Why This Recipe Works
by Sasha Marx
As far as seaweed goes in this country, nori is the most widely recognizable and most readily available form. Nori sheets are made from an edible alga that is shredded, pressed into thin sheets, and then dried. You probably know nori mostly from its use in sushi rolls, but it’s actually a very versatile ingredient. A staple pantry items in some restaurants is nori powder, which is just toasted nori sheets ground to a fine powder in a spice grinder or blender. The powder stores well for weeks and can be used in a number of ways to bring subtle sea-flavored umami to both savory and sweet dishes. It can be added to butter or pasta dough, and it’s great sprinkled over popcorn or potato chips. So grab a package of nori sheets, get your grind on, and open up some new possibilities in your kitchen. It’s a great way to tap into the versatility of seaweed and add a supersimple “chef-y” item to your pantry.
A spice grinder produces the finest nori powder and is our preferred tool for the job. A blender can also be used, but the resulting powder will be coarser. You can use either toasted or untoasted nori sheets for this recipe. Both types should be toasted in step 1.
Photography by Steve Klise
Food Styling by Marie Piraino