Gluten-Free JOC Appetizer: Cucumber Sushi Rolls

Ingredients:

2 large cucumbers
1 cup cooked sushi rice (prepared according to package instructions)
4 sheets nori (seaweed) paper
1/2 avocado, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 carrot, thinly sliced into matchsticks
1/2 cucumber, thinly sliced into matchsticks
2 tablespoons rice vinegar
Soy sauce and wasabi for dipping (gluten-free, if needed)

Instructions:

Peel the cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon to create a hollowed-out cucumber shell.

In a bowl, mix the cooked sushi rice with rice vinegar, and let it cool.

Place a bamboo sushi rolling mat on a clean surface and put a sheet of plastic wrap on top. Lay a sheet of nori on the plastic wrap, shiny side down.

Wet your hands to prevent sticking, then spread a thin layer of sushi rice evenly over the nori sheet, leaving about half an inch of nori uncovered at the top.

Lay slices of avocado, red bell pepper, carrot, and cucumber across the rice at the bottom of the nori sheet.

Carefully roll up the nori sheet using the bamboo mat, applying gentle pressure to shape it into a roll. Wet the uncovered strip of nori with a little water to seal the roll.

Remove the roll from the bamboo mat and slice it into bite-sized pieces with a sharp, wet knife.

Repeat the process with the remaining nori sheets and ingredients.

Arrange the Gluten-Free JOC Appetizer: Cucumber Sushi Rolls on a serving platter and serve with gluten-free soy sauce and wasabi for dipping. Enjoy your gluten-free sushi rolls as a delightful appetizer (joc appetizer)!