Use It Up Challenge: Nori

Nori (dried seaweed) adds a layer of toasty umami and this flavor bomb ingredient works magic on more than just fish. Keep the steak juicy and tender by letting it rest for several minutes after cooking, then slicing thinly against the grain.

The briny and salty flavor of nori brings a new element to the familiar dressing. Paired with fresh chives and white miso, this tangy, umami dressing will elevate any salad or vegetable. The addition of greek yogurt keeps the dressing light and versatile. Sub your usual tartar or tzatziki sauce with noir ranch dressing paired grilled meat and fish.

Prized for its oceany umami flavor in sushi and miso soup—and now a popular packaged snack item—nori is dried Japanese seaweed that offers new possibilities for cooks. Its papery texture makes it easy to crisp in the oven and crumble over veggie sides, noodle bowls, and stir-fries for a little briny kick. These are easy, portable snacks that kids and adults will love. If you need a salty fix, replace potato chips with these briny, crispy nori sheets toasted in the oven. They can last up to four days in an airtight container so they are a great road trip snack.

Popcorn is a versatile, blank canvas. Spice it up with a toasty umami flavor with crushed nori (dried seaweed). Sprinkle over warm popcorn for a new way to snack during your favorite movie. If you need a salty fix, this seasoning will elevate your popcorn and you’ll never want a plain potato chip again. Try adding this seasoning with dry rubs as well to bring a new level to your grilled meats.

Seaweed goes well beyond sushi; here it gives a punch of savory crunch that balances that bright twang of lime and herbal fragrance of cilantro.

Any ramen lover will tell you—it's all about the broth. We build layers of rich umami flavor with the help of mushroom stems, fresh ginger, kombu (a type of edible kelp), sesame oil, and, of course, low and slow heat.

The Japanese influence of wasabi meets coarsely ground Korean chile for a deviled egg that packs some heat.

In place of the normally time-consuming enriched broth, we infuse water with bacon for smoky richness, a trick we learned from chef David Chang.

Inspired by a smoked salmon bagel slathered with cream cheese, this bagel roll has all the goodness rolled inside. Maybe you can even have sushi for breakfast? 

We tackled Hawaii's Spam classic, adding pineapple and Sriracha to jazz things up. Surprisingly good!

Beaten egg thickens this Asian-inspired soup, reminiscent of an egg drop soup. You can make the seasoned, toasted nori garnish to eat with the rice.

Maki (rice rolled in nori) are easy to prepare once you master the rolling technique. Most Japanese markets sell bamboo rolling mats.

Skip the sushi restaurant and roll these at home. Save time for this nori-edged roll by having the shrimp steamed at the grocery store.

Any vegetables will do for this customizable hand roll.