Appreciate the review, Stacy! Glad you guys enjoy this recipe!

My family and I LOVE this recipe! We’ve made it around 8 times, and it’s an easy dish to make for someone with gluten or nightshade allergies! I usually sub smoked salmon for the protein. Yum!

Hi Ann, it’s the Japanese rice cooker measuring cups, thanks for asking!

Be Safe and Wear Masks !
This ‘thing’ isn’t over…. Yet.

If it’s the same pack of nori from New Years, then it’s definitely time for a new pack! It’s probably stale. I also keep my leftover nori in an air tight container at room temperature.

In regards to the sour cream/mayo, I used Japanese mayonnaise. Maybe that’s what made it more fluid. I’ve also noticed some sour creams are thick and others are more liquid.

As far as my c-h-e-w-y nori… we keep ours in the fridge.
Might that be the problem ?
Another issue may be they’re too old ?

We prepare nori-maki for New Years and Spam-Musubi whenever my tapeworms yells: FOOD !
They’re (nori) isn’t chewy so perhaps it’s time for a new pack ?

Hi Doug!

Hm, I’m wondering if it’s very cold in your kitchen. That could make the topping harder to spread. Or it could just be the brands of sour cream/mayo you get that tends to be thicker. In general, it’s not a huge deal if the topping gets mixed in with the crab and furikake, since it’ll all get mixed up eventually. I do have a video here of how I make it, if that helps:
https://www.instagram.com/reel/CSFTyPjlhv7/?utm_medium=copy_link

In answer to your nori question, nori that gets wrapped over rice will always get soft, even in restaurants. Think of California rolls: the seaweed on the outside is not crispy. But it should definitely start off crispy before you wrap it. If it’s not, your pack may have just absorbed too much moisture from the air. Do you have a link to the specific nori you bought? Or was there a specific nori dish you were thinking of that was crispy? I’m curious what kind of dish you were eating that had crispy nori.

You can still save leftovers in the fridge! Imitation crab is made from cooked fish, so it’ll save, unlike fresh sushi.

Hi Kristen !

Well… made it for lunch today.
The most difficult part spreading the topping.
The crab & furikake got mixed in the ‘spread’.
We (two senior-citizens) were only able to finish about 60% and had to dispose of the remainder.

The nori’s texture was ‘chewy’.
In Japanese restaurants, the nori is ‘crispy’.
How can I get our nori to be equally ‘crispy’ ???