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Nori is commonly used as a wrap for sushi and onigiri (rice balls). The dry seaweed is used to pick up rice balls without getting the hands sticky. Senbei (rice crackers) sometimes contain a piece of nori as well. Strips or small sheets of nori are used as garnish for noodles, soups, and rice dishes.
Sheets of nori. The dark green seaweed wrappers used in makimono are called nori (海苔). Nori is a type of red algae, typically in the family Bangiaceae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, similar to making rice paper. [109]
In the 1980s, a machine to make triangular onigiri was invented. Rather than rolling the filling inside, the flavoring was put into a hole in the onigiri and the hole was hidden by nori. Since the onigiri made by this machine came with nori already applied to the rice ball, over time the nori became moist and sticky, clinging to the rice.
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