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.

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