Nori in Japanese, Gim in Korean. No matter what you call it, these salty, crunchy, melt-in-your-mouth seaweed snacks are everywhere these days.
They are so easy to make in bulk that it is completely unnecessary to pay for the convenience packs available online and at specialty grocery stores.
This recipe makes approx 25 sheets of Nori that can be used whole or cut to make 150 nori snack-size pieces.
It took just a few ingredients and 25 minutes from start to finish , which included cutting and freezing.
These salty nori sheets are perfect for lunches or snacks. Great with a slice of avocado, tuna salad, chicken salad, matchstick veggies, or plain. They are more fragile than uncooked nori (for a wrap, you might want to use two sheets) but the taste is much better than raw in my opinion. It's a perfect umami snack, and bonus that nori is full of vitamins and minerals such as Vitamins A & C, zinc, iodine, riboflavin and folate.
Nori (Gim) Snacks:
25 sheets of Nori Wraps
3 Tbsp Sesame Oil
3 Tbsp Coconut Oil, melted
2 Tbsp Sea Salt
Add melted coconut oil and sesame oil to a medium sized bowl and stir gently to combine (add optional hot sauce, peanut oil or wasabi powder here).
Using a pastry brush, lightly brush the smooth side of each nori sheet with the oil mixture, then sprinkle liberally with sea salt (or seasoning blend of your choice, like Magic Mushroom powder or Southwest Seasoning).
Stack the next sheet on top of the previously oiled/salted sheet so they are all stacked rough side down, smooth side up.
When all sheets are oiled/salted, press down on the stack to distribute the oil evenly between the fronts and backs of each sheet.
Preheat a large frying pan or griddle over medium heat.
Add the first nori sheet to the preheated griddle, rough side down and count slowly to 12 as you are pressing the nori sheet gently with a spatula.
Then, layer the next nori sheet on top, with rough side facing up. Flip the stack of nori so the new sheet is on the bottom, rough side down. Count/pat 12, then layer another nori sheet, rough side up, and flip the stack again. Keep counting/layering/flipping the stack carefully until all of the sheets have been included. Remove from heat and cool thoroughly on a cooling rack or large plate layered with paper towels.
When cooled, cut the sheets with a sharp kitchen shears if you want snack size or keep full sheets to use as wraps. Store in a sealed container or ziplock bag in the freezer until ready to eat and remove just the amount you are going to use.