V Cucumber Sushi Rolls
From liveeatlearn.com. Takes about 30 minutes to prepare.
1 cup cooked rice (white or brown)
¼ to ½ firm avocado, cut into thin slices
¼ red bell pepper, julienne (matchstick) cut
¼ orange bell pepper, julienne (matchstick) cut
Optional: you can also try adding in julienne cut carrots, red cabbage, sprouts, or scallions.
1 Tbsp light mayo
½ tsp sriracha sauce (or more to liking)
Cook rice by instructions on package. When finished, do not stir rice and allow it to cool. This should make for a stickier rice to hold everything together.
Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube. Spoon in a small amount of rice, then compress towards one side of the tube. Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full. Be gentle, especially if your avocado is ripe and soft! With a sharp knife, slice cucumber into 1 inch thick pieces (thinner if you're a daredevil). If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.
Serve with either low sodium soy sauce or spicy mayo. To make spicy mayo, mix 1 Tbsp mayo and ½ tsp sriracha.