Cucumber Wrapped Sushi Roll

Ingredients 

• 2 medium cucumbers
• ½ Cup Food Club Cream Cheese
• ½ Cup uncooked short-grain white rice
• 2 tbsp rice vinegar
• 1 tsp Food Club sugar
• 1 tsp Food Club salt
• 8-10 pieces of smoked salmon (about 150g)
• ½ of an avocado, peeled pitted and thinly sliced
• Toasted black and/or white sesame seeds for garnish

Directions

1. Wash and cook rice according to your usual method (stove top, rice cooker, pressure cooker). Fluff and let it cool slightly while whisking rice vinegar, sugar, salt and mirin in a small bowl until granules are fully dissolved. While rice is still warm, drizzle vinegar mixture over rice, stirring gently but thoroughly to coat rice grains.
2. Place the cucumber vertically on the cutting board in front of you. Using a vegetable peeler, press firmly and slice along the full length to get a thin, long strip of cucumber. Repeat until you reach the core where the channel of seeds are and you can no longer get full-width slices.
3. Arrange sliced cucumbers on a bamboo sushi mat or large piece of plastic food wrap, vertically next to each other and overlapping to create one large square “sheet” of cucumber slices. Pat dry with a paper towel.
4. Spread a thin layer of cream cheese all over. Arrange smoked salmon slices in a row about 1” up from the bottom border. Spread seasoned rice above and slightly overlapping the row of smoked salmon, followed by avocado slices above and slightly overlapping the rice.
5. Using the bamboo mat (or plastic wrap) to aid, roll up snugly, pulling the bamboo mat or wrap back and away as you roll so it does not get rolled up into the cucumber roll.  
6. Cut cucumber sushi roll crosswise into 8 pieces. Arrange on a serving plate and garnish with black/white sesame seeds.