30 Lbs of Cucumbers, Part 2: Cucumber and ORANGE PEPPER Sushi

I still had a lot of cucumbers and as yet, no pickles, so I used my leftover sushi rice to make a variation on a theme: cucumber-pepper sushi.

This also happens to be my perfect breakfast – slightly sweetened, dense carbs, some greens. The salty, savoury antithesis to everything French, fluffy and topped with fruit – but it’ makes a great lunch or a light supper.

Now that you have the sushi rice all ready, sushi is the easiest thing in the world.

Ingredients:

1 bell pepper, cut into long, straight strips. You can still use the small pieces that you cut off, don’t worry!

1 large cucumber (or 2 Lebanese or Japanese cucumbers), cut into matchsticks as per previous post

1 tbsp rice vinegar

Nori, soy sauce, wasabi

Directions:

Defrost your frozen sushi rice and keep it covered while you work.

Prepare a small bowl of 1 tbsp rice vinegar and 4 tbsp water.

Cut 1 large red, green, orange, or yellow pepper (hmm…could you do this with hot peppers???) into long strips (cut off the curvy sections or they’ll make it hard to roll up the sushi).

Cut up a few small cucumbers or one large one (matchsticks the size of the peppers if possible but don’t fret)

Dip your hands in the rice vinegar bowl and tap them gently on a clean cloth (you don’t want the sushi roll to get soggy from your damp hands but you need the dipping bowl liquid to keep the rice from sticking to you)

Repeat all previous instructions with rice going 3/4 of the way up the nori, adding the vegetables 1/3 of the way up (throw in the odds and ends – the shorter end parts – of the peppers too), and rolling and pulling the roll before slicing it into an appropriate amount of pieces.

You can use any fillings, really, but the Lufa Farms baskets give an ample supply of cucumbers and peppers. Next, tomato sushi? Maybe a bit squishy…Eggplant sushi? Fry the eggplants in oil? NO! Pickled eggplant sushi! Yes!

And now for the bloopers…

These are the less than pretty end pieces I got because I didn’t cut straight matchsticks and left the peppers all curvy, and didn’t push the rice all the way to the end of the wrappers. Still tasted delicious!!!