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.