Wash and clean about a quart of nori. Trim to fit the inside of a ¼ cup measuring cup so edges hang over edge of cup.

Mix together and heat:
2 cups cooked rice
Chopped garlic (to taste)
Finely chopped carrot (about ½ cup)
Chopped walnuts

Add to rice mixture:
Several drops of sesame oil
A palm-sized quantity of sesame seeds
Pinches of anise or fennel

Heat a frying pan with a small amount of olive oil. Place a piece of the nori in the cup, fill with the rice mixture, fold the nori over the mixture and drop in the pan. Fry until crisp and hot. Serve.

About 1-½ quarts sea lettuce, washed and cleaned
1 white onion

Shred sea lettuce in ribbons or chop. Place in medium sized bowl. Chop onion and add to lettuce.

Mix for dressing:
2 cups yogurt
2 tsp. olive oil
pinch of cayenne
juice of ½ grapefruit

Wash and clean about 2 quarts of fresh fucus. Chop of the tender ends and set aside.

In a heavy frying pan, heat and mix:
2 tbsp olive oil
1 tsp. sesame oil
1-2 tsp. Sesame seeds
rice vinegar to taste  
¼ tsp. cayenne  
¼ tsp. garlic powder

Add one garnet yam, diced. Cook and stir for 2-3 minutes. Add the fucus tips and stir fry until done. Serve hot.