Product Snapshot – Sushi Nori
Sushi Nori is simply 100% roasted seaweed – a staple in East Asian cuisine – typically used to wrap rice in sushi or rice balls. Rich in natural umami and highly versatile, it is also excellent for salads, noodle dishes, hand rolls or even ramen garnishes.
Key Features:
- Ingredients – Only roasted seaweed, nothing else
- Vegan & Vegetarian – Suitable for both dietary preferences
- Free from common additives – No gluten, no MSG and no artificial colours or preservatives
- Quality assurance – Often meets non-GMO standards
About Blue Dragon’s Nori:
A well-known brand in the UK, Blue Dragon specialises in authentic East Asian ingredients, with their main focus on simplifying Asian cooking at home by providing sauces, pasted noodles and more.
Blue Dragon Sushi Nori is sourced from Korea or China, and is roasted to enhance its natural flavour, along with adding a crisp to the nori. Its normally used for rolling sushi, but could also be torn into strips for a salad or noodle topping, used as a wrapper for poke bowls or even eaten as a simple snack.
Tips for Best Results:
- Keep Dry: Always reseal or store in airtight containers
- Use Sticky Rice: Sushi rice or short-grain rice sticks better to the sheet
- Roll Quickly: Nori absorbs moisture fast and may tear is wet for too long
- Shiny Side Out: When making sushi, roll with the shiny side facing outward for the best look
Recipe Idea – Easy Homemade Sushi Rolls (Maki)
Serves: 2-3 people
Prep Time: 25 minutes
Cook Time: 15 minutes (for rice)
Ingredients:
- For Sushi Rice –
- 1 cup of sushi rice (short grain)
- 1 1/4 cups of water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the Filling (choose any):
- 1 small cucumber (cut into thin strips)
- 1 small carrot, peeled and julienned
- 1 avocado, sliced
- 100g cooked chicken, prawns or smoked salmon
- Cream cheese, if making Philly-style rolls
- For Rolling:
- 4-5 sheets of Blue Dragon Sushi Nori
- Small bowl of water (to wet fingers and seal rolls)
Instructions:
- 1. Make the Sushi Rice:
- Rinse sushi rice thoroughly under cold water until the water runs clear.
- Combine rinsed rice and water in a pot. Bring to a boil, then cover and simmer on low for 12-15 minutes.
- Remove from the heat and let it steam for 10 more minutes (covered).
- In a small bowl, mix rice vinegar, sugar and salt. Gently stir into the hot rice. Let cool.
- 2. Prepare Fillings:
- Slice all your chosen fillings into long thin strips so they’re easy to roll.
- 3. Set Up for Rolling:
- Place a sheet of nori shiny-side down on a bamboo mat or clean tea towel.
- Wet your fingers and gently press a thin layer of rice over 2/3 of the nori, leaving the top 1/3 empty.
- Lay your fillings in a horizontal line across the rice, about 1 inch from the bottom edge.
- 4. Roll It Up:
- Lift the edge of the nori closest to you and roll it tightly over the fillings
- Use light pressure to keep it firm (but don’t squeeze).
- Wet the top edge of the nori to seal the roll.
- 5. Slice & Serve:
- Use a sharp wet knife to slice the roll into 6-8 pieces.
- Serve with soy sauce, pickled ginger and wasabi if desired.
Interested? You can buy Sushi Nori direct from us – just click here!
