Ingredients

Method

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

Method

Ingredients

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.