Categories: Fish, Japanese 
      Yield: 6 servings 
  
      6 x  Sheets Nori 
      1 lb Fresh fish fillet 
 
-------------------------------DIPPING SAUCE------------------------------- 
      6 tb Chirizu -OR- 
      6 tb Tosa Joyu 
  
  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.