I am such a huge proponent of seaweed in theory–it’s so amazingly good for you, and it tastes good, too–but it’s about time I get going with having it around for real, not just on my plate when I order sushi. Nori, the seaweed used often in sushi rolls, tastes amazing on salads, and it’s fun to prepare. Anytime I can get office supplies involved in the kitchen–in this case, scissors–I’m happy. Nori is crisp enough to be broken into pieces, but I like using scissors to shred it into little pieces or cut it into squares or strips. One note about nori–though it is crisp, it will not stay so on a super-wet salad. Therefore, I recommend adding nori to the top at the very end or even serving it separately if you are hoping for some crispy action.