What is nori seaweed ?
TheNori seaweed, also known as Porphyra, is part of the red algae family. It is a type of edible dark-colored algae widely used in Asian cuisine in general and particularly in Japanese cuisine. It is a popular ingredient in miso soups and maki rolls, a Japanese dish. Nori algae is typically harvested in the cold and clear waters of the Pacific Ocean and the Atlantic Ocean, making it a staple among edible seaweeds.
These seaweed sheets are very thin, paper-like sheets made from processed seaweed and dried at low temperatures with regard to the algae that we sell These sheets are dark green or black in color and have a slightly salty taste. They are generally used in Asian countries, but also in Western countries for a few decades to wrap sushi or maki rolls, thus creating a delicate and crispy outer layer. Nori seaweed sheets can also be used as a garnish or crumbled into small pieces to sprinkle over dishes, enhancing their flavor and visual appeal. They can serve as a base for making homemade seaweed tartare.
They are low in fat (1.8 g per 100 g, see the nutrition table below).
Overall, nori seaweed and nori seaweed sheets are versatile ingredients that offer a unique flavor and texture. Whether used in maki rolls, as a topping, or as a snack, nori seaweed adds a delicious element to a wide variety of dishes.
How to choose your nori seaweed ?
When choosing nori seaweed, it is important to opt for seaweed dehydrated at low temperatures Nori seaweed can be found in most organic product stores or Asian supermarkets; it is usually sold in flat sheets, in packages, or in large blocks. Nori seaweed keeps very well, so prioritize packages of 50 sheets for a more economical format in use. You will enjoy it on many occasions !
Like at Biovie, nori seaweed sheets are also available in fresh form, often more difficult to find than the sheets. These fresh seaweeds can be used in many recipes, such as those presented in "Cooking with Seaweed" by Aurélie Viard and Elsa Pointu, published by Marie Claire.
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Nori seaweed sheets, raw quality
€18.90 In stock
What are the nutritional values of nori seaweed ?
Besides its culinary uses, nori seaweed contains proteins, fibers and minerals.
Nori contains fiber; its content is shown in the nutrition table.
The seaweed also contains iodine, magnesium, potassium, iron, zinc and copper (contents in the table above).
The full range ALGAE
Biovie has been selling organic seaweed online since 2007: fresh or dried sea algae, hand-harvested in Roscoff with Bretalg, and freshwater microalgae (spirulina, chlorella, klamath) grown under controlled conditions. We are one of the few companies in France offering fresh seaweed in generous quantities, alongside dried formats that are easier to store and to dose day to day. To get started, go for dried seaweed, easy to add to everyday dishes in small amounts; for regular cooking and an unmatched taste, fresh seaweed in 1 kg packs works out cheaper per kilo. Discover the full range here, from kombu flakes to fresh spirulina in block form., 26 products
Discover the full range
Nori contains proteins; their content is shown in the nutrition table above.
Thenori seaweed is low in fat.
What does nori seaweed contain ?
In summary of what we have seen previously, here is what nori seaweed contains:
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Composition : nori seaweed contains vitamins and minerals, including iodine, calcium, iron, magnesium and zinc (contents in the table above).
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Protein : dehydrated nori seaweed contains 30.2 g of protein per 100 g (see the nutrition table).
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Iodine : nori contains iodine (content in the table above); iodine contributes to the normal production of thyroid hormones. Be careful not to overdo it.
How to cook nori ?
Nori has a slight mushroom taste and an umami flavor, which means "essence of delight" in Japanese. This umami flavor is often described as ""the meaty and salty delight that deepens the flavor."
If you use them as fresh seaweed : Rinse the fresh nori seaweed in cold water to remove the salt and let them soak for at least 2 minutes in a salad spinner, which is the most practical solution. Drain and discard the excess water. Taste the nori and repeat the process if they are still too salty. Use your nori sheets in the recipe once they are desalted.
If you use dehydrated nori seaweed in dried form : Use the leaves to make rolls. We recommend raw and vegan rolls for new flavors that differ from the makis you find in stores By using a vegetable pâté, sprouted seeds, and a length of cucumber or peppers. Here is the recipe in seven steps for a sea-flavored dish on your table, which may be closer to spring rolls than true maki sushi:
TECHNIQUE for makis, Japanese sushi
1. A small bamboo sushi mat is very practical, although not essential. Place the sushi mat on a flat surface.. Align the edge of a sheet of nori seaweed with the edge of the sushi mat closest to you. You will roll the sushi starting from this edge.
2. All the ingredients will be placed on the nori seaweed sheet in a horizontal line. so that if you cut the roll at any point, you will get an identical slice section. Start with the wet ingredients (instead of the rice base: vegetable pâté, avocado, salad, or marinated grated carrots) and place a line of this ingredient along the sheet.
3. Then place the other ingredients you wish to include, always in a line along your sheet.
4. Get ready to roll! Use your fingers to moisten the edge of the sheet farthest from you with pure water. This will allow you to seal the roll once you have finished rolling.
The first roll is the most delicate moment of the process. Lift the sushi mat with the nori sheet and the first rows of ingredients and bring the whole set over the last rows of ingredients. while keeping the group tight to complete the first lap.
5. At that moment, Release the mat, pull it forward while rolling the end of the nori sheet.. When you lift the carpet, make sure the sheet is tightly secured underneath, so that you can finish rolling it up.
6. Let the roll rest for at least 5 to 10 minutes. before cutting it with a very sharp knife. This will soften the nori sheet a little and make it easier and cleaner to cut.
7. Preferably cut with a ceramic knife if possible. and serve! Nori sheets are also very versatile and can be used in a wide variety of dishes. From sushi to salads, soups, and sandwiches, you can use nori as a "wrap" or as an ingredient for many meals. Nori can even be used as a topping or added to sauces or seasonings.
What are the contraindications of nori ?
Nori seaweed is generally considered safe for most people, but it can cause digestive issues in some individuals due to its high iodine content. In some cases, nori can trigger mild allergic reactions, particularly in people allergic to iodine or seafood who should avoid consuming nori. Additionally, individuals with thyroid disorders should consult a doctor before consuming excessive amounts of nori due to its high iodine content.
