I suddenly wanted to have some gimbap, so I tried making it. Well, all I did was to add ground meat to the filling of the sushi rolls I usually make, and use Korean nori seaweed instead of regular nori seaweed.You can use whatever fillings you like. You don't need sushi rice; regular (plain) rice is fine. The rolls are easier to make if you don't add too much filling. Leave a little space on each edge of the nori seaweed when spreading the rice on it - about 1 cm on the side near you, and 2.5 cm on the far side. This way the rolls will roll up better. For 2 rolls. Recipe by Okirakushufu

Nori seaweed is packed with a good balance of vitamins and minerals.Eat nori to supplement your diet with these nutrients, which tend to be lacking when you're trying to lose weight.Nori seaweed is rich in vitamin B-12, which is in animal-based foods, but is lacking in most vegetables. (Source: Official food and nutrition guidelines published by the Japanese government.)It's not so much that you will lose weight if you eat nori seaweed; however, nori seaweed has a good balance of vitamins and minerals that are necessary to burn body fat, so I recommend eating it!!Nori seaweed is rich in iodine, which is bad for your thyroid if you eat too much at once, so eat a moderate daily amount. Recipe by Sayaa

I really like the recipe "Spinach and Nori Tossed with Sesame," and make it a lot, so I made a soup version. It was a hit with my family.I uploaded this recipe after searching COOKPAD for a spinach and nori seaweed soup recipe, and not finding one.-This recipe has nori and sesame oil so it's really good even if the broth is lighter than you're used to.It's fine to use seasoned nori or Korean-style nori but if kids are eating this and prefer a lighter taste, adjust the amount of other seasonings accordingly. Recipe by Komomomomo

I thought of this simple and quick drinking appetizer that uses leftovers from the refrigerator.Soy sauce, ponzu (citrus-flavored vinegar sauce), or mentsuyu concentrated noodle sauce... anything works well. I used 8 shiitake mushrooms with small caps and thick stems. This is not that salty, so adjust the amount of seasonings to taste. Recipe by Iikun

My family liked it when I added toasted nori seaweed to our usual spinach with sesame sauce. This little side dish is now a family favorite!-Please adjust the amount of Mentsuyu (noodle sauce) to your preference.-You can use seasoned seaweed or Korean seaweed.Recipe by Komomomomo.

This was inspired by a recipe made by my teacher, who always teaches me how to make Korean dishes.Please go light on the seasonings since each ingredient is seasoned separately. If you don't have Korean style seaweed, it's ok to use regular dried nori. I heard they put takuan (yellow pickled daikon radish) in the classic version. I cut it out because no one in my family is a fan of takuan. Recipe by yumikoy

When I was a child, my grandmother used to make this onigiri with her big hands. She used to spread out shredded nori on top of newspaper and roll the onigiri around... This is my favorite onigiri with lots of memories. Because you use shredded nori, the nori won't break apart, thus making it easier to eat. It's safe for your children that way.Use your favorite fillings. Adjust the size to your liking. It's easier to coat with nori if it's very round, but you can also adjust that too. If you work on plastic wrap, it will get all sticky, so use parchment paper. For 2 servings. Recipe by Mikki-an

Sweet and spicy ingredients go well together with sushi rice, so I made it using teriyaki pork.For each roll, I use 1/4 of the 3 bowls of rice to make 1. I use 1/2 clove of garlic as is when cooking the teriyaki pork, and remove it afterwards. I think it tastes great with lots of mayonnaise! For 4 rolls. Recipe by Raby

I seasoned with Japanese Worcestershire sauce because I love the tartness of the sauce.It's a high calorie dish thanks to the pork belly and eggs, but sometimes I like to have a substantial meal.Cut the pork into bite sizes for children.Cook the pork belly well to render the oil. The surface should become crisp.Drain the oil well from the pork. You could just drop the yolk or use the entire egg. Recipe by mama deko

When I made it with yuzu and nori, my husband asked for it to be made with tamagoyaki. Apparently, that's how my mother-in-law made it.Since I wanted to let the flavor of the nori and egg shine through, I only used 1 teaspoon of soy sauce. It may be too light for some people, so please adjust to your liking. Recipe by 1630412

This is my mom's recipe! Both my husband and I hate shiitake mushrooms in generic sushi rolls, so we often eat salad rolls instead. Even me, being the klutz that I am, can easily make this using ingredients I have on hand!When laying the rice on the nori, I tend to add more rice to the center than the edges. So to combat this, I consciously spread more rice along the edges (maybe it's just me). When you wet the rice-less nori portion on the top with vinegar, it binds the roll like glue. For 4 futomaki rolls. Recipe by Okansan

I had a huge craving for avocado sushi!There's no need to fan the rice; just let it cool down naturally.If the rice is still hot when you wrap the nori, the nori will wrinkle, so be sure to bring the rice to room temperature first.If you're making temaki sushi (hand rolls), wrap the rice with nori after Step 2.It should also taste great on rice together with shrimp or salmon. Recipe by Ryo---ko