Posts Tagged ‘nori’

Over a year ago I experimented with laser-cutting nori, the dried seaweed paper used commonly in making rolled sushi.  Because nori is flat, thin and dry, it cuts extremely well with a laser and I was able to get extraordinarily high-resolution cutouts.  Because I didn’t always have access to the laser, I wanted to find a way to keep producing cut nori at home – and I found one.  The QuicKutz Silhouette SD Digital Craft Cutting Tool ($199) is a computer-controlled craft cutter designed for cutting paper and light cardstock.  It works by moving the material backwards and forwards while moving a very sharp blade side to side (and up and down).  Although the nori was too brittle to handle intricate cutting on the Silhouette, I was still able to successfully cut a few dozen different patterns.  If you want to experiment with this technique at home, a craft cutter is the way to go.

The picture at the top is (what I’m calling) Butterfly Shrimp.  It’s wholly impractical, a little ridiculous, and really funny.  I’ve also created an edible butterfly using wasabi as the body, with two wings skewered in. 

The next images are of the most intricate pattern I attempted to laser-cut.  It’s an amalgamation of traditional Japanese stencil designs.  I think of this nori sheet as a kind of edible doily… a garnish that is ornate to the highest degree.  It casts cool shadows, too.

The same sheet, folded on itself.  Wouldn’t that make beautiful sushi? (click for many more photos…)

(more…)

 
On a recent visit to Joule, I had the great fortune of tasting their nori butter, which is a geniusly simple combination of soft butter and flakes of seaweed paper.  Now, thinking of seaweed as a seasoning and not just a wrap, I was inspired to create these nori fries.  And since fries need a burger, why not continue the Asian theme with a classic ahi tuna burger.  Pickled ginger replaces standard pickles, and a pungent wasabi garlic mayo adds a little kick and sweetness to the dish.

Total kitchen time: 45 mins
Makes: Burgers and fries for 4

Shopping list:

Ahi Tuna Burgers

• 1.5 lbs ahi tuna steak
• 3 green onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 tsp. fresh grated ginger
• 1 tbsp. sesame seeds
• 2 tbsp. honey
• 1 tbsp. soy sauce
• 1/2 tsp. red chili oil
• 1 egg, lightly beaten
• 2 tsp. peanut oil, for cooking
• 4 sesame seed brioche hamburger buns
• 1 handful watercress
• 1/4 cup pickled ginger

1. Preheat the peanut oil a heavy-bottomed skillet or griddle over medium heat.
2. Slice the ahi steak into 1/4” strips, then chop into 1/4” cubes.  Combine with the green onion, garlic, ginger, sesame seeds, honey, soy sauce, red chili oil and beaten egg in a medium bowl.
3. Divide the ahi mixture into 4 equal parts and form into 1” thick patties.  Press each patty firmly together to hold its shape. 
4. Carefully transfer to the skillet and cook to medium-rare, about 1 minute per side.
5. Assemble the burgers by topping the bottom bun with some watercress, then the ahi patty, followed by a little pickled ginger.  If you like, spread a little wasabi garlic mayo on the top bun.

Nori Fries

• 2 lbs. French fries, prepared
• 2 tbsp. olive oil
• 1/4 sheet toasted nori (seaweed paper), crumbled (about 1 tbsp.)
• Sea salt, to taste

1. Make your fries, or heat up some decent frozen ones. 
2. In a large bowl, toss together the fries with the olive oil and crumbled nori.  If necessary, add salt to taste.

Wasabi garlic mayo

• 2 tbsp. wasabi powder
• 4 cloves garlic, minced
• 4 tbsp. mayonnaise

1. Combine all ingredients. Duh.

This turned out to be a really tasty summer dinner, and I may have to carry around a jar of nori to sprinkle over my fries at Dick’s.  What’s your favorite French fry topping?  Leave your answer in the comments below.