You bought a bag of nori—maybe some rice, cucumber, avocado, carrots, and sushi-grade fish. There may or may not be a bamboo mat in your cart, too. You're making sushi (go you!). After a few rolls are made, sliced, and the spiral-y insides revealed, the nori's tucked away in the cabinet. Maybe you'll be making sushi again sometime soon, maybe not. But the nori sits there. The nori is sad. It feels a bit dejected. That's not okay.
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Seaweed is what holds sushi together, what's sometimes found swimming in miso soup, and the main ingredient of the salad nestled alongside that spicy salmon roll. It's umami and it's one of the best darn "weeds" we've ever tasted.
But if you've only had seaweed in Asian-style preparations, you're missing out. That briny flavor can do a lot more than many give it credit for. You'll sea. Here are a few ideas for using seaweed (in many of its iterations).