Yutaka Sushi Nori Roasted Seaweed Sheets

Crisp, savoury and with a rich umami flavour, used to wrap sushi rolls or as toppings.

Crisp, savoury and with a rich umami flavour, nori is made from a sea vegetable known as laver in English. A cupboard essential for making sushi, nori is also great as a topping on salads or in soup noodles to add extra flavour and texture.

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Korea (Republic Of)

Yutaka

GB: Tazaki Foods Ltd.,
12 Innova Way,
Enfield,
EN3 7FL,
U.K.

IE: Tazaki Foods Ltd.,
The Black Church,
St. Mary's Place,
Dublin 7,
DO7 P4AX,
Ireland.

Seaweed (100%)

Wrap

Discover more recipe inspiration at: www.yutaka.london

See Yutaka's full range of products: www.yutaka.london

GB: Tazaki Foods Ltd.,
12 Innova Way,
Enfield,
EN3 7FL,
U.K.

IE: Tazaki Foods Ltd.,
The Black Church,
St. Mary's Place,
Dublin 7,
DO7 P4AX,
Ireland.

Store in a cool, dry place. Once opened, keep sealed and consume within one month.

Full Product Name:
Roasted Seaweed

Storage:
Store in a cool, dry place. Once opened, keep sealed and consume within one month.

Safety Warning:
Warning: This pack contains a moisture absorbing sachet. Do not eat and keep away from children.

Origin:
Product of South Korea

Additional Information:
Yutaka® is the registered trademark of Tazaki foods ltd.

How to make Futomaki Rolls:
Futomaki (Japanese for 'thick roll') is a traditional and popular type of sushi roll that's fun and easy to make at home, using Yutaka's range of sushi ingredients.
1 Place a sheet of Yutaka Sushi Nori, rough side up, onto a Yutaka Bamboo Sushi Rolling Mat. Wet your hands and spread approx. 200g of cooked, seasoned Yutaka Sushi Rice, evenly over the nori, leaving a 6cm gap at the top.
2 Make a wide groove across the middle of the rice. Spread a little wasabi along this groove to taste and place 4 types of delicious fillings along the centre, but be sparing to ensure ease of rolling.
3 Lift the nearest edge of the bamboo mat and carefully but firmly roll the nori and rice over the fillings by pulling the edge away from you.
4 Once rolled, apply firm pressure on the mat, over the entire roll to ensure it keeps its cylindrical shape. Check the edge of the nori is sealed.
5 Slice the roll into 8 pieces with a sharp, dampened knife for a cleaner slice. Serve with Yutaka Soy sauce, Wasabi Paste and Sushi Ginger.
Use half of the sheet for hosomaki (thin rolls), temaki (cone shaped hand rolls) and uramaki (inside-out rolls). Cut the nori parallel to the lines on the nori.