Sushi nori

Lay a sheet shiny-side down on a bamboo rolling mat, spread a thin layer of seasoned rice over it and leave a bare strip at the far edge. Add fillings in a narrow line, roll firmly, then dampen the bare edge to seal before slicing with a sharp, wet knife.

Yes. Sushi nori is sold ready to eat, so you can use it straight from the packet for rolls, rice balls or snacks; toasting it briefly makes it crisper and more aromatic.

Keep the sheets sealed in their packet in a cool, dry cupboard, away from steam. Once opened, close the packet tightly; fill rolls shortly before serving, because rice and wet fillings soften nori quickly.

Toast a sheet over a low gas flame for a few seconds on each side, moving it constantly, or warm it in a dry frying pan for about 10 seconds per side. Let it cool before cutting or eating; it crisps as it cools.

Use it to wrap cucumber, avocado, cooked prawns, omelette or smoked salmon, or crumble toasted strips over noodles, soup and rice bowls. For hand rolls, add rice and fillings, then roll the sheet into a cone and eat promptly.

Sushi nori is a thin, pressed sheet that tears easily, so it suits rolls and crisp toppings. It is not a direct substitute for thick, chewy kombu used to flavour stock; use it as a garnish instead.

Sushi nori is nori seaweed that has been pressed into thin sheets for wrapping sushi. Loose or differently prepared nori can be sold as flakes or strips, so it may not hold a roll together.

Per 100 g, sushi nori has 38 g of protein and 31 g of fibre. A sheet weighs only a few grams, so a serving contributes much less than those per-100 g amounts.