The NYTimes explores the new practice of using nori in dishes other than sushi. There a couple of nice recipes in there as well. I've seen this trend make its way down here in a few rare cases, most notably at Timon Balloo's Domo Japones where he pairs toasted nori-flecked bread with foie gras. The saltiness of the seaweed tempers the richness of the dish nicely. Looking forward to seeing how other chefs will employ this fun new ingredient.