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Inspired by Japan’s most beloved dish, but made with couscous and thinly sliced cucumber instead of rice and seaweed — this is a wholesome, super fresh dish, begging for a spot on your summer menu.

You will need

Serves 2

  • 1/2 cup couscous
  • 3/4 cup vegetable stock
  • Pinch salt
  • 1 cucumber
  • 1 carrot, julienned
  • 1 avocado, thinly sliced
  • 1 wasabi stem
  • 2 tablespoons soy sauce

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10 mins to prep

10 mins to cook

Step 1

Place the dried couscous in a bowl and pour the boiling stock over, adding salt. Cover with a lid and let sit until the mixture is soaked up and cooled.

Step 2

Lay down a sheet of plastic wrap (or a bamboo sushi mat if you’ve got one!) on the bench, and peel the cucumber lengthways. Peel on all sides only until you reach the heart of the cucumber, laying each slice down so it slightly overlaps.

Step 3

Add a thick layer of couscous over the cucumber slices horizontally, approximately 4cm from the end. Top with the carrot, avocado and wasabi stem.

Step 4

With the side closest to you, fold over the cucumber and filling by lifting the plastic wrap and tucking the cucumber ends under, rolling tightly to make a long roll.

Step 5

Cut the roll into sushi-size pieces and serve with a side of soy sauce and 1 teaspoon of freshly grated wasabi.

Recipe: Simon Toohey

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