A perfect appetizer for hot summer days, these raw cucumber sushi rolls are a fun and healthy twist on sushi.
Makes 2 rolls
1/2 cup Veggie Lox
1/3 cup Zengarry Garlic and Fine Herbs Cashew Cheese
1 green onion sliced lengthwise
1 handful of pea sprouts
black sesame seeds for garnish
Thinly slice the cucumber lengthwise preferably with a mandolin.
Line a sushi rolling mat with plastic wrap. Lay the sushi mat with sticks parallel to the edge of the counter. Lay half of the cucumber slices on the sushi mat perpendicular to the edge of the counter with a straight edge at the top overlapping a bit.
Spread half the Zengarry Garlic and Fine Herbs Cashew Cheese on the cucumber slices. Top with half the veggie lox. Place half the green onion slices and pea sprouts at the bottom edge of the cucumber slices. Roll the cucumber sushi rolls up in the sushi mat. Gently squeeze to form tight rolls. Unroll the cucumber roll and slice into 1 inch rounds. Sprinkle with sesame seeds.
Repeat with the other half of the ingredients.