How do you get/make sushi-grade seaweed?

Seriously, I make sushi at home all the time. If you go to an ethnic store (like Paldo world, although there are also ethnic places in stores like Safeway) and look for nori sheets you'll be pretty much ok. Just make sure to look for a few things: 1) Make sure that the packages are airtight when you purchase them.

If you open the package and don't use all of the sheets (VERY possible), make sure to put it into a sealable bag. 2) Make sure to check the dates and grab from the back. Old nori is still usable but can have a bit of a "scaly" or "fishy" taste that you are not looking to add to your sushi.

As for preparing the sheets, you'll want to keep them as dry as possible. Keep air off of them and you'll be ok. It sounds like you may have gotten some stale nori sheets.

One last hint (as if this isn't long enough! ), you CAN use a half sheet (if you look, the sheets are actually perforated and can be cut in half easily). Many first-time sushi makers have the habit of using too much nori and make their rolls FAR to big.

Half sheets will do the job. Enjoy! :).

I wrote a guide for Mahalo on how to make sushi, found here: mahalo.com/How_to_Make_Sushi I've had the same problem with the seaweed from asian markets not appearing to be of the same quality and texture as in restaurants. To my understanding, it's the same product, but our inexperience in terms of preparation may leave the seaweed looser around the filling than hoped for. I've never perfected it, but I don't think there's a specific seaweed you're missing, though you could try buying or ordering different kinds of nori and seeing if that will work better.

I don't think you have to do anything to the nori. At least we don't. Perhaps it's the quality of the nori your getting.

As a side note, this site has a great photo walk through for making sushi at home. sushicup.com/maki-nori-preparation-sushi....

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