Noodles and Rice

Shredded Nori

by Tom on November 27th, 2007

There are plenty of ways to eat nori but my favourite would have to be shredded.  In big sheets it makes great sushi.  In small sheets it is good wrapped around onigiri or even just a mouth full of rice.  But shredded finely it is soooo versatile.  Our photo today shoes a generous pile on top of a serve of mushroom rice, but it is equally at home on anything ranging from dry noodles to stews and soups. 

Of course, you can make shredded nori from sheets but I can’t think of any way to make sheets from shreds, so it is wise to stock sheets in your cupboard if you only want one type.  Then next time you end up with spare sheets or ripped or folded sheets, then get to work with a knife or some scissors and shred it up.  Keep it in a jar with one of those little desiccant packets and sprinkle it on anything savoury you like. 

The only trick is that as soon as they get wet, the little shreds stick like glue, so if you are looking to impress someone, be careful about bits of nori stuck to your face and your teeth and anywhere else.

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POSTED IN: Ingredient Spotlight, Japanese