last week I went too a Korean grocery store, and bought a pack of Korean seaweed for my sushi. It says nori seaweed sheets on there, so I expect them to be the same as the Japanese ones. however, this one is a lot more porous, thinner and saltier, with grains on salt that stick to my fingers which I can lick off. I double them up to use and it was okay, but my question is:
is that how Korean seaweed sheets are like, so if I need to buy nori for making sushi I have to stay with the Japanese ones, or there are different types and there are certain words I need to look for to make sure I get the right type?