Nori “Shake”
Makes: About ¼ cup
Time: 20 minutes
F M V
This seaweed “shake” is not a green smoothie, but an American translation of the ubiquitous family of Japanese seasonings that you sprinkle on food as a last-minute condiment, either with your fingers, with a spoon, or out of some kind of big-holed shaker (thus the name). Sushi Rice (page 384) is a good place to use nori shake; so are bowls of broth with soba or udon noodles, and Vegan Tempura (page 161).
I like to make shakes in small batches because they stay fresh for only a little while. This recipe makes enough for four 1-tablespoon servings. But if you’re going to use it all within a week or so, go ahead and double or triple the recipe.
- 2 sheets nori
- 1 tablespoon sesame seeds
- 1 teaspoon salt, preferably sea salt
- Cayenne (optional)
- Set a large skillet (preferably cast-iron) over medium heat. When it’s hot, put a nori sheet in the pan and toast until it turns slightly green, which will take only a few seconds. Turn and quickly toast on the other side. Set aside to cool and repeat with the other nori sheet.
- While the pan is still hot, toast the sesame seeds, stirring or swirling the pan constantly to keep them from burning. When they are fragrant and beginning to turn golden, put them in a small bowl, sprinkle with the salt, and stir.
- Crumble the nori into the bowl with the sesame seeds and salt. If you want a finer shake, whir the nori in a spice grinder for a few pulses and then add. Stir in the cayenne if you’re using it. Store in a tightly covered opaque container for up to a week.
Dulse “Shake” Instead of the nori, toast 3 tablespoons crumbled dulse.