Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Nori (dried laver)
- sheet
1 lb Sashimi (fresh fish fillet)
1/2 c Chirizu

1. Cut the fish into slices 1/2" thick and 6 to 7 inches long or as
long as the sheet of nori.

2. To intensify its flavor and color, pass the nori, a sheet at a
time - and on one side only - over a gas flame or candle. Lay the
nori flat on a hard surface - the Japanese use a bamboo mat to
facilitate the rolling - with the wide side of the mat facing toward
you.

3. Place a long slice of fish along the length of the nori and roll
the nori into a long, thick, tight cylinder. With a sharp knife cut it
crosswise into 1-1/2" slices. Roll and cut the remaining fish and
nori in similiar fashion. Serve with chirizu, as part of a Japanese
meal or first course.

Original recipe from "Recipes: The Cooking of Japan" Time-Life Books.
Meal-Master conversion by Rick Weissgerber

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