Nori, the familiar seaweed used for rolling sushi, is a popular snack in Korea, especially when treated this way. And if you use the pieces of nori to pick up clumps of rice—a common after-school snack—you may find yourself making this frequently.
Ingredients
makes 4 servings
4 or more sheets nori
Dark sesame oil for brushing the nori
Salt to taste
Cooked short-grain rice (page 507), optional
Step 1
Preheat the oven to 400°F. Brush each sheet of nori with sesame oil and sprinkle with salt. Put on a baking sheet and roast until crisp, about 10 minutes. Remove and cut into strips or quarters.
Step 2
Eat or, if desired, use to wrap rice for a simple Onigiri (page 511).
The Best Recipes in the Worldby Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbusterThe Best Recipes in the World(Broadway, 2005) and the classic bestsellerHow to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, ofSimple to SpectacularandJean-Georges: Cooking at Home with a Four-Star Chef.Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
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