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Raw Empty Fridge Sushi

An easy meal to make from whatever is left in your refrigerator. Most of these ingredients can be substituted with whatever you have left in your fridge or cupboard as long as you maintain some sort of balance between hard and soft, sweet and bitter, etc. You will be surprised how well these ingredients go together. Use all raw filling to make a raw sushi, or alternatively, use some cooked sushi rice and bean curd skin for a non-raw sushi.

Posted by: Kim
On: 07/07/2010

Cuisine

Japanese

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Detox
Lunch Box
Nibbles and Snacks
Recipes for kids

You will need

Ingredient	Add
1/4 bell pepper (not green), julienned		More products
1/2 teaspoon fresh jalepeno, julienned
1/2 avocado cut into thin strips/wedges		More products
3 marinated sun-dried tomatoes cut into strips		More products
a few sprigs coriander	Awaiting stock	More products
1 sheet nori (dried seaweed)		More products
a bit of pickled ginger cut into small strips	Awaiting stock	More products
2 tbsp nama shoyu (cold processed organic soy sauce) OR		More products
2 tbsp tamari		More products
rice vinegar (optional)		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Cut the nori seaweed with scissors into 2.5 cm or 1" wide strips and then cut them in half so you have a bunch of 2.5 cm x 10 cm or 1"x4" strips.
Keep these dry until you're ready to use them.
Place one (shiny side down) on a dry surface and place a piece of bell pepper across it near the bottom so it forms a shape a bit like an upside-down crucifix (just coincidental), then pile on the avocado, sun-dried tomato, pickled ginger, or what-have-you in the same fashion.
Add a small chunk of jalapeno in there somewhere.
Place a small sprig of coriander (this is very important) so that it may stick out once it's rolled up.
Now just tightly roll it up away from you and seal it with a shoyu moistened finger and place on a platter seam down.
After you use up all the nori, you might have some scraps left over which you can make into a good little side salad sprinkled with a little rice vinegar.
Pour the shoyu into a small tub for dipping the suhis in and you're ready to go!