The scroll’s seaweed roll is referred to as nori (). Algae known as nori has historically been grown in Japanese ports. Seaweed must first be scraped from wharf heaps, spread out on edible sheets, and dried in the sun before being used to produce paper.  Nowadays, commercial goods are cultivated, prepared, roasted, wrapped, and marketed in flakes.
The seaweed’s size determines the roll’s size. Hosomaki and temaki are created in two pieces, but futomaki is made in one piece. You must cut the appropriate size nori from a sheet of nori in order to create warships and other rolls.
When eaten alone, nori that has been marinated or seasoned with teriyaki sauce is a delightful snack. Savory types, however, are of inferior quality and might not be appropriate for sushi.
To make fukusa sushi, you can also use a thin egg in place of seaweed. The omelet, which is normally prepared on a rectangular omelet pan known as a makiyaki pot, is frequently used to make sachets of rice and other ingredients.