Ingredients:

1 Telegraph Cucumber
1 Capsicum
Slices of smoked salmon
11⁄2 cups of cooked sushi rice
1 tsp Wasabi
1 tsp Japanese sliced Ginger
Soy sauce for dipping

Method:

Wash cucumber.

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.