Please share your ideas on the different ways to eat Nori. My favourite is this but I use a dry cutting board:

http://www.mediterrasian.com/cuisine_of_month_sushi.htm

Pretty standard stuff, and just nice for tea time!

I put my meat and vegis in them and roll up with olive oil and spices. Also if I am in need of a potatoe chip fix I spread ghee and a bit of salt on them and have a treat. Is it possible for us to eat too many of these sheets? I do have to stop myself sometimes.

Where do you buy nori and if in store in what section of it?thanks.  how is it pkg'ed?

Interesting Dewdrop ...I suppose too much of a good thing is not such a good thing, no?

Check this site out. If I get hammered for copyright issues, please come and save me :

http://www.seaveg.co.uk/recipes.html

I'd love to try the pumpkin-dulse condiment recipe!

I buy them in 50 sheet packages from an oriental market. Much cheaper that way.

I buy them in the sheets and break them up to eat like potato chips. If I eat too many they give me tummy rumbles and loose bowels (apologies if that's TMI). As Dewdrop says, you can usually get them cheaper at an Asian market, but our local HFS carries Edenfoods brand, good quality and not outrageously expensive.

Extra-thin slices of flank or round steak rolled up with nori and some horseradish in the middle--beef 'sushi' . . . yum!

Quoted from accidental_chef

Check this site out. If I get hammered for copyright issues, please come and save me :

http://www.seaveg.co.uk/recipes.html

I'd love to try the pumpkin-dulse condiment recipe!

Putting a link to the web site is the ideal way to avoid copyright issues...  

Copyright holders complain when users copy the information without a proper reference.

Have fun trying the recipes!  Some sound really good.  

thanks are they on a shelf or in a cooler or in a freezer?  I've only had it at a chinese buffet once and liked it.

For supper I just had two seaweed sheets...one about halfway overlapping the other with compliant thinly sliced roast beef, a sprinkle of lecithin granules and a line across of olive oil with steamed red swiss chard layed out on top.  Then I sprinkled a little nutritional yeast and rolled it up.  Let it sit for about five minutes so it will soften and melt together (that is sooooooo hard when hungry...good thing I had a slice of the roast beef before hand) and then sliced it like sushi.  Oh my...yummilicious.

Debra

P.S.  And thanks for the tip on buying them in bulk.  I usually pay about $3.59 for 10 sheets.  Will have to check out the big health food store in the big city (Sudbury) next weekend.  Will also look for some of those sushi roll mats too.

I enjoy taking an organic toasted nori sheet and hand breaking into small pieces over a salad.  It adds a nice crunchy addition to fresh salads, and it has a slight sea ocean flavor.

Alia

I like to scramble up some eggs, spread a little evoo on the nori, and wrap the eggs.

I like to have mine with eggs too.  I saute up some onions, in ghee or olive oil, and then throw in a couple of handfuls of baby spinach with a splash of water and let it wilt down.  I lay the nori sheets down on a plate with one overlapping halfway and place the onion/spinach mixture over them.  Then I take eggs (usually three) and cook them over easy in the pan and then place them over the sheets.  Sprinkle with soy lecithin granules and nutritional yeast.  Gently roll it up, at least one egg usually breaks, and let sit for a few minutes while everything melts together again.   I cut like sushi and enjoy.  I am hungry right now so I think I shall go and have that for lunch.

Debra

Quoted from debra

I lay the nori sheets down on a plate with one overlapping halfway and place the onion/spinach mixture over them.  Then I take eggs (usually three) and cook them over easy in the pan and then place them over the sheets.  Sprinkle with soy lecithin granules and nutritional yeast.  

Sounds nutritious with the addition of the soy lecithin granules and nutritional yeast.  Best of all--it is portable and you can pack it to go.

Alia

They also sell packs the size of tissue/kleenex packs for the purse - Its used like a "napkin" or "kitchen towel" to eat up the leftover scraps of food on your plate.

Shred them and add to your soup...or sprinkle over salad.

Its also 'extra toasted' to point of being crispy and used as an extra filler for Moo Shu type things {a chinese Burrito or Wrap}.

About a year ago I started putting minced kohlrabi on my salads, which I usually top with canned salmon. I thought that the minced kohlrabi and the salmon went really good together.

So later when I was making a nori wrap with canned salmon I decided to added some of the minced kohlrabi and as usual topped with olive oil and cayenne pepper. It was great! The minced kohlorabi gave the wrap a crunch that I really liked.

It makes me wonder what other ingredients might be really good in my nori wraps?

The last time I bought a 50 sheet package of nori at the local Asian grocery store I started to wonder about the possibility of heavy metal contamination. Does anyone have any information about this concern?

Should I avoid buying standard inexpensive commercial brand nori sheets from Asian sources and maybe only buy from sources like Eden Foods or Maine Coast Sea Vegetables that hopefully consider and test for issues like heavy metals?

The Eden and MCSV nori sheets are a LOT more expensive, $24.08/50 and $36.00/50, respectively, versus the approximately $6/50 I paid at the Asian store.

buying those would be a safe measure, I believe.
considering the issues you are addressing right now.

I saw some Roasted Seaweed (Nori) at the market today; they come in a pack of 10 ... my question is: how do u store the left over sheets and where   ... since I'll be eating one at a time most probably  

Thanks very much  

The several different brands of nori sheets I have bought have always come in zip lock bags for storage.

Quoted from ironwood55

The several different brands of nori sheets I have bought have always come in zip lock bags for storage.

How convenient

Do u store them in the fridge AND how long do they last  ??
Thank-u again  

The ones I buy do not come in a zip lock bag, but I do have big Ziplock bags on hand that I store them in.   They don't last long in my house. (because they get eaten up quite quickly)  I just keep them on the shelf so I can see them all of the time to use them.

Debra

I find it quite strange that nori sheets do NOT have an expiry date  
basically, we have NO idea if they last a week, month or a year  

Actually, Lisalea...since they are 'dried' seaweed I think that they would last quite a long time.

Debra

I believe seaweed can last for several years (if it even lasts that long in one's pantry) if kept in a closed packaged or container in a cool, dry place.

Alia

Really good responses! Thanks for the contributions and keep them coming !

I've taken some pics of what I've done with nori sheets this week...but I can't find the thread where there was a step by step explanation on how to send pics to the site . If anyone can find that thread, or tell me how to download pics, that'll be really great !

What I did was:
1 nori sheet
Handful enoki mushrooms, base trimmed, washed and drained well
1 big onion, sliced thinly
Sauted Kelp
Mashed sweet potatoes (instead of rice, was thinking of the Royal Nonnies )
Chilli powder, to taste
Salt, just a pinch
Olive oil

Saute sliced onion till transparent. Add chilli powder & salt and saute till raw smell of chilli powder goes off. Add enoki. Just turn it around once or twice. Flame to be low-medium at all times. Remove from fire and allow to cool.

I usually have roasted sweet potatoes for dinner. I got the recipe from the recipe index. Just pumped up the spices with all beneficial spices. Take  a handful and mash it nicely and spread evenly on the nori sheet.  

I have batches of Kelp sauteed in ghee, and stored in the fridge.

Arrange fillings, leaving 2 inches off the top. Roll gently but firmly. Seal the top portion by wetting the sheet with a bit of water. Let it rest for a bit. Use a very sharp knife and cut up the roll. Do not forget to wet the knife every time you cut a wedge.

I have just one piece at about 5pm and it keeps me happy till dinner time. You can play around with stuffing and if there's any left over veg that'll do fine as well.

I'm dedicating my nori rolls to my fellow O types who might be following the Menopause protocols. Stuffings will keep changing as per this protocol. Wish I could show some pics ...

Have a great time experimenting!