Thin, dark and crispy, nori seaweed is best known in the form of sheets used for sushi. Depending on how it is cut and seasoned, however, it can also be used for wrapping, garnishing or simply snacking. Whole sheets, formats for onigiri or temaki, shredded nori and snacks therefore do not meet exactly the same needs.
For maki, a whole, even sheet that is flexible enough to be rolled without splitting is the most versatile choice. Pre-cut formats make it easier to prepare temaki and onigiri. For onigiri, use properly cooled Japanese short-grain rice: rice that is still hot or too moist will quickly soften the seaweed.
Differences in quality are mainly noticeable in the thinness of the sheet, its colour, crispness and the clarity of its marine flavour.
The descriptions “Gold” and “Silver” generally make it possible to compare several quality levels within the same range, but they do not represent a universal grading system across all brands. A higher-grade sheet is particularly worthwhile for temaki or onigiri, where the nori itself plays a prominent role.
The terms Green, Silver and Gold generally indicate different grades of nori, although their precise definition may vary slightly between manufacturers.
Green most often refers to an everyday quality, with sheets that may be lighter or less even, suited to preparations in which the nori is rolled, cut or crumbled.
Silver usually offers a more even sheet, with a good balance of thinness, strength and crispness. It is a versatile choice for maki and everyday use.
Gold generally refers to the highest grade, selected for its dark colour, shine, evenness and low number of small imperfections. It is particularly suitable when the sheet remains clearly visible or plays an important part in the tasting experience.
These grades are nevertheless based largely on the appearance and structure of the nori. Gold is therefore not automatically the best choice for every recipe, as the desired texture remains just as important.
Kizaminori is grilled nori that has already been cut into thin strips. It is added at the last moment to donburi, chirashizushi, soba or salads.
Nori snacks are thinner, more delicate and already seasoned with salt, oil or different flavours. They are eaten directly and cannot replace a sheet intended for sushi.
After opening, always keep nori tightly sealed and protected from moisture.
For soups or salads, choose wakame. To prepare a broth rich in umami, choose kombu instead.
