Homemade Nori Sheets from Wild-Foraged Seaweed

Is harvesting and making your own Nori sheets worth the effort, gas money, and mess? I try not to let those questions enter my mind as my dull knife absolutely decimates the sushi rolls I’ve put hours into.

In truth, I get great satisfaction from anything that I can harvest directly from nature, regardless of whether it makes a modicum of financial sense. I couldn’t find many recipes to go off of, so this was my first attempt at producing a sushi-worthy sheet from wild harvested seaweed. The results were, well, fine. The sheets were thick, light, porous, and remained somewhat spongey despite thorough drying, courtesy of the meringue. While they didn’t have the appearance of traditional, thin and compact sheets, they definitely served their purpose in the sushi roll and tasted good. Although I probably wouldn’t want to make a traditional roll – the kind where the nori is on the outside – with these sheets.

Hopefully I’ll get a chance to try again – probably without the egg, but here is my first attempt.

Homemade Nori Sheets

Homemade Nori Sheets

My first attempt at making nori sheets


  • Nori seaweed, dried (other thin, edible seaweeds, such as sea lettuce, would likely work as well)

  • 1 egg, separated


  • Hydrate the seaweed with just enough hot water
  • Blend to a pulp, then strain out the excess water
  • Blend in the egg yolk
  • Whip the egg white into a meringue. Then fold it into the seaweed mixture
  • Spread thinly and evenly onto a parchment paper or silpat lined baking sheet
  • Roast at 400°F until dry, about 20 minutes
Published on by

Leave a Reply