Cucumber-Wrapped Avocado Sushi Roll

Rinse the rise under cold water, then combine with 100 ml Water in a small pot, bring to a boil, cover, and cook on low heat for 15 minutes.(*Cook the rice according to the instructions on the package.)

In a small bowl, mix ³/₄ tbsp Rice vinegar, 1 ¹/₄ tsp Sugar, and ¹/₄ tsp Table salt until the sugar and salt are completely dissolved.

Transfer the warm cooked rice to a large bowl, gently fold in the prepared vinegar mixture, and allow it to cool to room temperature.

Use a vegetable peeler to shave ¹/₂ piece Cucumbers into wide, thin ribbons, julienne the remaining cucumber cores, and slice ¹/₂ piece Avocado into thin strips.

Place a sheet of plastic wrap over a bamboo sushi mat and arrange the cucumber ribbons horizontally, slightly overlapping them to create a solid sheet.

Spread the seasoned sushi rice evenly over the cucumber sheet, leaving a small border at the top, then pipe a line of 30 gr Cream Cheese horizontally across the center.

Lay the sliced avocado and julienned cucumber over the cream cheese, then roll tightly using the bamboo mat to form a compact log.

Slice the roll into bite-sized pieces, sprinkle with 1 ¹/₄ tsp Sesame seeds, and serve with 15 ml Soy Sauce and 10 gr Marinated ginger on the side.