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