How does one stop sushi seaweed wrapping being too chewy? When we make home-made sushi, we often find that the seaweed wrapping (or nori) is too chewy.  The seaweed we buy is from the local supermarket, and nothing fancy.


  Question: How can we ensure that the seaweed is not too chewy?
In addition to what Jason says above, which is absolutely correct, nori needs to be toasted to be crispy.  Sometimes you buy it ready-toasted, but sometimes it's not toasted and you need to toast it over an open flame yourself.  How to toast nori instructions and video.

Additionally, I've found that if you live somewhere high-humidity (like San Francisco, where I live), you sometimes need to re-toast nori even if you're buying ready-toasted packets, because it becomes moist.