The best Nori Substitute for Sushi & Soups, from fresh vegetables such as lettuce and cucumber to other types of edible seaweed.

Nori ๆตท่ is a type of edible seaweed that plays a significant role in Japanese cuisine. You can find it raw or toasted in Japanese and Asian supermarkets.
There is a similar type of Korean laver called Gim (๊น). Gim and Nori are essentially the same thing (edible dried seaweed). (However, Gim is sometimes sold roasted, flavored with sesame oil and seasoned with salt.) Gim is a great replacement for Nori, actually!
How to Use
Nori sheets are most commonly used to wrap sushi rolls and onigiri rice balls, adding a unique flavor and texture to these dishes. (You can also use them to replace gim when making gimbap.)
They are made by shredding and drying seaweed, resulting in a slightly brittle, crisp, paper-like consistency that is easy to work with when preparing various dishes. (If you're curious about how Nori is made, click here.)
The distinctive flavor of nori seaweed can be described as salty and grassy, with a hint of umami. This taste is highly adaptable, allowing nori to work well with a variety of ingredients, particularly rice. You can also add thin strips of it, along with toasted sesame seeds, to bowls of ramen and noodle soups.
Some nori brands even offer different flavors (such as wasabi, kimchi, BBQ or sweet and spicy) to cater to modern diverse preferences.
The texture of nori sheets is both crispy and chewy, which enhances the overall eating experience. When used as a wrapping for sushi rolls, nori not only adds taste but also helps to hold the rice together, providing structure and support to the dish.
Nutrition
Note: this is for your information only. Please consult a doctor or qualified medical professional before making changes to your diet.
In terms of nutritional value, nori contains a low number of calories but is rich in vitamins, such as vitamin A, B1, B2, C, minerals, and dietary fiber.
It is an excellent source of iodine, which is essential for proper thyroid function. Additionally, nori contains significant amounts of calcium, iron, and other essential minerals that contribute to a healthy diet.
While nori is naturally low in fat, you have to be careful eating the modern flavoured versions, which may have unhealthy levels of salt. Moreover, it may contain toxic substances such as arsenic and cadmium so always buy your seaweed from a reputable seller and brand.
In conclusion, the unique characteristics of nori, including its flavor, texture, and nutritional content, make it a versatile and valuable ingredient in Japanese cuisine and beyond.
Substitutes in Sushi Making
If, for some reason, you cannot eat or buy Japanese seaweed, here are some good substitutes for sushi nori seaweed.
Rice Paper
Rice paper is a popular alternative to nori that works well for wrapping sushi rice.
Made from rice and other natural ingredients, it is gluten-free, thin, translucent, and easy to handle. Rice paper has a mild flavor, making it easy to pair with different sushi fillings.
You can get it from any Asian supermarket, especially Vietnamese ones!
To use rice paper, simply soak it in warm water for a few seconds, then lay it flat to begin building your sushi roll. (It does not need to be cooked.)
Lettuce
Another versatile substitute for nori is lettuce, which can be used whole or cut into strips and then layered to wrap sushi or gimbap.
It has a fresh, crisp texture that works well with many sushi roll flavors. Moreover, lettuce has numerous health benefits and is an excellent low-calorie option.
Romaine, butterhead, and iceberg lettuce varieties have all been used as nori substitutes in sushi making. My favorite is definitely Butter Lettuce which is not just delicious but also looks so appetising with its vibrant green color!
These are available at any mainstream grocery store!
Shiso Leaves
Shiso, a Japanese herb from the mint family, can act as an alternative to nori in sushi rolls.
It offers a unique, slightly minty flavor that pairs well with the traditional taste of sushi.
To use shiso leaves as a nori substitute, select large, evenly-sized leaves, wash them gently, and pat them dry before wrapping the sushi ingredients.
The downside is that Shiso leaves are not readily available everywhere and may be a bit of an acquired taste. I would use these only if serving people with more adventurous tastebuds! (You can get them from Korean grocers and Japanese markets.)
Cucumber Strips
If you're looking for a vegetable alternative to seaweed, you can also use a potato peeler to get thin long slices of cucumber, layer them and use them to wrap sushi rice!
Cucumber wraps are not only refreshing and healthy, but also provide a neutral flavor that complements the sushi ingredients. The crisp texture is a great contrast to the softness of the rice and seafood fillings.
Soy Wraps
Made from compressed soybeans, soy wraps are a great alternative to nori in sushi making. They're also known as mamenori and soybean paper.
These have a mild flavor and pair well with various sushi fillings. Soy wraps come in different colors, such as green, orange, or red, to add a splash of visual variety.
Like seaweed, they're low in carbs as they are made from soybeans, rice flour, tapioca starch, and salt.
Important: store open packets in an airtight container in a dry place. If not, the sheets will stick together and you won't be able to use them for sushi!
Tofu Skin (Yuba)
Yuba, also known as tofu skin, is a nori substitute made from soybean curds. It is basically the congealed surface of soy milk and a common ingredient in Japanese and Chinese cooking.
It has a delicate, slightly sweet but generally neutral flavor that adapts well to different sushi fillings. Yuba can be found fresh or dried (more common) at specialty stores or Asian markets.
If using dried yuba, be sure to rehydrate it in water for a few minutes before using it. The texture of yuba is slightly thicker than nori, but it still works well for wrapping sushi.
Egg Sheets
Another great alternative that you see at sushi restaurants is to use thin sheets of cooked egg wrappers/ thin omelette instead of seaweed sheets!
Smoked Salmon & Proscuitto
If you're looking for something different, you can even use layered smoked salmon and thin cured meats such as prosciutto as a sushi wrap! This works really well for modern flavors such as cream cheese and avocado.
Substitutes In Dishes, Soups and Broth
Nori is commonly added to soups and broths for its distinctive flavor and aroma. I love adding the thin seaweed strips to my Korean Mayak Avocado dish!
If you can't get it, there are several alternatives that can be used to achieve a similar taste although, to be honest, they're probably even more difficult to find than Nori, if you live outside of Japan!
Edible Seaweed
There are many varieties of edible seaweed such as tororo Kombu which can be used in place of Nori to add umami and subtle ocean flavor to dishes.
I've highlighted some of the more common types below.
Hijiki
Hijiki (ใใธใญ, ้นฟๅฐพ่ or ็พๆ ่) is a type of brown seaweed that has a stronger flavor and thicker texture than nori.
It is typically soaked before use and added to various dishes, including salads, soups and broths. To incorporate hijiki as a nori substitute in soup, soak it for about 30 minutes, rinse it thoroughly, and then add it to the soup during the cooking process.
Unlike other dried Asian seafood ingredients, do NOT use the soaking water in your cooking! This is because Hijiki can contain high levels of arsenic. In fact, for this reason, there has been some controversy about its consumption, outside of Japan.
It is best not to eat too much of it and to only purchase from retailers that you trust.
Aonori
Aonori, also known as green seaweed that comes as a dry powder, is another suitable replacement for nori in soups and broths.
Aonori has a milder flavor and can be sprinkled over dishes as a garnish or added during cooking to add umami and the flavor of the sea to the dish!
To use aonori in soup or broth, add it near the end of the cooking process to prevent it from losing its vibrant color and delicate flavor.
Bonito
Dried bonito shavings, also known as Katsuoboshi or bonito flakes, add a robust and savory flavor to food. Like Nori, they're packed with umami so make a good replacement soups and broths.
Made from dried and smoked skipjack tuna, bonito flakes add depth and complexity to dishes. They are commonly used in Japanese cuisine to make broth, so their inclusion as a nori substitute is quite fitting.
To use dried bonito shavings in soup, simply add them to the pot and let them simmer for a few minutes to release their flavor. Remember to strain the shavings before serving the soup, as their texture might be unpleasant for some diners.
Furikake Seasoning
A lot of furikake mixtures have small bits of nori seaweed inside, so they make a good replacement for nori as a noodle topping.
In conclusion, there are numerous nori alternatives in Japanese cuisine, whether you're looking to make sushi or garnish savory dishes. The best replacement would depend on what you're making as well as what you have easy access to!
Frequently Asked Questions
If you replace seaweed in miso soup, you can still get a tasty soup but the flavor will change. Many recipes use wakame, a type of seaweed, as one of the main ingredients, and it is possible to use other ingredients as a substitute. 1 popular option is to useย thinly sliced vegetablesย such as carrots or cabbage. This adds texture and a mild flavor to the soup while still maintaining its traditional authentic taste. You can also try spinach or kale for a healthier and more colorful option. Remember to adjust your cooking time according to the vegetable's texture, as some may take longer to soften than others. However, these vegetable options do not contain as much umami as seaweed does, so you will need to supplement them with something high in glutamates like shiitake mushrooms or nutritional yeast.
Nori powder is a dry and concentrated form of nori, the edible seaweed commonly used in Japanese cuisine. (Think sushi seaweed sheets.) It is made by grinding nori sheets into a fine powder, retaining its characteristic flavor and nutritional benefits. Using nori powder can add depth and a unique umami taste to a variety of dishes, similar to using a chicken bouillon cube! (But healthier.) Nori powder can be used as a versatile seasoning, enhancing the taste in dishes such as rice, noodles, and salads. You can also mix it with other ingredients, like salt or sesame seeds, to create aย furikake seasoningย that can be sprinkled over rice or vegetables. Alternatively, you can incorporate it into breading or batters for a delicious, earthy flavor in dishes like tempura or fish cakes. Just remember to use it sparingly, as it can be quite strong.
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