Isobe Zukuri (Sashimi Wrapped In Laver)

Course : Seafoods
Serves: 6
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1 sheets nori
1 pound fresh fish fillet
-----dipping sauce-----
6 tablespoons chirizu -or-
6 tablespoons tosa joyu

Preparation / Directions:

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

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