Sushi Rolls with Cucumber

Ingredients:

2 cups sushi rice
3 cups water
2 large Lebanese cucumbers / 1 continental
8 Nori shushi seaweed sheets 

Cucumber sushi seasoning:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup fish sauce

Special equipment:
Sushi mat
Small bowl of tepid water
A very sharp knife

Method:

1. Wash the rice, in a sieve, under cold water and place in a medium-large saucepan. 
2. Add 3 cups of water and bring to the boil.
3. Turn down heat and simmer, with a lid on, for 15 minutes. 
4. Take off the heat and let stand for 5 minutes with the lid still on. 
5. Cut your cucumber into strips. If you can get them about the width of the Nori sheets that is helpful.
6. Spoon out the rice into a large glass bowl and add the seasoning. Mix well.
7. Lay out your sushi mat and place 1 Nori seaweed sheet on it.
8. Dip a couple of fingers in you water bowl, and wet the top 2 cms of the Nori sheet.
9. Making sure to leave the top 2 cms empty, carefully spread about 6 heaped tablespoons of rice per Nori sushi sheet.
10. Add 2-4 cucumber slices, depending on how thick you sliced them.
11. Roll up your sushi, starting at the end with the cucumbers, then wet down the join once you have finished. 
12. Carefully wet your knife and cut your sushi roll either in half, quarters or sixths.