Isobe zukuri (sashimi wrapped in nori)

Yield: 8 Servings

6 Nori (dried laver) - sheet 1 lb Sashimi (fresh fish fillet)
1/2 c Chirizu

1. Cut the fish into slices 1/2" thick and 6 to 7 inches long or as long as the sheet of nori. 2. To intensify its flavor and color pass the nori a sheet at a time - and on one side only - over a gas flame or candle. Lay the nori flat on a hard surface - the Japanese use a bamboo mat to facilitate the rolling - with the wide side of the mat facing toward you. 3. Place a long slice of fish along the length of the nori and roll the nori into a long thick tight cylinder. With a sharp knife cut it crosswise into 1-1/2" slices. Roll and cut the remaining fish and nori in similiar fashion. Serve with chirizu as part of a Japanese meal or first course. Original recipe from "Recipes: The Cooking of Japan" Time-Life Books. Meal-Master conversion by Rick Weissgerber