2 sheets untoasted nori seaweed
1/4 red bell pepper, julienned
marinated sun dried tomatoes cut into strips
red onion, slivered
a few olives, quartered (look for olives on the olive bar at Whole Foods, etc., as they haven’t been canned or heated. The jalapeno stuffed ones are especially nice in this recipe)
Nama Shoyu (unpastuerized soy sauce)
Cut the nori with scissors into 1″ wide strips and then cut them in half so you have a bunch of 1″ by 4″ strips. Place one on a dry surface and place a piece of bell pepper perpendicular to the nori strip. Then add a little piece each of the avocado, sun dried tomato, pickled ginger, onion, and olive, finishing with a sprig of clilantro so it sticks out the top. Then tightly roll it up away from you and seal it with a nama shoyu moistened finger, placing it on your plate seam side down. Repeat with the rest of the nori strips and filling ingredients. Pour some nama shoyu in a small shallow bowl for dipping. You may want to add some wasabi powder for extra zing!
This will make great finger food appetizers for a party, or a satisfying meal for 2. (about 20 pieces)