This portable non-liquid drink never leaks. It’s a refreshing sip of water that you can chew on. It’s the ultimate snack drink. Or should we say drink snack?
Cucumber sticks are great for dipping; they’re the perfect finger food side dish. Sliced, they’re great with cheese or peanut butter sandwiches. Got a house full of kids? Put a bowl of cucumber chunks on the table and the chances are big that they will ‘evaporate’ very quickly.
what makes cucumber special?
Since cucumbers don’t grow a label, here are some nutritional highlights. There’s more than water in a cucumber; they contain a lot of vitamin K, which helps vascular flexibility and helps to prevent osteoporosis. They also contain a variety of phytonutrients, invisible stuff that does a lot of very good things in a natural way.
Cucumber feels very comfortable in our Sushi Factory. It’s easy & it’s big fun to roll your own. Just check out this trailer with a demonstration of our little sushi chef Puck:
Now it’s your turn. Ask your little helper(s) to assist you with assembling and transporting the sushi. Here’s what you need for 7 big sushi rolls, and how to make them:
- 1½ cup (300g) sushi rice
- 1 cucumber
- 1 ripe avocado
- 1 lemon
- 1 red pepper
- 3 tbsp rice vinegar
- ½ cup (100g) roasted sesame seeds
- 7 nori sheets
to serve with
- soy sauce
- pickled ginger
- wasabi (parents only)
- bamboo sushi mat
Cook 1½ cup sushi rice according to package directions. This normally takes 20-30 minutes.
Meanwhile, peal and halve 1 cucumber. Scoop out seeds. Halve again and divide each piece lengthwise into ½ cm sticks. Halve and deseed 1 red bell pepper and slice into long thin strips. Halve 1 avocado and remove pit. Scoop out the flesh. Slice avocado into long thin strips. Drizzle with some lemon juice to prevent browning.
Transfer cooked rice to a large bowl and sprinkle with 3 tablespoons rice vinegar and a pinch of salt. Gently fold with a large spoon. Set aside and let cool to room temperature.
Place a sheet of nori on a bamboo sushi mat. Shiny side down. Use two spoons to spread rice evenly on the sheet. Leaving 1½-inch border at the end.
Place 2 sticks cucumber, 2 slices bell pepper and 2 slices avocado in the center of the rice. Sprinkle with 1 tablespoon sesame seeds. Moisten the end with a little water, to help seal.
Use the bamboo mat to roll the nori tightly. Roll towards the end.
Put the sushi roll on a clean serving plate. Leave to sit with the joining edges downwards. Make some more sushi rolls (7 total). Cut each roll into 5-6 slices, using a sharp, wet knife.
Serve with soy sauce, pickled ginger and wasabi (parents only). Problems with the chopsticks? It’s perfect finger food!
This recipe is adapted from our Veggi Rider iPad app, which combines delicious, sustainable family meals with food education in a highly animated way.