Crispy Cucumber Sushi Rolls with Spicy Chaat Masala

1.Start by preparing the sushi rice. Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, then let it cool slightly.

2.In a small bowl, mix the cooked sushi rice with 1 tablespoon of rice vinegar and 1 tablespoon of soy sauce. Set aside to cool completely.

3.While the rice is cooling, prepare the cucumbers. Cut the ends off the cucumbers and slice them in half lengthwise. Use a spoon to scoop out the seeds, creating a hollow tube for the filling.

4.In a mixing bowl, combine the finely chopped capsicum, grated carrot, minced garlic, chaat masala, and fresh cream. Mix well until all ingredients are evenly coated with the cream and spices.

5.Once the sushi rice is cool, take a cucumber half and fill it with a layer of sushi rice, pressing it down gently to create an even layer.

6.Add a generous amount of the vegetable mixture on top of the rice, then sprinkle with sesame seeds for added crunch.

7.Carefully roll the cucumber half to enclose the filling, using a sushi mat if you have one to help shape it tightly. Repeat with the remaining cucumber halves and filling.

8.Once all the rolls are made, slice each cucumber roll into bite-sized pieces using a sharp knife. Garnish with fresh cilantro leaves before serving.

9.Serve the crispy cucumber sushi rolls with extra soy sauce for dipping.