50 Sheets Sushi Nori

Introduction

Porphyra is a type of red alga that grows on shallow marine reefs. It comes in colors such as red-purple, green-purple, and black-purple, but all turn purple after drying. As it can be used in cooking, it is named purple seaweed. Porphyra is rich in nutrients, containing 29% to 35% protein, iodine, various vitamins, and inorganic salts, and has a delicious taste. Due to the limited quantity of naturally growing nori, the production mainly comes from artificial cultivation. Porphyra haitanensis and P. yezoensis are the main cultivated species, serving as the primary raw materials for round cake-shaped laver and nori respectively.

P. yezoensis is harvested in early winter. After harvesting, it undergoes processes including washing, dehydration, chopping, drying, and shaping to form sheets of standard sizes. After twice roasted, it becomes seaweed used for making sushi, commonly known as sushi nori.  When these sheet-shaped P. yezoensis are roasted, artificially seasoned with a flavoring machine, and then dried again, they are turned into instant seaweed that can be eaten directly, namely seasoned seaweed.

The common types of Sushi Seaweed

1. Wholesheet nori - size about 21 x 19cm, used for maki sushi, uramaki sushi, california roll
2. Half cut nroi - size about 19 x 10cm, used for temaki sushi, onigiri wrap
3. Strip type nori - size about 2.6 /3.2 x 19cm, suitable for gunkan maki sushi

Product Information

Jiasheng Nori Packaging 

Cook Suggestion

￭ Make sushi

Please a sheet of nori on the bamboo, cover with cool rice, fried egg, meat and seasoning. Rolling tightly, cut into 6-8 pieces, then ready.

￭ Other diet with nori

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