Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 x Sheets Nori
1 lb Fresh fish fillet

-----------------------DIPPING SAUCE----------------------------
6 tb Chirizu -OR-
6 tb Tosa Joyu

IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a
sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a
time, over a flame to intensify it's flavor and color. Lay the nori
flat on a hard surface (the japanese use a bamboo mat to facilitate
rolling) with the wide side of the mat facing towards you. Place a
long slice of fish along the length of the nori and roll the nori
into a long, thick, tight cylinder. Cut crosswise into 1 1/2" slices
with a sharp knife. Roll and cut the remaining fish and nori in the
same way.

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