Preparation:
IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as long 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 |
