How to Toast Seaweed


Crisp, delicate and slightly toothsome, seaweed is a common food in Asian cuisine. It is served at any meal and found in everything from salads and soups to noodle and rice dishes. It is also frequently enjoyed in various forms as a snack. Though not as common in the United States, many types of seaweed -- including kelp, wakame and nori -- have found their way into dishes. The type typically toasted for dishes is nori, a paper-like black seaweed usually sold in sheets. It can be quickly added to soups, crumbled over seafood and used to make sushi. Toasted nori has a deeper flavor and improved texture.

Things You'll Need

  • Tongs

Stove-top Toasting

  • Turn an oven burner to medium to medium-high. Place two sheets of nori together, so that the shiny sides are facing inward.

  • Pick up the two sheets at one end with a pair of kitchen tongs.

  • Pass the nori over the open flame, quickly and carefully. Place the sheets down on a plate and pick up from the other end.

  • Pass the nori over the flame one more time, toasting any spots that were missed during the first pass. Do not toast too much, as it will start to curl and turn black. The toasted nori is now ready to use.

Oven Toasting

  • Preheat the oven to 300 degrees Fahrenheit. Place the oven rack in the middle of the oven.

  • Place one sheet of nori on the oven rack.

  • Toast the nori until crisp and the seaweed has turned slightly green, approximately 2 to 3 minutes. Continue until all the sheets you need are toasted.

Tips & Warnings

  • Commonly available is yakinori, or nori that is already toasted. You can use it as-is, or toast it over an open flame for more flavor.
  • Brush the nori sheets lightly with water, sprinkle with salt and bake until crispy -- approximately 15 minutes in a low oven -- for an alternative to potato or kale chips.
  • Be careful not to burn your fingers or hand when toasting the nori sheets over an open flame.

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