Dirty Harry wrote:
>
> Just for making sushimi or sushi or just some kind of a rice roll...love
> everything but the seaweed that I get from the store...it tastes like hell.
> Nothing like the seaweed from a sushi joint...
>
>
Nori usually needs to be toasted before using. Sushi nori is pretoasted.
However nori from an ordinary supermarket is likely to be stale or low
quality. Try getting some from an Asian shop. In terms of wrapping, bean
curd skins would work, or use softened Vietnamese spring roll skins
(banh trang).

"Dirty Harry" > wrote in message
news:bIOTc.116462$gE.90364@pd7tw3no...
> Just for making sushimi or sushi or just some kind of a rice roll...love
> everything but the seaweed that I get from the store...it tastes like
hell.
> Nothing like the seaweed from a sushi joint...
>
Nori doesn't have a very long shelf life. It is best to buy it from
someplace that has good turnover. Did you try toasting the stuff you have to
see if it improves the taste?