2 Servings 15 min Cook
2 Medium Cucumber
1 Cup Brown Rice
1/4 Fruit, without skin and seed Avocados
1/4 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1/4 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
1 Tbsp Light Mayonnaise
1/2 Tsp Sriracha Sauce
Cook rice according to instructions on package.
When finished, do not stir rice, and allow it to cool.
This will make for a stickier rice to hold everything together.
Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube.
Spoon in a small amount of rice, then compress towards one side of the tube.
Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full.
Be gentle, especially if your avocado is ripe and soft!
With a sharp knife, slice cucumber into 1 inch thick pieces (thinner if you're a daredevil).
If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.
Serve with either soy sauce or spicy mayo.
To make spicy mayo, mix 1 Tbsp mayo and ½ tsp sriracha.