*** Quoting Cindy Haglund from a message to George Pope ***

CH> Now I thought nori was the seaweed roll. Just a different kind?

Nori is the actual seaweed.  Used in many ways, in sushi it is a wrapper.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sashimi Bass Sings From the Sea
 Categories: Seafood, Xxcarol, Main dish
      Yield: 4 Servings
 
      2 tb Virgin olive oil
      1 tb Lemon juice
      1 ts Basil leaves, fresh only!
      1 ts Chopped fresh coriander
     20 oz Fresh raw  Sea Bass, boneles
 
  Ok, step one.  That Bass must be *very fresh*.  Swimming yesterday is
  your aim, and if it wasnt swimming at the most 3 days ago, its way
  too old for this! You can tell by smelling the fish.  If it smells
  more then faintly fishy, its too old.  Bake it or do something else
  with it.  Nuff said ok?
  
  Now, you chop that fish up into bite size pieces.  You can make the
  slices look pretty such as the japanese do, or just hack them up.
  Taste is the same.  Mix the otjher ingredients, and pour over the
  fish just before serving. If cutting fish ahead of time, store in a
  zip-lock type bag separate from the sauce.
  
  This can also be a side dish if your family doesnt eat much meat.  As
  such, it serves very well with a bowl of hot butter beans (dried
  large lima beans) and rice.  For a soup, consider Japanese Dashi or a
  mild pumpkin/carrot puree.  For a veggie, you cant beat steamed Bok
  Choy with this.
  
  From the kitchen of:  xxcarol
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sashimi Delight - Aku/ahi
 Categories: Seafood, Xxcarol, Main dish
      Yield: 4 Servings
 
      1 lb Aku or Ahi (Tuna)
    1/2 c  Worstershire sauce (brown)
    1/2 c  Shoyu (soy sauce)
    1/4 ts Wasabi powder
 
  Now this is a simple and delicious mainstay in my home.  What you
  need is really *fresh* fish.  To tell if it is fresh enough, sniff it
  and if it smells more than faintly fishy, its too old for this dish.
  Make blackened fish of it in that case.
  
  What to do?  Chop up that fish pretty and bite sized.  Its also called
  Yellowfin or skipjack tuna.  Keep it in an airtight container until
  just before serving, then add the sauce in dipping bowls to the side
  of the fish.
  
  Goes perfectly with short or medium grain 'sticky rice' (regular rice
  made to not be fluffy, but stick together so easier eaten with
  chopsticks) and plain vegatibles such as green beans, Bok Choy
  cabbage, or sliced fresh cucumber pieces.  Add a few rice crackers
  and all is set.
  
  For dessert, consider slices of pear or fresh peach.
  
  Nutritional notes:  High in sodium due to the sauces, but low in fat
  and calories. Suitable for diabetics.
  
  From the kitchen of:  xxcarol
 
MMMMM
                                       xxcarol

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