Cucumber Avocado Sushi

The recipe and photography for this post were provided by our friends at NatureFresh™ Farms and the Gluten Intolerance Group.

Gluten free goodness combined with sushi, could there be a better combination? Whether you’re looking for a gluten-less alternative this rolled-up classic or are simply not a fan of fish, this dish is for you. Whip it up as a simple weeknight meal or an impressive party appetizer using NatureFresh™ Farms’ cucumbers.

Cucumber Avocado Sushi

Ingredients

2 cups NatureFresh™ Farms Long English Cucumber
1 avocado
2 cups brown rice
3 cups water
¼ cup rice vinegar
½ tbsp. vegetable oil
1/8 cup sugar
½ tsp. salt
1/8 cup toasted sesame seeds
1 sheet of dried seaweed

Method

Wash produce before preparing.
Cook brown rice in 3 cups of water.
While that is cooking, heat up rice vinegar, vegetable oil, sugar, and salt in a saucepan until sugar dissolves. Let cool.
When rice comes to a boil, cover and cook for 20 minutes or until water is absorbed.
Let rice cool until it is warm.
Mix rice with vinegar mixture until the liquid is absorbed and the rice is sticky.
Peel and dice cucumber and slice avocado; set aside.
Layer Cucumber at the bottom of a one-cup measuring cup.
Pack rice on top of the cucumber to fill the cup.
Place a plate face down on the cup, hold together, and turn both over so the plate rests on the counter top or table.
Top with Avocado
Sprinkle with toasted sesame seeds.
Optional: break up pieces of dried seaweed or nori on top for the full sushi experience!