ISOBE ZUKURI (SASHIMI WRAPPED in LAVER)
Ingredients
- 6 tablespoons chirizu or
- 6 tablespoons tosa jayu
Directions
- Directions
- Cut fish into slices ½ inch thick and 6-7-inch-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 its 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 ½ inch slices with a sharp knife. Roll out and cut the remaining fish and nori in the same way.
