Nigiri Sushi (Finger Sushi)

• 4 teaspoons dry mustard
• 2 teaspoons water
• 1 teaspoon organic shoyu
• 1 x sashimi rice
• 1 x shrimp cooked
• 1 x octopus cooked
• 1 x caviar
• 1 x cucumbers sliced

1. Make a paste out of mustard, water, and shoyu.
2. Shape sushi rice into oblongs about 1 x 2 1/2 inch; flatten slightly.
3. Pat mustard paste on rice; press desired topping on top.
4. Dip in shoyu to eat.

dry mustard, water, shoyu, sashimi rice, shrimp, octopus cooked, caviar, cucumbers

Taken from recipeland.com/recipe/v/nigiri-sushi-finger-sushi-33348 (may not work)