Nori: I just used a prepackaged and precut "ajitsuke-nori" 味付け海苔.
Since, the gyoza skin was a bit too small to wrap the mochi sticks or the nori, I used two together staggered like seen in image #1 below. I moistened the overlapping parts with water so that two sheets would stick together. I placed the nori on the gyoza skin (#1) and smeared Yuzu-koshou on the nori then put on the mochi stick (#2). As I rolled I moistened the overlapping gyoza skin and made tightly wrapped mochi sticks (#4).
This is a very nice dish. The gyoza skin was very crispy and the mochi was nicely soft but not too soft or too sticky. The nori and yuzu-koshou added some spiciness to the nice flavor. My wife could not figure out what was inside. She thought it was some kind of cheese. This is a very good way to use up left over mochi.
This dish will go with any drinks but we happened to be having Ladera Howell mountain Cab 2007. This wine was an excellent California Cab (I will give 91-92) but it is overhyped and 2007 may not be the best year for them. At this price point, it is not cost effective (low PQR or Price-Quality-Ratio). We can have a similarly good Cali cab at 1/3 of the price for that matter.