Nigiri Sushi (Finger Sushi)
Ingredients and Directions
——-MUSTARD PASTE——-
4 ts Dry mustard
2 ts Water
1 ts Shoyu
—-TOPPINGS (CHOOSE FROM—–
Sashimi (raw fish) Cooked shrimp Cooked octopus Caviar Sliced cucumber Etc. Make a paste out of mustard, water, and shoyu. Shape sushi rice into oblongs about 1″ x 2 1/2″; flatten slightly. Pat mustard paste on rice; press desired topping on top. Dip in shoyu to eat.
