I am seeing a lot of nori in stores and am curious as to the uses (and health benefits) other than sushi. Also, how long dies it last?

Watch out for the salt in some of those nori packages. While it makes food taste good, you should be aware of the amount of salt used in packaged seaweed. It's definitely unhealthy for those who have to watch their salt and sodium intake. That said, on my lazy nights (and days), I just love a meal of hot cooked rice and seasoned nori. Nothing else.

Vegetarians (especially older ones) have often used nori diced up with salty olives as a replacement for the umami of anchovies or thai fish sauce. Many younger vegetarians now use miso paste or umeboshi paste instead because of the convenience.

I second pierino and add crumbled or sliced nori to soups, especially noodle soups like udon, and I love it in congee. food52 recently featured this recipe, which can include nori:
http://food52.com/blog/7979-clotilde-dusoulier-s-seaweed-tartare

You can make your own furikake, too, for sprinkling on rice or noodles:
http://www.thekitchn.com/diy-recipe-vegetarian-furikake-80995

Gimbap is the Korean version of sushi but tends to be more savory than fishy and may even include meat. Here's one of my takes on it http://food52.com/recipes/22556-gimbap-oppan-gangnam-style-korean-seaweed-rice-rolls One thing about the nori wrappers is that after you open the package they can become a bit brittle in dry climates an can break easily. If they break you can always add them to soup.

I love this recipe for seaweed risotto: http://www.101cookbooks.com/archives/seaweed-risotto-recipe.html and Heidi Swanson has a number of other recipes with nori in it on 101Cookbooks.com (http://www.101cookbooks.com/archives/rice-and-sesame-pancakes-recipe.html, http://www.101cookbooks.com/archives/sushi-bowl-recipe.html, http://www.101cookbooks.com/archives/wild-seaweed-salad-recipe.html, http://www.101cookbooks.com/archives/salad-booster-recipe.html).