Nigiri Sushi (Finger Sushi)
Yield
1 servingPrep
10 minCook
?Ready
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mustard paste | |||
| 4 | teaspoons |
dry mustard
|
|
| 2 | teaspoons |
water
|
|
| 1 | teaspoon |
organic shoyu
|
|
| Toppings, choose from | |||
| 1 | x |
sashimi rice
|
* |
| 1 | x |
shrimp
cooked |
*
|
| 1 | x |
octopus
cooked |
* |
| 1 | x |
caviar
|
* |
| 1 | x |
cucumbers
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Mustard paste | |||
| 2E+1 | ml |
dry mustard
|
|
| 1E+1 | ml |
water
|
|
| 5 | ml |
organic shoyu
|
|
| Toppings, choose from | |||
| 1 | x |
sashimi rice
|
* |
| 1 | x |
shrimp
cooked |
*
|
| 1 | x |
octopus
cooked |
* |
| 1 | x |
caviar
|
* |
| 1 | x |
cucumbers
sliced |
*
|
Directions
Make a paste out of mustard, water, and shoyu.
Shape sushi rice into oblongs about 1 x 2½ inch; flatten slightly.
Pat mustard paste on rice; press desired topping on top.
Dip in shoyu to eat.
