Is there a way to get it less slimy? I reconstituted in water and rinsed it but it was a lot slimier than when I had it at food joints... is there some kind of trick?
What kind of seaweed are you using? Could be a different variety.
Make sure you dry it thoroughly after you rinse - press between paper towels - because the excess moisture makes it slimier.
There are several types of sea vegetables. Wakame and hijiki will not be as slippery as kombu or any types of kombu (ito or thread-like kombu). What color is it?