Editing Sushi (section)

===Nori===
{{Main|Nori}}
[[File:Nori.jpg|thumb|Sheets of [[nori]]]]
The dark green seaweed wrappers used in {{transliteration|ja|makimono}} are called {{nihongo|[[nori]]|海苔}}. Nori is a type of [[red algae]], typically in the family [[Bangiaceae]], traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, similar to making [[rice paper]].<ref>{{Cite book|url=https://books.google.com/books?id=VWLTngEACAAJ|title=The Japanese Kitchen: 250 Recipes in a Traditional Spirit|last=Shimbo|first=Hiroko|date=2000-11-08|publisher=Harvard Common Press|isbn=9781558321779|page=128|language=en|quote=Unlike wakame, kombu, and hijiki, which are sold in the form of individual leaves, nori is sold as a sheet made from small, soft, dark brown algae, which have been cultivated in bays and lagoons since the middle of the Edo Era (1600 to 1868). The technique of drying the collected algae on wooden frames was borrowed from the famous Japanese paper-making industry.|access-date=2020-10-16|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105727/https://books.google.com/books?id=VWLTngEACAAJ|url-status=live}}</ref> Today, the commercial product is farmed, processed, toasted, packaged, and sold in sheets.

The size of a nori sheet influences the size of {{transliteration|ja|makimono}}. A full-size sheet produces {{transliteration|ja|futomaki}}, and a half produces {{transliteration|ja|hosomaki}} and {{transliteration|ja|temaki}}. To produce {{transliteration|ja|gunkan}} and some other {{transliteration|ja|makimono}}, an appropriately-sized piece of nori is cut from a whole sheet.

Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.

When making {{transliteration|ja|fukusazushi}}, a paper-thin omelet may replace a sheet of nori as the wrapping. The omelet is traditionally made on a rectangular omelet pan, known as a {{transliteration|ja|[[makiyakinabe]]}}, and used to form the pouch for the rice and fillings.<ref>{{Cite book|url=https://books.google.com/books?id=E93DajzW57cC&q=fukusazushi|title=Simply sushi|last=Pallett|first=Steven|date=2004|publisher=Hinkler Books|isbn=9781741219722|page=289|language=en|access-date=2020-10-16|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105648/https://books.google.com/books?id=E93DajzW57cC&q=fukusazushi|url-status=live}}</ref>