Least fishy seaweed for sushi?

I'm not down with fish and sometimes when I make sushi the fishiness of the seaweed brings me down. Any recommendation as to what seaweed I should try? Also once someone mentioned a soy alternative?

try to use "toasted or roasted" nori, it has a lighter, crisper taste, some seaweed sheets are merely dried and can be stronger in flavor, taking away from the main ingredient in sushi,

however, they are nice in Onigiri (rice balls)

i guess their is a product called "Mamenori" or soy bean paper, never tried it, but it looks interesting, comes in different colors too,

a little pricey,

Soybean paper is exactly what you need.

Thank you, thank you.

Use the dry roasted korean type. Less of a funky smell.