Mix your tamari and sesame oil together in a small bowl.
Brush the shiny side of the nori sheet with the oil/tamari mix (right to the edges), sprinkle with optional toppings and place another sheet, rough side down on top. Repeat with two -three more sheets (to make a stack of three to four sheets).
Place on a baking tray lined with baking paper and place another piece of baking paper on top. I weighed it down with another baking tray (filled with pastry weights). You don’t have to weigh it down, it just stops the sheets curling (but doesn’t effect the taste).
Bake for 10-15 minutes until crisp at the edges.
Cut with a large sharp knife (you can pry into single sheets or leave as a stack) and enjoy immediately
Store
Can be stored in an airtight container.
These are very sensitive to humidity, add the moisture absorber (repurposed from the packet of nori) to my container or they will loose their crispiness.
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