kazuko; 2006
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Jenny Harrington has been a freelance writer since 2006. Her published articles have appeared in various print and online publications. Previously, she owned her own business, selling handmade items online, wholesale and at crafts fairs. Harrington's specialties include small business information, crafting, decorating and gardening.