Nigiri-Sushi

(makes 16 pieces)

4 ounces (120 g) sushi-grade fresh fish such as raw tuna, salmon, or sea bass
1 cup (186 g) cooked sticky rice
pickled ginger
cucumber
wasabi paste
light soy sauce

1. Slice the fish into paper thin slices the size of your mold for the sushi.
2. Using a tablespoon measure dipped in ice water, mold sticky rice and pat down in the measure. Tap on a wooden board to loosen the rice and place on the cutting board. Continue until all rice is used.
3. Place the sliced fish on each rice mold and decorate with pickled ginger, cucumber, or any other bits of vegetable you have from other sushi you are preparing.
4. Serve with wasabi, pickled ginger, and soy sauce.

Per 2 piece serving: 45 calories (4% calories from fat), 4 g protein, trace total fat (0 saturated fat), 7 g carbohydrate, 0 dietary fiber, 6 mg cholesterol, 5 mg sodium
Diabetic exchanges: 1/2 very lean protein (meat), 1/2 carbohydrate (bread/starch)