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Toasted Nori With Sesame Seeds

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“You can use these just like gomashio. Mix it with leftover rice and form it into rice balls for a bag lunch! Adapted from Deborah Madison's Vegetarian Cooking for Everyone.”
1/2 cup

Ingredients Nutrition

  • 2 sheets nori (Japanese seaweed)
  • 12 cup white sesame seeds
  • 2 teaspoons sea salt (or kosher salt-use a little less)
  • 1 teaspoon red pepper flakes (or to taste)


  1. Toast the nori by passing each sheet repeatedly over a hot burner untli it becomes crisp and the color dulls.
  2. Put the sheets together and using scissors, slice them into thin strips, then into squares.
  3. Toast the seeds and salt in a dry skillet over medium heat until the seeds begin to color. Grind them just enough for the salt to adhere. You can use a coffee grinder or a mortar and pestle(or your food processor). Combiine with the nori and pepper flakes.
  4. Cool, then store in a covered jar so they will stay crisp. Enjoy!

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