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Yaki Nori Toasted Seaweed (8 sheets)- for sushi, rice balls, soups, noodles and salad -    16 gm
Manufacturer: JFC / JPWR0010 - 16 gm

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Yaki Nori Toasted Seaweed (8 sheets)- for sushi, rice balls, soups, noodles and salad

Yaki Nori Toasted Seaweed (8 sheets)- for sushi, rice balls, soups, noodles and salad

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Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Yaki Nori is 100% natural sea vegetable. These already toasted sheets are ready to wrap sushi and roll rice balls. It can also be cut into strips to make a garnish for soups, noodles and salad. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). Yaki Nori are roasted seaweed sheets made for sushi/kappa/temaki rolls.

Seaweeds are an excellent source of fibres, proteins, vitamins and minerals. An essential food in Japanese culture. One sheet of seaweed can be used as a whole, or be torn along the perforated seams creating up to approx 6 separate strips. Toast over a flame to create a crispier texture, Yaki Nori is perfect for making speciality sushi, or just a quick riceball snack. 10 sheets. Excellent quality nori.


Japanese sushi are not only the oval shaped sushi, nigiri-zushi (hand pressed sushi). Sushi rolls (maki-zushi) are very popular. Sushi rice and various ingredients are rolled in nori (dried seaweed). Since maki-zushi are wrapped by nori, they are also called nori-maki. Maki means rolling in Japanese.
There are many kinds of sushi rolls. Some common sushi rolls in Japan are tekka-maki (raw tuna rolls), kappa-maki (cucumber rolls), and futo-maki (thick rolls) which include seasoned kampyo (gourd strips), denbu (sweet powder), sweet omelet, cucumber, and more.

Sushi rolls are often packed in bento lunch boxes since they are good finger food. If you are invited to a potluck party, sushi rolls might be good choices.

How to make sushi at home!

4 cups sushi rice (Calrose/short grain/California pearl rice)
Water for rice: Place hand flat on rice in pan and cover hand with water up to and covering the knuckles
1 cup rice wine vinegar
1/4 cup Japanese Rice wine, mirin
1/2 cup sugar

Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice. I highly recommend a rice cooker -- there's a reason more than 2 billion people in Asia use them. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.

1/4 cup gari (pickled ginger) julienne
1/4 cup toasted sesame seeds
1/4 cup chopped green scallions
Soy syrup
1/2 tablespoon honey
1/2 tablespoon Dijon mustard
1/2 lemon, juiced
1/2 tablespoon vegetable oil
1/2 pound fresh picked crab
1/4 cup chopped cilantro
1/4 cup chopped flat leaf parsley
1/4 cup basil chiffonade
1 shallot, minced
Salt and white pepper to taste
4 sheets of yaki-nori

In a bowl, whisk together honey, mustard, lemon juice and oil. Add crab, herbs and minced shallot. Season with salt and pepper and check flavor. Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4 inch thick. Place crab filling 2/3 up on rice. Roll, moisten end to seal and let rest.

2 cups rice flour
1/2 tablespoon chili powder
1 quart cold club soda
8 large butterfly shrimp, peeled and de-veined
1 package daikon sprouts
4 sheets of yaki-nori, cut in half
8 scallion fans
Wasabi oil
Salt and white pepper to taste

In a bowl, mix flour with chili powder, and whisk in club soda until a pancake batter thickness is achieved. Dip the shrimp and scallions in the tempura batter and fry until golden brown, about 4 minutes. Drain on paper towels and season with salt and pepper. Lay the nori vertically with the shiny side down. Using wet hands, lightly place a 1/4-inch thick layer of rice on the bottom half of the nori. Place one shrimp and scallion fan diagonally across the rice from the top left corner to the bottom right. Lay daikon sprouts on top and add a touch of wasabi oil. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.

1/2 cup wasabi powder
1 tablespoon mirin
1 teaspoon sugar
1/2 cup vegetable oil

In a stainless steel bowl, whisk together wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra heat, use less oil.

2 cups thin soy sauce
1/2 cup brown sugar
1 lime juiced

Combine all the ingredients and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.

On a huge white platter, drizzle soy syrup, wasabi oil, sesame seeds, gari and scallions all over. Slice maki-sushi using both bias and straight cuts. Place hand rolls leaning against sushi.

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