Sea vegetables have long been valued for their varied flavours, their versatility in use, and their natural goodness.
Nori is cultivated in the sheltered bays around the Japanese coastline where after harvesting it is carefully washed, then slowly dried into square sheets. Gentle toasting of the Nori transforms them into translucent lighter green, crispy sheets with a delicious nutty flavour, proof of its excellent quality.
Try our other nori products: Toasted Fine Cut Nori Sprinkle, Flavoured Toasted Nori Strips, Untoasted Nori.
Features
Toasted and ready to use, High in fibre, Suitable for vegans
Brand
Clearspring
Storage
Reseal pack after use. Store in a cool dry, place
Instructions
Use straight from the pack to make sushi rolls, cut with scissors into quarters for wrapping rice balls or cut into thin strips for a tasty garnish for grains, noodles, soups and salads.
Preparation and Usage
Use straight from the pack to make sushi rolls, cut with scissors into quarters for wrapping rice balls or cut into thin strips for a tasty garnish for grains, noodles, soups and salads.
Country of Origin
Japan
Packed In
UK
Manufacturer
Clearspring Ltd., London, W3 7QE, UK.
Return To Address
Clearspring Ltd., London, W3 7QE, UK.
Package Type
Re-Closable Packaging
Other Information
Full Product Name: Dried Sea Vegetable
Storage: Reseal after use Store in a cool, dry place
Origin: Product of Japan
Recipes
Sushi Rolls (Makes 24 pieces) 2 sheets of Clearspring Sushi Nori (cut into half) 230g cooked Clearspring Sushi Rice 1/2 cucumber (cut into fine strips) 2 tsp Clearspring Umeboshi Purée Clearspring Sushi Mat
Sushi vinegar mix 2 tsp Clearspring Brown Rice Vinegar + 1 tsp Clearspring Mikawa Mirin or Rice Mirin or 1 tbsp Clearspring Sushi Rice Seasoning
Preparation - Season the cooked rice with the sushi vinegar mix or Clearspring Sushi Rice Seasoning, using cutting and folding movements with a spatula to mix it well. 1. Place the Sushi Nori with the shiny side down on the mat. Spread half the rice evenly over the nori, leaving 1cm clear at the top. 2. Make a small hollow along the centre of the rice, spread over the Umeboshi Purée and lay on the fillings. 3. Begin rolling the mat from the near edge, keeping the filling in place with your fingers. Roll firmly but do not press so hard that the rice comes out of the sides. 4. Once you have formed the roll, squeeze the roll gently but firmly whilst pulling on the far end of the mat to tighten. 5. Remove the roll from the mat. 6. Cut into 6 pieces with a wet knife, using a steady sawing motion.
