To provide a sheet-like food capable of rolling or wrapping other foods in like a laver sheet used in vinegared rice rolled in dried laver, having attractiveness and good chewability, and capable of feeling palate feeling of the original food.

This sheet-like food is obtained by molding a thermocoagulating protein including a predetermined amount of glycerin as a wetting agent into a sheet form and putting a dried material or its fragments as topping and then subjecting it heating and thermocoagulating by micro wave.