1 ¼ cups hot cooked sushi rice
2 tbsp seasoned rice vinegar
2 Mucci Farms Seedless English Cucumbers
1 cup finely julienned Mucci Farms Sweet Bell peppers
Garnish: small basil leaves and toasted sesame seeds
Sesame Soy sauce:
2 tbsp seasoned rice vinegar
1 tbsp soy sauce
1 tsp toasted sesame seeds
½ tsp sesame oil
In a bowl, stir together hot cooked sushi rice with rice vinegar and set aside
Trim ends of cucumbers and cut each cucumber into 2.5 to 3-inch long pieces
Hollow out the core of a cucumber piece using an apple corer, continually turning and flipping from end to end after each push through with apple corer to achieve an even hollowed centre. Leave a ¼ inch border around cucumber hollow. Repeat method with remaining cucumber pieces
Stuff cucumber ⅓ full with finely julienned peppers. Stuff rice into remaining cavity using a small teaspoon, flip cucumber to other end, stuff and press rice firmly down to pack rice in. (This step ensures that the filling holds together when sliced). Repeat steps with remaining cucumber pieces
Trim excess pepper strips from ends of cucumbers. Slice each filled cucumber into 4-5 pieces
Arrange on a platter and garnish with basil leaves and sesame seeds
For the sesame soy sauce; combine rice vinegar, soy sauce, sesame seeds and sesame oil in a small bowl
erve sushi with sauce. Best enjoyed on the same day
