Nigiri Sushi (Finger Sushi) Recipe

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.

This entry was posted on Friday, July 25th, 2008 at 10:24 am and is filed under Fish and Seafood, Regional Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.