Isobe zukuri (sashimi wrapped in laver)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | xes | Sheets Nori |
| 1 | pounds | Fresh fish fillet |
| 6 | tablespoons | Chirizu -OR- |
| 6 | tablespoons | Tosa Joyu |
Directions
DIPPING SAUCE
IN ADVANCE Cut fish into slices ½" 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 1½" slices with a sharp knife. Roll and cut the remaining fish and nori in the same way.