Cucumber Sushi

clock 15 minutes bowl Serves 15
Cucumber Sushi Lunchbox Summer Vegan
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Ingredients

  • 1 telegraph cucumber
  • 1 red capsicum, finely sliced
  • 1 avocado, finely sliced
  • 1/2 cup cooked sushi rice
  • Soy sauce, to serve (optional)
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Method

  • 1. Cut cucumber into four pieces. Using an apple corer, hollow out the centres to remove the seeds.

  • 2. Add a few slices of capsicum and avocado into the cavity to fill half of it.

  • 3. Add the rice into the other side of the cavity and press to compact it until completely filled.

  • 4. Cut into 2cm sushi slices. Serve with soy sauce, if desired.

  • Fresh Tip: You can also use any fresh veges you like for the filling.

  • PER SERVE

  • • Energy 193Kj • Protein 1g • Total Fat 3g • Saturated Fat 0g • Carbohydrates 3g • Sugars 2g • Sodium 16mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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