IN ADVANCE Cut fish into slices 1/2" 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 1 1/2"
slices with a sharp knife. Roll and cut the remaining
fish and nori in the same way.
