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GrlyGrl
Mon, May-24-04, 15:23
I had an idea to use Nori (I think that's the kind they wrap sushi in) to make a tuna salad wrap since I do not like the tast of low-carb tortillas or breads. The nori at the store is like paper and is very dry and hard to chew (in my opinion). I'd like to know the best way to get it to the consistency of what's used for sushi. Soak in water? How long? Any other tips?
Ricki
Mon, May-24-04, 15:31
i've never used it, but you might experiment around with soaking it in water for about 20 minutes. Perhaps a tuna wrap with lettuce would be easier?
allibaba
Mon, May-24-04, 21:53
It may be a brand difference. When you make sushi you use it dry right from the package. I think it'll probably turn slimey if you wet it. HTH

Alli
PecanPie
Mon, May-24-04, 23:20
The nori is used dry for sushi, the moisture from the rice is what softens it. The tuna would likely do it, but it might be too soft then. I would probably use lettuce with the nori if you don't want to do the lettuce alone. The lettuce would soften the nori nicely I think.

PecanPie