Cooking pure laver, also known as seaweed or nori, is a simple process that allows us to enjoy its unique flavor and nutritional benefits.
Toasting or roasting pure laver sheets over an open flame or on a hot pan can enhance their flavor and crispiness. Hold the sheets with tongs or chopsticks and pass them quickly over the heat source until they become slightly crispy. Be careful not to burn them.
We can deep fry small pieces of pure laver to make crispy seaweed snacks. Heat vegetable oil in a deep frying pan or pot, and carefully drop the laver pieces into the hot oil. Fry them for a few seconds until they puff up and turn crispy. Remove from the oil and drain on paper towels.
One popular way to use pure laver is to wrap it around seasoned rice balls (onigiri). Simply place a small amount of cooked and seasoned rice in the center of a sheet of laver, then fold and mold the laver around the rice.
Add small pieces of pure laver to soups and stews. The laver will rehydrate and infuse the broth with its savory flavor.
Tear or cut pure laver into bite-sized pieces and mix it with other salad ingredients like lettuce, cucumber, sesame seeds, and a dressing of our choice.
Use pure laver to wrap sushi rice and various fillings to make sushi rolls (maki). It is commonly used in making traditional sushi rolls like the California roll.
We can create laver snacks by seasoning the sheets with a mixture of sesame oil and salt or other seasonings of our choice.
Mix finely chopped or shredded laver with hot rice, along with soy sauce and sesame oil, to make a simple and flavorful laver rice dish.
Pure laver is already edible and does not require extensive cooking.The goal is often to preserve its delicate flavor and texture while incorporating it into various dishes. Be mindful not to overcook the laver, as it can become tough and lose its appealing qualities. Experiment with different methods and recipes to find the cooking style that best suits our taste preferences and culinary needs.