Nori Jam

Nori Jam

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 10 minutes
  • 20 minutes


  • 2 T palm sugar
  • 200g jar pickled ginger juice
  • 3 T rice vinegar
  • 8 sheets nori
  • 1 t salt

Cooking Instructions

1. Melt the palm sugar in the pickled ginger juice and rice vinegar in a small saucepan.
2. Rehydrate the nori in cold water for 10 minutes. Squeeze out any excess water, then add to the pan. Cook over a low heat until mixture becomes jammy.
3. Season with salt.

Cook’s note: If you enjoy foraging and know where to find fresh seaweed, use fresh seaweed and skip the rehydration.

Find more Asian recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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