I have only really used Nori wraps for wraps. However, I have used other forms of seaweed such as dulse flakes in place of salt for seasoning, or wakame in soup and in soba noodle dishes, and I use kombu strips when simmering dried beans to help draw out the gas producing properties of the beans. I also use agar flakes as a gel for stuff like vegan lemon pie or homemade nut based vegan cheese.
A few times I have munched on plain nori sheets lol, but that's not the greatest way to use them.
In the end, only kindness matters. - Jewel
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