Sushi seaweed, primarily known as Nori, is a dried edible sea vegetable made from red algae of the genus Pyropia. While it starts as a reddish-brown plant in the ocean, it becomes the familiar dark green or jet-black sheet through a process of shredding, pressing, and drying that is remarkably similar to traditional papermaking.
- Flavor Profile: It has a distinct “oceanic” flavor described as a savory umami with a slight natural sweetness. Quality nori should not taste overly fishy.
- Texture: When fresh and roasted, it is crisp and paper-thin, providing a satisfying “snap” when bitten. If it becomes stale, it can turn chewy or soggy.
- Appearance: High-quality sheets are typically darker and shinier with a uniform density. Lower grades may appear lighter green and contain small holes.
