Yamamotoyama Sushi Soy Wrapper, Original, 20 Count

Easy to use, taste great! I mean they dont really have a flavor, but i liked em. Will buy more. Used to make shrimp sushi.

I use these as eggroll-type wrappers for my keto egg rolls and they work absolutely fabulously. They do not and will not get crisp or crunchy at all, so give up on that dream. I've never used them for anything else so I can't say if they are good for sushi or not but for keto style wraps they're great!

These do the job well enough and the price works out better than some other packages I’ve seen. They do tend to stick together a little, possibly when there’s more humidity, so be patient when removing one at a time. However once you’re working on a roll, don’t take too long to fill and roll these since they are delicate and will absorb moisture if you work too slowly. I can’t do inside-out rolls with these like I can with nori. But they can still hold up to being baked in a toaster oven w/ broiler function when doing a california or other roll that has a “dynamite”-style topping.If you want to make dynamite sauce, the simplest recipe is 1/4 cup kewpie, 1 tsp mirin, 1/4 tsp soy sauce, plus lemon juice to taste, maybe a little shy of 1/2 tbsp. Figured I’d include this info because I had the hardest time finding a basic dynamite recipe when starting out with sushi rolls so maybe this will help someone who wants to try it. Most recipes include sriracha and/or masago but for delicate toppings like good crab, I prefer the more basic version and might add masago after it’s broiled/caramelized.

Great for an at home sushi party. Had no weird taste and is easy to stick and roll

The soy wraps are great. I do not like seaweed so this is a good alternative.

First off, I love sushis and making wrap out of norri sheets. For somebody that watch their calories, norri sheets are a best alternative to wraps. Then I went to a Vegan restaurant in Madrid and discover soy sheets. I didn't evrn know it was something that exists!! This is brillant and so easy to make. I love this product so much that I subscribed. Highly recommend!!

I used an Allrecipes Chinese pork dumpling recipe. I cut each sheet into 4 squares. First I tried to wrap them like little packages, but then decided a wonton shape would be nicer. In the end I preferred the little packages even though they looked hideous before cooked. (I used water to seal them all) They looked great after I fried them, but then got disheveled when the recipe had me add water and steam for 5 minutes. Tomorrow I am going to fry them for 1-2 minutes per side still but then pop them into a 350 degree oven for 5 or so minutes to finish cooking. Hoping for a better presentation.

I love these for wraps because they hold together and are delish!