6 nori (dried laver) sheet
1 lb sashimi (fresh fish fillet)
1/2 cup chirizu
A Recipe for
Isobe Zukuri (Sashimi Wrapped In Nori)
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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This Recipe for Isobe Zukuri (Sashimi Wrapped In Nori) is one of thousands in the Recipes-to-go Asian Cookbook.
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Mothers, food, love, and career, the four major guilt groups. |
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This is a recipe for Isobe Zukuri (Sashimi Wrapped In Nori) from the recipe cookbook of Recipes-to-go (Asian)
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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
Serves: 8
Isobe Zukuri (Sashimi Wrapped In Nori) Recipe brought to you by Recipes To-Go