Nori Seaweed - Thin dry sheets of seaweed used in Japanese cooking. It is mainly used to wrap sushi and as garnish for other cold presentations.
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Make sushi. Nori seaweed and a layer of rice around a core of fillings.
Norimake. A roll with nori seaweed on the outside.
California roll. Crab meat, smelt or flying fish roe, avocado.
Boston Rolls A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around scallions, crab, and salmon.
Sushi is similar but it is served with vinegared rice, and may also include nori seaweed, vegetables, and strips of cooked eggs similar to omelets. A common accompaniment to this is pickled ginger.
Satay - Also spelled sat‚ and sateh.
CONDIMENTS
1 sheet nori seaweed (lightly toasted over the stove top flame
and then crumbled)
1/2 block of chilled tofu cut into small one inch cubes
4 tablespoons of finely diced green onions
1 tablespoon of wasabi paste ...
Sashimi - A Japanese dish of raw fish, shellfish, and mollusks served with soy sauce, wasabi, and pickled vegetables. Sushi is similar but it is served with vinegared rice, and may also include nori seaweed, vegetables, ...
While cooking rice properly may seem like an elaborate process, the flavorful results are well worth it. After you are comfortable making rice on the stovetop, consider adding ingredients such as sliced bananas, shredded nori seaweed, ...
Aonori (Jap.): green nori seaweed flakes. Made from a different variety of nori than the type used for sushi, this product has a blue-green tint and a distinctive fragrance. It is sprinkled on okonomiyaki.
 See also: Seaweed, Nori, Rice, Flavor, Sushi
  
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