The nori has to be toasted.

I've just begun playing around with Japanese food lately!

Preferably over a gas stove, you just hold the nori sheet, or two together, over the flame, or burner, until it turns a darker color, I think about 15-30 seconds, or maybe a little more. It will be crispier, and easier to handle.

You need to moisten the edges with water to help it hold together. With regular sushi, the rice stays wet, so that's why that works so well.

I JUST DISCOVERED, ALL SOY SAUCES ARE NOT CREATED EQUAL!

Be sure you guys read those labels on soy sauce! I was shocked. Some have just water, wheat, and soybeans, and salt, while others have a number of added chemicals. I think Kikkoman is the safest one, but READ!

Cheers!