Sweet and Hot Sesame Nori Strips

Total Time
Prep 20 mins
Cook 20 mins

A Mr Falafel recipe from the alt.food.vegan newsgroup.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Whisk together the rice syrup and oil in a small bowl then stir in the cayenne.
  3. Place the sesame seeds in a small bowl, with water to cover.
  4. Swish to rinse and pour off any floaters.
  5. Drain the seeds in a strainer, then transfer to a dry skillet and toast until fragrant.
  6. Tear each nori sheet into three strips.
  7. Use a pastry brush to paint each strip with a thick coat of the syrup mixture.
  8. Sprinkle liberally with toasted sesame seeds and sprinkle liberally with salt.
  9. Place the nori strips on a parchment covered baking sheet and bake for 10 minutes to allow the coating to set, then turn the strips over and paint the other sides with the syrup mixture.
  10. Sprinkle as before with sesame seeds and salt.
  11. Return to the oven for 10 minutes, then set aside for 20 minutes to crisp.
  12. Break each strip in two pieces.
  13. Great snack with hot sake or beer.


Most Helpful

These get a lot better over time. Initially, I made them right before planning to eat them and they had a really strong seaweed aftertaste. Over the next couple of days they got a little better, but it was after the first week that the flavor was toned down enough that I actually started to enjoy eating them. If you don't want a strong nori flavor, I recommend making these well in advance and letting them mellow in a tightly sealed tupperware container.

Eat Your Vegetables! April 25, 2009

Oh my, here it is! This is my daughter #3's favorite snack. We make these a little smaller than the original recipe, but that is our only change. Even someone who doesn't care for the strong taste of nori loves these. (me) I am thrilled to make her such a nutritious snack for when she gets home from school! They are easy to make, pretty, nutritious, and really satisfy that need for a "crunchy snack". thanks for posting this recipe here, Missy Wombat!

Chef Edlear November 30, 2008

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