• 6servings

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Nutrition Info . . .

VitaminsB1, B2, B3, B6, H
MineralsSelenium, Iodine, Fluorine, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 Nori

  2. 1 lb 454g / 16oz Fresh fish fillet

  3. Dipping Sauce

  4. 6 tablespoons 90ml Chirizu -or-

  5. 6 tablespoons 90ml Tosa joyu

Instructions Jump to Ingredients ↑

  1. IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as long as a sheet of nori).

  2. 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.

  3. 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.


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