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.