You can hear the crackling of the nori, a precondition whenever I eat nori at any sushi counter. The nori must be dry and pliable to roll. Mr. T keeps his in an inox box to keeps the nori fresh and crisp at all times.
This is what we call a te-maki, a hand-roll with tuna, it isn’t cut to be shared, it is an individual portion, so you use shoyu and just enjoy it.
Filed under: Sushi n'Style Tagged: nori in Japan, sushi nori
