Cucumber Sushi

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

2 cucumbers (medium, sliced in half )

1 cup sushi rice (cooked, cooled)

1/2 red bell pepper (seeds removed, thinly sliced)

1/2 avocado (sliced into thin strips)

1 carrot (shaved into ribbons or sliced into thin strips)

1/4 cup purple cabbage (diced)

1 tbsp sesame seeds

soy sauce (to serve)

Directions

To cook the rice, rinse it and add 2-3 parts water to 1 part rice. Bring it to a simmer, cover it up and cook until the liquid is entirely absorbed. Stor in some sushi vinegar (if using) and leave it covered to cool down. You'll only need 1 cup of rice for this recipe, the rest can be used for a lovely sushi bowl.

Slice the cucumbers in half, then using a spoon or an apple corer, hollow out the centers. You want to scoop out the seeds, and enough "flesh" to accommodate the filling.

Stuff 1-2 tablespoons of rice into each cavity, then use the back of a spoon to press the rice into the side, making room for the vegetables. Slide in the bell pepper, avocado, carrot and purple cabbage until your rolls are filled.

Slice your sushi into pieces. Top with sesame seeds, then dip in some soy sauce and enjoy.