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    Mitchel

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    Still, nori seaweed is most recognisable in dried sheet form. The tissue-thin, moss-green squares are most commonly used for wrapping sushi rice. Their crisp texture, and ocean-like aromas mean that they enhance the fish-rice pairing, as well as having a practical use of holding maki sushi together. Nori has incredibly strong flavours though. So much so, that a single tissue-thin sheet can be overwhelming for many – which is why sushi chefs have gone to great lengths to develop alternatives such as the inside-out-sushi-roll, or soy-paper-sushi-rolls.

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