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  • Serves: 6 Servings

Isobe Zukuri (Sashimi Wrapped in Laver)

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Category: Fish, Japanese

 Ingredients List

  • 6 x Sheets Nori
  • 1 lb Fresh fish fillet


6 tb Chirizu -OR-
6 tb Tosa Joyu

Cut fish into slices 1/2" thick and 6-7" long (as lonf as a sheet of
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

From "Recipes-The Cooking of Japan" from Time-Life International, c1965.

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