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This pretty sushi gives "fishy" a whole new meaning.
2 thinly sliced sushi grade squid
15 g sushi rice
mentaiko (seasoned cod roe)
black sesame seeds
Let's get Cooking...
Cut out two thin sheets of squid.
Cut out three triangles out of one sheet. One will be the tail and the other two will be the fins.
Mold sushi rice into an oval shape. Top with mentaiko, shredded egg and nori.
Arrange the fins and tail. Cover with the other sheet of squid and place two sesame seeds for the eyes.
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