Nori is edible red seaweed — the laver group of marine algae — that is shredded, spread thin and pressed into flat dried sheets, then usually toasted to a crisp, glossy near-black. It carries an intense marine umami and savoury-green aroma, and is the wrapper for sushi rolls and onigiri rice balls, a float on ramen and soups, and, crumbled or flaked, the backbone of furikake rice seasoning.