1/4 cup water 2 tablespoons powdered horseradish wasabi 10 sheets nori salt
Heat oven to 120C.
Combine the water and the wasabi in a small bowl and whisk with a fork until the wasabi is dissolved. The wasabi tends to settle to the bottom, so you may need to re-whisk between batches.
Take one sheet of nori and fold it in half. Unfold it and lightly paint half the sheet with the wasabi water using a pastry brush. Sprinkle the inside with salt and press it closed. Lightly brush the top with wasabi water, as well (but do not salt). Using a sharp knife, cut the nori into six strips and transfer them to a baking sheet.
Repeat this process with each sheet of nori until you have filled the baking sheet. Strips can be close to each other, but should be in a single layer without touching. Bake for 10-13 minutes, until darkened, dry to the touch, and brittle. Transfer the nori crisps to a cooling rack to finish crisping. Repeat with any remaining sheets of nori.
You might not believe us now, but it’s incredibly easy to eat this entire batch in a single sitting, with or without help! If you do happen to have any leftovers, store them in an airtight container. They will stale a bit with time, but should still stay crispy for a few days.