Nigiri sushi (finger sushi)

Yield: 1 Servings

Measure Ingredient
4 teaspoons Dry mustard
2 teaspoons Water
1 teaspoon Shoyu
\N \N Sashimi (raw fish)
\N \N Cooked shrimp
\N \N Cooked octopus
\N \N Caviar
\N \N Sliced cucumber
\N \N Etc.

MUSTARD PASTE

TOPPINGS (CHOOSE FROM

Make a paste out of mustard, water, and shoyu. Shape sushi rice into oblongs about 1" x 2½"; flatten slightly. Pat mustard paste on rice; press desired topping on top. Dip in shoyu to eat.

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