While traditional sushi rolls use nori (seaweed) as a wrap, there are alternatives for those who may not enjoy the taste or texture of seaweed. This guide covers two popular alternatives: soy wrappers and rice paper.
Primarily made from soy
May contain oil, vegetable extracts for color, and spices like paprika or turmeric
Can replace nori in most roll types
Can be used as half-sheets or full-sheets
Ideal for Futomaki-style rolls
Less suitable for Uramaki (inside-out) rolls
Alternative for those who don't like seaweed
Comes in various colors
Soft and delicate, may be challenging for beginners
Can break easily with rough fillings (e.g., fried shrimp)
Spread rice as you would on nori
Add fillings
Roll and cut similarly to nori-based rolls
Best for those confident in their rolling skills
Use with smoother fillings to prevent tearing
Made primarily from rice and tapioca flour
Stretches when hydrated, making it easier to work with
Dip each sheet in warm water to soften
Place on cutting board
Add fillings quickly (within about a minute)
Roll before it dries and sticks to the board
Use warm water for faster softening
Have all ingredients pre-cut and ready before wetting the paper
Work quickly once the paper is wet
Double-layer the sheet if having trouble with breakage
Can be used with or without sushi rice
Great for rolls with loose vegetables (e.g., lettuce)
Works well with raw fish and vegetables
Try dipping in grated ginger Ponzu sauce for a refreshing flavor
Remember, these alternatives offer new possibilities for sushi making, especially for those looking to experiment beyond traditional nori rolls. Each option has its unique characteristics, so don't be afraid to experiment and find your preferred style!