1 cup prepared sushi rice (recipe here)
1 sheet nori
3/4 teaspoon wasabi paste, or to taste
4 ounces prepared salmon roe


1. Prepare 8 finger sushi by dipping your right hand into a bowl of vinegared water and then tap your fingers on a damp towel to remove excess water, and take up about 2 tablespoons sushi rice. Form the rice into 8 small oval bite-sized portions, measuring about 2 inches long by 1 inch wide.

2. Cut nori into 8 strips, each 1 inch X 7 inches. I cut mine too big 😀

3. Wrap a 1 inch strip of nori around the sides of each finger sushi, shiny side out (sticking it closed with a grain of rice, if necessary), creating a tiny collar all around the rice.

4. Dab a little wasabi paste on top of the rice inside the nori collar. Delicately spoon about 1 tablespoon of the salmon roe into each nori collar. Serve immediately while the nori is crisp. (Lifted from


for Orange Tuesdays, Tempt My Tummy Tuesdays