-This recipe makes around 2½ - 3 cups of finished vegan fish sauce
-Use full sheets of nori---the size you would use to make sushi. (8 inch x 7.5 inch -- 20cm x 19cm)
-If you're not familiar with wakame seaweed, it's the kind that is floating around in miso soup, so you've probably eaten it many times! Kombu kelp is the seaweed that is used to flavor
dashi, the stock that is an essential building block of Japanese cuisine.
-Make a quick dipping sauce for spring rolls, tofu, or veggies by mixing 1 Tablespoon of this fish sauce with 1 Tablespoon of lime juice, a little lime zest, 1 teaspoon sriracha, 1 teaspoon sugar (or sweetener of choice), and a pinch of any fresh herbs you have on hand (cilantro, mint, basil).