Flake

Sea Vegetable

Flake

Nori flakes are shredded or crushed pieces of dried sheet seaweed for sprinkling on rice, noodles, eggs, and popcorn. They deliver the same toasty marine umami as sheets without rolling skill. Good flakes look green-black and smell clean and toasty—not brown or stale. Use as a finishing garnish; prolonged boiling dulls aroma. Store airtight. Often sold as “ao-nori” style flakes or mixed into furikake bases.

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Characteristics

Preparations

DriedSprinkledToasted

Traits

ConvenientFlakesGarnishMarineSeasoningToasty

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 35.5

Amount per 100 g

  • Total Fat 0.49 g
  • Saturated Fat 0.1 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.1 g
  • Polyunsaturated Fat 0.2 g
  • Cholesterol 0 mg
  • Sodium 950 mg
  • Salt 2.47 g
  • Total Carbohydrate 6.29 g
  • Dietary Fibre 3.82 g
  • Total Sugars 0.51 g
  • Complex / starch 0.5 g
  • Protein 3.79 g
  • Water 80.6 g
Detailed nutrients

Flake of Nori: composition reflects this culinary part relative to the whole ingredient.

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

Japan

Nori Grade

History

JP

Flaked nori became a convenience seasoning for home rice bowls.

Global furikake and snack markets expanded nori flake use.

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