Nori “Shake”
Photo: Burcu Avsar and Zach DeSart
PUBLISHED November 9, 2024
This seaweed “shake” is not a green smoothie, but an American translation of the ubiquitous family of Japanese seasonings that you sprinkle on food as a last-minute condiment, either with your fingers, with a spoon, or out of some kind of big-holed shaker (thus the name). Sushi Rice is a good place to use nori shake; so are bowls of broth with soba or udon noodles, and Vegan Tempura. I like to make shakes in small batches because they stay fresh for only a little while. This recipe makes enough for four 1-tablespoon servings. But if you’re going to use it all within a week or so, go ahead and double or triple the recipe.
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