Recipe - Isobe Zukuri (Sashimi Wrapped In Laver)

6 x Sheets Nori
1 pound Fresh fish fillet

DIPPING SAUCE
6 tablespoon Chirizu OR
6 tablespoon Tosa Joyu

IN ADVANCE
Cut fish into slices 1/2" thick and 67" 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.

From "RecipesThe Cooking of Japan" from TimeLife International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip