Nigiri-zushi Rice Cakes:

4 cups cooked rice
2 tsp. cornstarch
1/2 tsp monosodium glutamate
1 tsp. soy sauce
Salt and pepper
sugar
2 tsp. lemon juice

Mix the cornstarch into the cooked rice and cool. Blend in the monosodium glutamate, soy sauce, salt, pepper, sugar and lemon juice and mix well.

Shape this mixture into small flat cakes and set them on greased baking sheets. Top the cakes alternately with grated horseradish, fish bits which have been marinated in soy sauce and fried in a coating of beaten egg, mandarin orange slices, crab meat bits and tuna fish. Bake the cakes for 10 to 15 minutes at 350 degrees F. These nigiri-zushi are served with saki as an hors d'oeuvre.