| 1 | Cut the fish into slices ? 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. |
| 3 | 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. |
| 4 | Place a long slice of fish along the length of the nori and roll the nori into a long, thick, tight cylinder. |
| 5 | With a sharp knife cut it crosswise into 1-? slices. |
| 6 | Roll and cut the remaining fish and nori in similiar fashion. |
| 7 | Serve with chirizu, as part of a japanese meal or first course. |
| 8 | Original recipe from "recipes: the cooking of japan" time-life books. |
| 9 | Meal-master conversion by rick weissgerbe |
