Mix everything with a spoon to combine well and fold in
the nori until incorporated evenly.
Working in batches, fry
nori until crisp and bubbling around chips subsides, about 2 minutes.
If you want to make your own seaweed salt, chop a mix of dried kelp, dulce, and toasted
nori until relatively fine.
Not exact matches
Continue rolling
until all the «rice» is covered with the
nori and you have a neat roll.
Grind
nori in a blender, scraping down sides as needed,
until finely ground.
Add
nori pieces and stir
until thoroughly mixed.
Roll the
nori up away from you
until sealed.
Toast the
nori for 7 - 10 minutes, or
until crisp.
Place
nori sheets in the food processor and process
until a dust forms.
Add the sliced scallions and
nori; stir briefly
until nori gets soft, and serve.
Continue rolling and gently pressing
until you reach the uncovered strip of
nori.
Starting with the lower right - hand corner, roll the
nori towards the left,
until you reach the end.
Grab some
nori (seaweed) or kelp noodles next time you head to whole foods and pair them with spices and vegetables
until your hearts content.
Nori can also be eaten straight from the bag or lightly toasted
until it turns a beautiful green.