Cucumber Vegetable Maki Rolls

3 cups cooked Japanese rice
2 English cucumbers, cut in quarters lengthwise
2 tbsp rice bran oil
1 orange bell pepper, finely diced
6 stalks asparagus, stems picked & finely diced
¼ tsp SIDS SALT & PEPPER
4 spring onions, finely chopped
8 button mushrooms, finely chopped
4 sheets nori
2 tbsp Kaitaia Fire sauce
2 tbsp rice vinegar
2 tbsp soy sauce
Soy sauce & wasabi, for dipping

Scoop out the seeds and inside of each piece of cucumber until hollow, using a small spoon. (about the size of a ½ teaspoon)
In a pan over medium high heat, add oil and vegetables. Cook for 4 minutes, until vegetables are cooked but still yield a crunch. Turn off the heat.
Add Kaitaia Fire sauce, SIDS SALT & PEPPER and soy sauce and mix well. Add Japanese rice and mix well, careful not to mash the rice but rather fluff it with a wooden spoon. Turn the heat off and transfer rice to a bowl. Add rice vinegar, mix well and let cool to room temperature.
Lay a sheet of nori on a flat surface where you’ll be able to roll it. Spoon some rice (about ½ cup) on one end of the sheet and spread evenly from top to bottom.
Roll and dab a little water to the edge of the sheet before you finish rolling. (this will seal the nori and prevent it from unsticking)
Grab a piece of cucumber and twist the rice wrapped in nori into the hole, in a rotating motion. If you have used too much rice and the hole is too small, don’t worry, by twisting it in, it will push out the excess rice and fit nicely into the hole.
Grab a sharp knife and cut both ends nicely. Discard the ends. Slice cucumber piece about 2 cm thick or desired thickness.
Serve with soy sauce and wasabi.