1. Cut the fish into slices 1/2" 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. 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.

3. Place a long slice of fish along the length of the nori and roll the nori into a long, thick, tight cylinder. With a sharp knife cut it crosswise into 1-1/2" slices. Roll and cut the remaining fish and nori in similiar fashion. Serve with chirizu, as part of a Japanese meal or first course.

Original recipe from "Recipes: The Cooking of Japan" Time-Life Books. Meal-Master conversion by Rick Weissgerber