Nori Wrapper

It can be hard for people working full-time to prepare a full course meal, and it only gets harder, when you always want to bring healthy meals to the table for the family. Therefore, in today’s article, I will be sharing the Nori Wrapper recipe that would be an easy, yet healthy addition to the menu.

Nori Wrapper – Taste and Health in One Bowl

Originating from dried edible seaweeds from Japanese cuisine; Nori consists of Pyropia genus (red algae) species, including P.tenera and P.yezoensis, alongside it;

• Has a distinctive and strongly aromatic flavor.
• Wraps sushi rolls or rice balls (onigiri), and garnishes and flavors soups and noodles perfectly.
• Comes in different flavors; toasted with sugar, mirin, soy sauce, and sake.
• Mostly used to make soy sauce flavored paste, wraps, and garnishing.

Origin and Evolution of Nori

Originally, Nori is a generic term that refers to seaweeds. People starting consuming Nori, back in the 8th century. Initially, it was used as a paste, however, later on, around the 1750s, Tokyo invented the dry sheet form of Nori Wrapper (named Asakusa Edo back then) through the Japanese paper-making method that includes shredding, rack-drying, and resembling processes. After the macrobiotic movement, the product is commonly available in major stores in the United States and other countries.

Nori Wrappers – Three Ways to Use!

Fish Way

You can prepare Nori with either Tuna or Salmon, or you can go for some fish-less options. In the case of Tuna or Salmon, I recommend getting a wild-caught and BPA-free fish if possible as it is better for health than canned food.

Veggie Way

The second way is to make it with veggies or salad and enjoy the nutrient-dense quick meal. Simply fill the Nori Wrapper with Avocado, Tofu, Quinoa, baked Kumara, and greens. Crushed or toasted Nori can be sprinkled over soups and salads to enhance the taste.

Smart Way

The third and smartest way of using Nori wrapper is to stuff it with the leftover rice and prepare a delicious wrap for yourself. The blended Nori sheets with a bit of bam and sea salt can help you reduce the excessive amount of salts that have been accidentally added to the food. Lastly, just spread over nut cheese or hummus to make a high protein, low carb crispy snack to enjoy.

Nutritious Value of Nori Wrapper

Nori is full of nutrients, among which fat is present in a negligible ratio. Raw seaweed possesses 85% water, 6% protein, and 5% carbohydrates. In contrast, Nori seaweed, in particular, is a moderate source of Zinc, Niacin, and Iron and has a higher concentration of Iodine, just like other sea products. According to some research, it was found in 2014 that dried purple laver (Nori) contains Vitamin B12. But later on, in 2016, the Academy of Nutrition and Dietetics stated that Nori is not an adequate source of Vitamin B12 for the human body because Vitamin B12 may be destroyed during metabolism, thus converted to inactive B12 analog upon Nori’s drying and storing. Nevertheless, according to a Japanese publication in the British Journal of Nutrition, eating Nori can help reduce cholesterol levels and prevent heart diseases.

Few Associated Health Risks

Where Nori seaweed has some promising health benefits, it also possesses a few health risks. Nori contains high levels of cadmium and arsenic. On the other hand, it contains amphipod allergens that can cause serious allergies to highly sensitized allergic people. Therefore, please don’t consume it over the limit and watch out for your medical history and condition before adapting it into your meals.

Nori wrapper has evolved from a food item as a primary energy source of health and energy for many people.

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