There was this terrible cheat I used to do in order to make long thin “soba maki” - which was a way of making soba noodles into finger food snacks for my kid. I found rolling nori around soba noodles much trickier than making nori rice rolls and, in order to keep them firm so that the contents wouldn’t slip out, I’d very gently toast the roll in a dry pan. The nori would contract a bit and tighten around the filling and I would then cut it up in pieces which would survive a toddler’s grip just long enough to reach the mouth.

Advice I’ve seen repeated again and again is to not toast wilted nori on both sides when applying heat to crispen it up. The pro technique is to place two sheets together, smooth side of each on the outside, and apply heat keeping them in that position. The idea being that the taste/aroma will stay sandwiched inside and won’t dissipate into the air.