how nori sheets became the sleeper hit of my quarantine kitchen
In the pantry, I’ll talk more in depth about specific ingredients. How to use them, how to buy them and why they should be in your pantry, too.
Let me start by throwing a few numbers at you: I live with one person, I’ve made zero sushi rolls and I’ve gone through 3 packages of nori sheets in isolation. I have no intention of slowing down.
Nori is made of shredded seaweed pressed into sheets like paper or particle board but like, with umami. You’re probably most familiar with it in the context of sushi and those roasted snack packs, but it can do so much more for you right now. Use whole sheets for veggie wraps, or cut them in half for some smaller bites. Hand rolls and onigiri (stuffed Japanese rice balls) are like rolled sushi (which I love), but without the tedious effort (which I could do without). They can be filled with whatever you have on hand that feels right. Tinned fish? Sounds great. Popcorn chicken? Can’t wait! Slaw made with cabbage and the last dregs of a vinaigrette? Suddenly gourmet when wrapped in nori and sushi rice.
There were things I knew I would do in isolation - photograph my dinner ad nauseam, bother my cat constantly, hum along to the Law & Order SVU opening credits as I binge all day. I did not expect this sudden urge to nori, but I think I understand why I keep reaching for it. Seaweed is full of vitamins and minerals and gives off an overall ‘healthful’ vibe. Of course nori isn’t going to solve all of my problems, but it’s shelf stable and still manages to make food taste fresh (a small miracle in a time when grocery trips are to be minimized).
“Of course nori isn’t going to solve all of my problems, but it’s shelf stable and still manages to make food taste fresh.”
I love the process of toasting it - a simple but necessary step to ensure the texture isn’t stale. Turn on a burner and waft the sheets over it (don’t get TOO close if you’re lucky enough to have a gas stove!) until they start to crinkle and curl a bit. Try to do this as dramatically as possible, like you’re derisively waving a conductor’s baton. This will do nothing to improve your technique but it will feel fun(kind of the point right now). From there, you can use the sheets whole or pulverize them in a food processor or spice grinder and add the dust to vinaigrette, compound butter, finishing salt or spice rubs. Sprinkle it over roasted vegetables and popcorn and pasta and rice. Combine it with salt, sugar and sesame seeds to make your own furikake seasoning. Wherever nori goes, she brings a subtle saline undercurrent and I can’t get enough.
nori vinaigrette on a kale salad with warm crispy potatoes
roasted broccoli sprinkled with nori dust
If the hothouse tomatoes look even close to acceptable next time I venture out to the store (masked, obviously), my next move is a BLT with nori aioli. Maybe I’ll sprinkle some over my eggs, too.
One key thing to remember, though: seaweed is, uh, of the sea. It loves water so much (a total Pisces), that it is constantly trying to re-hydrate. If you want to avoid the sog, avoid wrapping things in nori until mealtime. If you have a partially used pack, store it in a freezer bag with all the air pressed out. Don’t feed them after midnight.
The great thing about nori (besides literally everything I just mentioned) is it’s widespread availability. Odds are if your grocery store has an Asian section, you will find nori there. What more could you want (besides seeing your friends again)?
