Ingredient

Nori Seaweed

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Source
Not animal-derived
Allergen
No
Role in food
Nori is most commonly used to wrap sushi and onigiri (rice balls). It can …

What it is

Nori is a type of edible seaweed, typically a dark green or black dried sheet. It is cultivated in coastal waters, primarily in Japan, Korea, and China. The seaweed is harvested, washed, pressed into thin sheets, and then dried, often by sun or mechanical drying.

Why it's used

Nori is most commonly used to wrap sushi and onigiri (rice balls). It can also be crumbled and used as a seasoning for soups, noodles, and rice, or incorporated into snacks like chips and crackers. Manufacturers use it primarily for its distinct savory flavor and texture.

Health notes

Nori is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of vitamins, minerals, and fiber. JECFA has evaluated seaweed and its derivatives, and EFSA has also assessed certain seaweed components. Some seaweeds can contain high levels of iodine, which is important for thyroid function but can be problematic in excessive amounts.

Allergen info

Nori is a type of seaweed and is not derived from one of the nine FDA major allergens. It is also not a source of gluten.

Products containing Nori Seaweed

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.