Sashimi Nori

Over the last few weeks. I did have the opportunity to create and experiment in making this food. My cousin Arwel was able to secure the necessary ingredients locally. What we have was a cup of japanese rice, stripes of fresh salmon, laver wrapper, vinegar, fried egg and cucumber.

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.

Afterwards we match it with a bottle of Carlo Rossi. T'was good . . .