Here's how it works: Anybody can ask a question The best answers are voted up and rise to the top When we make home-made sushi, we often find that the seaweed wrapping (or nori) is too chewy. The seaweed we buy is from the local supermarket, and nothing fancy. Question: How can we ensure that the seaweed is not too chewy? Don't wait too long to eat it. I'm assuming you're talking about rolls, or makimono, rather than nigiri-zushi. Anyway, assuming the nori was reasonably freshly opened and crispy when you started, that's the main risk you have: within minutes of preparing makimono, the moisture of the rice will quickly transfer to the dry laver. The faster you eat it, the less likely it is to become mushy and chewy. In the convenience stores in Japan, onigiri, which are, like makimono, also wrapped in nori, are now usually wrapped in a special plastic pouch. If you follow the directions, you can wrap the onigiri with the nori in one motion while you peel off the plastic.

This lets you enjoy the crispy texture when you're ready to eat, which is the one advantage convenience store onigiri have over bringing mom's with you. If you make the onigiri at home, you'll usually end up with moist, slightly chewy nori when you're finally ready to eat. In addition to what Jason says above, which is absolutely correct, nori needs to be toasted to be crispy. Sometimes you buy it ready-toasted, but sometimes it's not toasted and you need to toast it over an open flame yourself. How to toast nori instructions and video. Additionally, I've found that if you live somewhere high-humidity (like San Francisco, where I live), you sometimes need to re-toast nori even if you're buying ready-toasted packets, because it becomes moist. As everyone has said, assuming the nori is dry enough to begin with, the problem is moisture getting into the nori from the rice. But the problem might not be just moisture transferring because you let it sit too long, but rather that the rice itself is too moist.

The drying step in making sushi rice is critical, and if you under-dry your rice, you'll have problems. Especially if your rice is pretty sticky, you may want to try drying it further. From a great Serious Eats article about making the rice: If all goes well, your sumeshi should come out slightly sweet and tart, full of distinct grains, and have a texture that holds together when compressed, but is not overly sticky. To further the answers already given: Nori starts becoming chewy as soon as rice is applied to it since the rice has moisture thus you want to minimize the time between rice-on-nori to maki-in-mouth. Besides toasting the nori and consuming the maki roll as soon as possible after producing it, I would recommend one step between those two:not only should you have all your materials/tools/ingredients at the ready, you should have each makimono filling pre-assembled BEFORE applying the rice. For example, if you have a roll with multiple ingredients in the filling gather enough fillings for a single roll in one pile so it can all be added to the roll all at once.

Also make sure that you have a clean and dry area for assembling, cutting, and plating the maki roll. Again, keep moisture away from the nori as much as possible. Nori is like anything, the more you pay the better the quality. yo sushi menu with pricesThe better the quality, means its usually a bit thinner and consumes better. riso per sushi cucinareCheap seaweed will be a bit thicker and once the moisture gets in it, will be chewy. buy japanese obi sydneyGenerally, the Japanese seaweed is much better than chinese made seaweed, but as its about 4 times the price, most supermarkets only stock chinese. where to buy sushi grade fish nashville

They figure people wont know any better.... They may be right. Also consume within a few minutes of making and the taste experience will be so much better. I use a propane blowtorch to crisp up my sushi. buy fish roe for sushiIf you try this, expect to ruin a few sushi rolls before you get it right.south park city sushi episode online it looks like they put the rice on the very end :D so It has no time to get moist, to help tham they are using special foils , the same is with onigiri wraped in crispy nori.south park city sushi episode online Sign up or log in Sign up using Google Sign up using Email and Password Post as a guest By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged sushi or ask your own question.Edit ArticleHow to Prepare and Cook Seaweed Seaweed is also known as sea vegetables. While seaweed is low in both saturated fats and cholesterol, it has high concentrations of some vitamins and very high concentrations of many minerals. Claims have been made that seaweed reduces cancer risk and promotes weight loss. Perhaps you would like to add seaweed to your diet. This article will show you how to prepare and cook seaweed. Decide what kind of seaweed you want to prepare. There are many kinds of edible seaweed. A few of the more common are described below. Alaria is light green and almost transparent. Arame is thin, wiry, and almost black. Dulse is dark red. Hiziki is thin, wiry, and almost black. Kelp, also known as kombu, is the largest seaweed. Nori is used as the wrapper for many types of sushi and is probably the most recognizable type of seaweed.

Wakame is related to Alaria. It is also light green and almost transparent. Buy or collect and dry seaweed. Seaweed can be bought in many specialty supermarkets, catalogs and online. Almost all seaweed sold in stores is dried. Most seaweed is collected in the spring or summer. Bring a knife or pair of scissors and a bag. Different types of seaweed prefer different conditions. The wave energy and substrate of an area determine which seaweeds will grow there. Get to know your local species and where they live. Do not take all of the seaweed from one area and leave the lower portion of the frond in place. Rinse fronds gently in the ocean before you take them home. If you have collected your own seaweed, you will probably want to dry some for storage. Spread your seaweed on newspaper and leave it in the sun or a warm room for about a week or dry it for a few hours in a warm oven. Prepare seaweed before eating or cooking by soaking it. Most dried seaweed must be soaked before eating.

Nori is a notable exception. Soak dried seaweed in a large bowl of warm water until it is tender. Most seaweed will only take a few minutes to become tender and dulse becomes tender so quickly that you only need to run it under warm water. Most types of seaweed do not need to be cooked before they are eaten, but can be served in salads, soups, casseroles etc. Cook alaria for at least 20 minutes in soups or with grains. Add raw arame to salads after soaking. It can also be added to soups or sautéed or braised with other vegetables. Toast dulse in a pan and use it as chips. After rinsing or a short soak, it can be used in salads or sandwiches. It can also be used in soups, although it should not be cooked for more than 5 minutes. Treat hiziki like arame. Add kelp to simmered dishes. Kelp is most often used in dashi. Wrap sushi with dried nori or dry-roast it and crumble it in soups or rice dishes. It can also be added to stir-fry. Treat wakame like alaria.