寿司紫菜俗称烤紫菜，烤紫菜；属于红藻门，红毛藻科。藻体有褐色和紫色，由单层或两 层细胞构成薄膜，有叶形、心形、带形等。野生紫菜下部的假根状固着器附着在岩石上。高可达20—30厘米。
10)毛豆：80克 11)寿司紫菜(Yaki Nori)：一张 炒饭制作方法： 炒饭怎么做才一粒粒的 炒饭的做法大全家常带图片 1. 将韭葱对剖后切成4毫米厚的薄片。
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此前科学家们正在研究一种特殊的海洋细菌，它能产生分解包寿司的紫菜的酶。
The scientists were studying a particular Marine bacterium, which makes enzymes that break down the kind of seaweed used to wrap sushi.
这是因为我们今天吃的紫菜，在用来包装寿司卷之前，已经被烤熟了。来自海洋的细菌到达你的肠道时，都死了好久了。
That's because these days, seaweed is roasted before it's used to wrap a maki roll, so the bacteria are dead long before they reach your gut.
另一种好的添加品是可食用加佐料的紫菜（寿司中用的海藻），在加佐料前加盐和芝麻油。
Another great addition is eating seasoned nori (seaweed used in sushi) that is pre-seasoned with salt &sesame oil.
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