Cut the honeydew melon into bite-size pieces.
Prepare the sushi using a sheet of nori seaweed, some sushi rice, and filling of your choice. (We used shredded carrots, avocado, and cucumber.) Cook the rice and sprinkle with a small amount of rice vinegar, salt, and mirin. Mix gently. Lay a half sheet of nori on a bamboo mat. Gently press a thin layer of rice on top. Add the vegetables and roll it up, making sure to overlap the edges along the length of the nori. Slice into bite-size rounds.
Add some mini rice cakes.
Slice some fresh red bell pepper.
Pour some wasabi ginger salad dressing (or dressing of your choice) into the small dip container.
