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What ingredients can we use with yaki sushi nori?


Yaki sushi nori, also known as roasted nori, is mainly made of seaweed of the genus Rhododendron family. The algae body is brown or purple, and the membrane is composed of single or double-layer cells. Laver is widely distributed in the cold zone, temperate zone, subtropical zone, and tropical sea area, and laver is more abundant in subtropical to the temperate tropical sea area. In China, laver is mainly distributed in the intertidal zone from the Yellow Sea to the southeast coast, and a few are distributed on the coast of Taiwan and Hainan Island. The distribution of laver has obvious regional characteristics. When the seaweed is pressed and dried, the result is paper-thin, crispy sushi seaweed. The processing technology is simple, but the quality of yaki sushi nori will still be affected by the raw seaweed, formula, and processing technology.

Yaki sushi nori is rich in nutrients, rich in iodine, choline, iron, calcium, polysaccharide, colloids, and so on. Yaki sushi nori is mainly used to make sushi, the traditional Japanese food, ready to eat, and can be paired with rice, cucumber, salted radish, sashimi, ham sausage, egg shreds, sushi vinegar, and other ingredients, to make different flavors of sushi, because sushi nori will become soft after wet, affect the taste, so it should be sealed in time after use.