1 Telegraph Cucumber
Slices of smoked salmon
11⁄2 cups of cooked sushi rice
1 tsp Wasabi
1 tsp Japanese sliced Ginger
Soy sauce for dipping
Using a wide peeler or sharp knife, cut thin strips lengthwise down the cucumber flesh.
Place a teaspoon of sushi rice at one end of the piece of cucumber.
Put a slice of smoked salmon and then one slice of capsicum on top of rice.
Roll cucumber around the filling.
Refrigerate until ready to serve.
Serve with soy sauce, wasabi & ginger.
Options: Substitute salmon for tuna, prawns or chicken.