Ingredients
3 sheets nori seaweed
1 cup kewpie Mayo
¾ tbsp lemon rind
1 tbsp lemon juice
Tools
1 Blender
Directions
Step 1
Get 3 sheets of seaweed and crush them with your hand into small pieces . You can also use seaweed scraps like undo as I always have odd bits left after making sushi . Now warm up a pan and when it’s hot toss the seaweed in stirring it until the edges start to curl then remove it from the heat
3 sheets nori seaweed
Step 2
Add the toasted seaweed to a blender then add Japanese kewpie Mayo lemon rind and lemon juice . I don’t add in salt and pepper as I don’t find it needs it but you do you and add some if you like then blend the ingredients until the seaweed has broken down . Please in a clean/ sterilized Glas jar and keep in the fridge for a couple of weeks
1 cup kewpie Mayo
¾ tbsp lemon rind
1 tbsp lemon juice
1 Blender
