Crayfish Sushi

  • Level: Easy
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2 cups boiled potatoes (fingerling)

1/2 teaspoon salt

1/2 teaspoon wasabi

1 teaspoon rice wine vinegar

1 teaspoon mustard

1 tablespoon mustard oil

1/2 cup crayfish tails


Mash the potatoes with a fork. Add the salt, wasabi, rice wine vinegar, mustard, and mustard oil. Let cool down and set aside. Roll out the potatoes 1/2-inch by inches wide cut into 1-inch pieces put 1 tail of crayfish on top of each potato piece. Serve warm.

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