This was actually pretty good, although I didn't use engough bonito flakes. I could barely taste them. Next time I'll use a lot more. A LOT more, probably moisten with shoyu. Also wasabi needs to be put in the center. It would be better if they could be made smaller. There's only so much a demure eater such as myself can stuff in our mouth at one time. What?
This would not work very well for hors d'œuvre because they're not the sort of thing that's universal. Plus they're rather tricky to produce so turning them out in quantity is out. Additionally, they probably do not store very well due to the nori. The wasabi pictured is the real stuff, not the green horseradish marketed as wasabi which accounts for its darker green color.
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