Seaweed Sesame Sprinkle

I hate waste. I try to reinvent a purpose for it rather than to bin it. The same principle stands for food. I hate to waste food of any kind, so I’ll try and reincarnate it into something yummy instead of relegating it to landfill. For example....that lovely expensive sourdough bread that you forgot in the fridge that ends up hard and stale (Damn!).....finds a new life when cut up and thrown into the blender and dried in a low oven to create sourdough breadcrumbs....voila!

Don’t you hate it when those Nori (seaweed) sheets you buy for DIY sushi, only sees you using 4 of the 10 sheets and try as you may, no amount of bagging can stop the rest from turning stale and soggy-bottom-floppy? I’ve been known to put them in the oven and crisp them back up again for a second sushi session! But this time around, I had a thought.....what if....?

The “what if” thought was triggered at a recent pot luck when a friend mentioned he’d chopped up some greens for our soup, and sprinkled them with spicey seaweed flakes (yep, apparently that’s an actual thing.....)

So I decided to try make my very own version and I must say, I even impressed myself with this creation......it’s delicious, even if I must say so myself!!

Soggy leftover seaweed sheets

Seaweed Sesame Sprinkle Recipe

Ingredients

• 3 soggy seaweed sheets (Nori)

• 2 tspn Himalayan salt

• 3/4 cup toasted sesame seeds

• 1/8 tspn dried chilli

• 1/4 tspn garlic granules

Method

Place the Nori sheets in a low oven till they crisp up. Fold and tear them into small pieces and grind them in the coffee grinder. Grind the toasted sesame seeds and garlic granules too.

Place all ingredients into a small bowl and blend them together. Use a funnel to fill small recycled spice bottles with those “sprinkle caps”. Label and try to use sparingly. This will be extremely difficult because, well...you’ll see.....

Now as I was more successful than I could’ve hoped to imagine, I set about repeating this recipe with the last 3 soggy sheets of Nori. I was going to give a couple of bottles away.....but methinks we might just keep them all and use them up in a couple of weeks!! I’ve already tried....it’s delicious sprinkled on warm buttered pita breads, on sourdough flatbreads, leek and potato soup and the last of the 3 hothouse tomatoes! 🤗

This really feels like the Mother of all Inventions! Let’s see if you agree...! Bon appetit!