Just because you’re vegetarian, doesn’t mean you don’t get to enjoy the deliciousness that is sushi. Give our cucumber maki rounds a try at lunchtime this week. 

MAKES 12 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the cucumber
1 cup sushi rice
1 tbsp rice vinegar
1 tbsp sugar
1 large cucumber
½ avocado, thinly sliced
¼ red pepper, cut into matchsticks
¼ orange pepper, cut into matchsticks
For the spicy mayo
1 tbsp mayonnaise
½ tsp peri-peri sauce

METHOD
1. Cook the sushi rice as per the instructions on the packet. Once cooked, allow the rice to cool without stirring, so it gets nice and sticky. This will make it easier to assemble later on.
2. Mix the rice vinegar and sugar together, and pour over the rice. Mix until well incorporated.
3. Cut cucumber into 6 cm rounds. Remove the seeds from the centre of each round by carefully moving a knife in a circular motion.
4. Press a small amount of sushi rice into the centre of each cucumber round.
5. Trim the avocado and peppers into 6 cm matchsticks and insert them into the centre of each round. Refrigerate for 30 minutes, until rice is set.
6. Cut each cucumber round into 3 equal pieces.
7. To make the spicy mayonnaise, simply mix the mayonnaise and peri-peri sauce.
8. Serve with soy sauce and spicy mayonnaise.

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