It’s important to buy sashimi-quality fish for this recipe. We used kingfish as well as the tuna and salmon in this recipe. Ask your fishmonger for the best sashimi-quality white fish available that day. Note
To prevent them from drying out, keep finished ura-maki wrapped in plastic, uncut, until ready to serve. Goes well with sesame dipping sauce, and oysters osaka. Note
Ready-made seasoned bean-curd skins and seasoned gourd (kampyo) strips are available from Asian specialist grocery stores. For rice vinegared water, add 1 tablespoon rice vinegar to medium bowl of cold water. Note