Cucumber Wrapped Sushi

2 Lebanese cucumbers
3-4 cups sushi rice
TOPPINGS OF YOUR CHOICE:--
120 g salmon
120 g Kingfish
120 g tuna
120 g salmon roe
4 tbsp Ikura (salmon roe)
10 shrimp (amaebi)
SIDS SALT & PEPPER to taste
GARNISH:--
10 lemon basil leaves
1 spring onion
1 lemon, peeled
Radish sprouts, or any other

Slice the cucumber with peeler to make long thin strips.
Place lemon basil leaves on a serving platter and put the cookie cutter on top of a lemon basil leaf. Stuff sushi rice into the cookie cutter about half way and remove the cutter gently. Roll the sushi cylinder with one strip of cucumber slice to measure the circumference of the circle.
Make slits at the end of cucumber slice with knife as you see below. Now you can interlock the strip around the rice.
Fill in the cucumber wrapped sushi with your favourite toppings. Here I diced tuna and lightly marinade the tuna with spring onion, soy sauce and sesame oil. Place the tuna mixture in the cucumber cup.
For shrimp (amaebi), place a couple pieces from outer edges to centre in the cucumber cup, so it looks like a flower.
Slice the sashimi-grade fish perpendicular to the muscle (the white line you see in the fish) and place a few slices in the cucumber cup.
Season with SIDS SALT & PEPPER to taste.
Garnish with lemon and Daikon radish sprouts. Serve immediately.