Am not sure about the Wikipedia page. The way I understand it is that nori sheets harvested from the Ariake Sea will dissolve easily in water - you can make sushi with it but only if you eat it immediately. Taste is excellent so a big favourite with many. Tends to look “blacker” too. Nori sheets farmed from the Seto inland sea keeps its integrity for longer, better for onigirazu. Also looks a bit greener. Speaking generally. There’ll be more to this - how deep it grows, the temperature it was farmed and at what time.
I’ll do an integrity test with some nori we have farmed near Shiogama (close to Sendai), but in a few days - haven’t opened the pack yet, and it’s really my daughter’s, a gift from her aunt.
It’s the nori made with oil that I can imagine breaking apart when using it to hold spam and rice together. Added to an onigiri should be fine. Gradfly’s tip about roasting this kind of oil infused nori sounds like sage advice.


if you ever end up with powder, grate some daikon and introduce a bit of the powder, bit by bit. Won’t get watery that way. My kid hates wasabi, so have just run out of stock - we (the adults) are heavily into Yuzu kousho (green but red when we can get it), wasabi took a back seat long ago!