Fish Free Maple & Seaweed Snack Squares
Seaweed snacks have a devoted following, but most store-bought versions are seasoned with fish sauce or anchovy-based ingredients that make them a no-go for anyone avoiding seafood entirely. These squares sidestep that problem completely, using coconut aminos and maple syrup to build a deeply savory-sweet glaze that's every bit as satisfying as the original. A thin paste of arrowroot starch and cassava flour bonds the nori layers together, giving each square a satisfying crispness that holds up beautifully after baking. The glaze gets a warm, earthy kick from ground turmeric and ginger, and the apple cider vinegar adds just enough brightness to keep things from tipping too sweet. After a short rest out of the oven, they firm up into snappy, lacquered little bites that are genuinely hard to stop eating. Whether you're packing them for a snack or setting them out as a party nibble, these squares deliver serious umami without a single ingredient from the sea beyond the nori itself.
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Learn more →Ingredients
4 servings
For the snack squares
- 6 full-size nori sheets (toasted seaweed)
For the glaze
- 2 tbsp coconut aminos
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp coconut oil, melted
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
For the base layer
- 2 tbsp arrowroot starch
- 2 tbsp cassava flour
- 2 tbsp water
- 1 tbsp coconut oil, melted
Instructions
- 1
Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- 2
In a small saucepan over medium-low heat, combine the coconut aminos, maple syrup, apple cider vinegar, 1 tsp melted coconut oil, turmeric, ginger, and sea salt. Stir and heat for 1–2 minutes until the mixture is just warmed through and the ingredients are fully combined, then remove from heat.
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