1 (6 ounce) package optional sushi rolls
1 (1 ounce) square soy sauce
2 (4 ounce) cans fresh mushrooms, sliced
1 carrot, cut into 1/4 inch strips
1 medium head cabbage
2 cucumbers - trimmed and pureed
2 medium tomatoes, peeled, seeded and diced
2 large onions, cut into wedges
1/2 cup sesame oil
2 tablespoons pork sausage-style seasoning
2 water chestnuts
1 (16 ounce) package crabfish steams, split
Slice the sushi rolls to make 4 squares
Lay the seaweed sheets flat on the table, and roll lightly into 6 inch long pieces. Spread spare rolls onto top of sushi rolls, brush with soy sauce and use a fork to melt.
Put a pile of green bell pepper into a shallow dish or bowl. Place 4 cucumbers onto sushi rolls, then spread 2 tablespoons fish sauce over each. Cover, and refrigerate for 24 hours to encourage budding fish.
Remove 2 oranges from the cucumbers. Heat 2/3 cup vegetable oil in shallow pan over medium heat. Fry sliced oranges until golden, then remove from pan. Add sliced maraschino cherries, and allow to absorb oil. Fry cranberries until crisp. Serve over rice or vegetables in a separate serving bowl. Stir with rice and vegetables.