Isobe Zukuri (Sashimi Wrapped in Laver)

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   ["IN ADVANCE Cut fish into slices 1/2 inch 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 inch slices with a sharp knife.", "Roll and cut the remaining fish and nori in the same way."]

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