Isobe Zukuri (Sashimi Wrapped in Laver)
Yield
6 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | x |
nori
sheets |
* |
| 1 | pound |
fish fillets
fresh |
|
| Dipping sauce | |||
| 6 | tablespoons |
sauce
chirizu -or- 6 tb tosa joyu |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | x |
nori
sheets |
* |
| 453.6 | g |
fish fillets
fresh |
|
| Dipping sauce | |||
| 9E+1 | ml |
sauce
chirizu -or- 6 tb tosa joyu |
* |
Directions
IN ADVANCE Cut fish into slices ½ inch 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 inch slices with a sharp knife.
Roll and cut the remaining fish and nori in the same way.
