I tried making sushi rolls last night. The fillers were great- salmon, avocado, cucumber, tuna, etc. But the wrapper was chewy, and did not melt in your mouth the way it does at fine sushi restaurants. I think the nori (seaweed paper) that I used was of low quality, or I didn't prepare it correctly. I don't remember the brand, but the wrapper said "toasted nori" and "silver grade". Does anybody know what kind of nori to use and/or how to prepare it?