Nori (海苔) is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of sushi or onigiri.

Kathleen Mary Drew-Baker was a British phycologist, known for her research on the edible seaweed Porphyra laciniata (nori), which led to a breakthrough for commercial cultivation.