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–+ servings

How to Cut Kizami Nori (Shredded Nori) from a Sheet at Home

Prep Time5 minutes
Cook Time1 minute
Total Time6 minutes
Author Yuto Omura
Servings 8 servings

Ingredients  

  • 1 sheet roasted seaweed for sushi (nori)

Instructions 

  • Dry 1 sheet roasted seaweed for sushi (nori) either in a dry frying pan over a low heat (no oil), or pass it back and forth over an open flame (like a gas burner) until crisp. Be careful not to let it brown or burn.
    fanning nori over a small flame over a stove
  • Fold it in half, and tear or cut along the seam. Cut each piece in half, then half again until you have 8 small rectangles.
    cutting nori into 8 pieces on a wooden cutting board to make kizami nori
  • Stack 2-4 rectangles, then use sharp kitchen scissors to cut about 2mm thin strips.
    cutting kizami nori with scissors on a wooden cutting board
  • Alternatively, cut them with a long, sharp knife. (This method is more prone to tearing and uneven cuts, depending on your knife and skills.)
    cutting kizami nori with a knife on a wooden cutting board
  • Store in an airtight container or zip bag with a silica gel packet. Use as a topping on your favorite Japanese recipes, enjoy!
    Yuto Omura holding homemade hand-cut kizami nori on a small woven bamboo tray

Notes

When re-crisping the nori: keep it moving so it doesn't burn. This applies to both the open fire, where you need to gently fan it over the flame, and in the dry pan, flip every 10 seconds. It's done when the texture is crisp enough to split when folded, and has a toasty sea-air aroma.
Avoid stacking more than 4 at a time: stacking too many will result in uneven cuts.
Make sure your cutting utensil is sharp. Ideally, sharpen it right before you start.
Kizami nori can be used as a topping for many dishes. It is often sprinkled over things like chirashizushi, zaru udon, zaru soba, and donburi. It also makes a great addition to salads, I even sprinkle it over my teriyaki pizza!