Recipe#25007

Title: Isobe Zukuri(Sashimi Wrapped in Laver)

From: Kathy Meade 
Date: Fri, 18 Jul 1997 17:05:01 EDT 

1      pound         Fresh fish fillet
                        -----DIPPING SAUCE-----
   6      tablespoons   Chirizu -OR-
   6      tablespoons   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.