USDA Organic. Certified Organic by Quality Assurance International. Nori is a fat-free food. Nori is a sodium-free food. Non GMO Project Verified. nongmoproject.org. Non-GMO verified by the Non-GMO project. Premium quality. Dried pacific seaweed (pyropia yezonensis). Organic & Non-GMO. Of the scores of kinds of seaweeds consumed around the world, nori is the overwhelming favorite. Although originally gathered wild, nod has been cultivated in Japan since the 1700's, and today more than 300,000 tons of fresh nod are harvested annually from farms in coastal Japan, Korea, and North China. Nets of woven rope are suspended below the surface of the ocean in quiet bays, and, during the cold months of winter, the nori slowly grows to cover the entire net. From December to February, the nori is hand-harvested, washed, and placed in frames to dry into paper-like sheets. This low-temperature, slow drying is essential to retain the nutrients. Emerald cove organic pacific sushi nori is the highest grade available in the North American natural food industry. It has a fine, pliable texture, producing exceptionally smooth and delicious rolls of nori-maki sushi. Each sheet is pre-toasted to a beautiful, brilliant golden-green. You'll marvel at the clean, sweet taste of this king of edible sea vegetables. www.great-eastern-sun.com. Resealable bag. Product of China.

Organic Nori Seaweed

How to Make Sushi: 1 pkg Emerald Cove Organic Sushi Nori, 1-1/2 cup cooked organic brown or white rice, 3 cups water, 3 tbsps brown rice vinegar, 3 tbsps rice syrup, a bamboo mat or thick cloth napkin. To Prepare Rice: Rinse and drain rice in fresh water three times or until rinse water is clear. Add 3 cups water, soak for 45 minutes, then bring to a boil. Cook for 45 minutes or more, until rice has absorbed almost all the water. Turn off heat and let sit for 10 minutes before removing cover. Mix rice syrup and vinegar and pour over rice. Stir mixture thoroughly but gently with wooden fork or bamboo rice paddle. The rice mixture is ready to use when it has cooled to room temperature (do not refrigerate, as this will harden the rice, making it impossible to roll). Fillings: Any combination of long, thin slices of avocado, cucumber, carrot, daikon, cooked burdock root, tofu, raw sashimi-style fish, cooked shrimp, egg, chicken - whatever you wish. Garnish with umeboshi paste, Sushi Sonic Pickled Ginger, Sushi Sonic Wasabi, toasted sesame seeds, or your own favorite. To Roll Sushi: Place nori on bamboo mat or napkin. Wet hands in cold, salted water to prevent rice from sticking to them. Spread rice evenly over the nori about 3/8 inch thick, covering all but a 2 inch strip along the edge farthest from you. Lay first choice of fillings in a row at the near edge and add garnish (figure 1). Moisten the far edge of the nori with fingers dipped in water, and roll the mat firmly. Remove the mat as you go, and press the moistened edge against the roll to seal (figure 2). Place the roll seam side down, moisten knife to prevent sticking, and carefully slice roll into 6 to 8 pieces (figure 3). To serve, pour shoyu or tamari in a shallow bowl and dip sushi slices in it.