Brown rice and cucumber sushi rolls

Equipment

• 1 saucepan
• 1 bowl
• 1 peeler
• 1 sushi mat
• 1 cling film

Instructions

1. Wash the rice under cold water until the water is clear. Place in a medium saucepan with the water and a pinch of salt. Bring to the boil, then place the lid on the saucepan and reduce to a low simmer for 35 minutes.
2. Remove from the heat and let the rice stand for a further 20 minutes (with the lid on). Remove the lid, gently fold through the vinegar, sugar and sesame seeds, then refrigerate.
3. Combine all of the remaining ingredients (except the cucumber and soy) in a bowl and put aside.
4. Trim the tops and bottoms of the cucumbers. Using a peeler, take away the outer green layer and then cut the cucumber in half across. Still using the peeler, shave down one side in one long go. Turn the cucumber 90 degrees and repeat. Keep this up, shaving each side of what will become a square shape, until you hit the seeds and stop. These shavings will be the outer casing of the sushi rolls.
5. Lay out your sushi mat with a layer of cling film on top. Lay cucumber strips lengthways along the cling film. Next arrange a layer of rice half a centimetre thick covering 2/3 of the cucumbers. Spread some filling down the centre of the rice.
6. Use the cling film to roll the cucumber and rice into a roll. The sushi mat is to help keep the shape. Allow these to set in the fridge for 20-30 minutes. Slice the rolls 2cm thick and then remove the cling film before serving with a little soy sauce on the side.