What can I do to get avoid a super strong seaweed taste when making sushi? I've had sushi wrapped in seaweed before, and I absolutely love how the roll tastes. However, I attempted to make my own sushi at home and everything was turned out fine but the moment I took a bite it tasted like pure seaweed. I know that it'll have somewhat of an after taste, but it tasted as if I was eating the dried nori itself. Any tips on what to do or why my sushi tasted that way?