A member of the algae family, edible seaweed typically comes in three varieties: brown, red and green. The most commonly eaten (and researched) are the brown varieties such as kelp and wakame, followed by red seaweed, which like nori, which is what most sushi chefs use.
Samgak Kimbap - Korean rice triangles in edible seaweed. Use steamed or fried rice and just about any filling you can think of that goes well with it. Wrapper has plastic sheet between rice and seaweed so it stays crisp.