Title: Cucumber and Avocado Sushi with Cauliflower Rice
Prep Time: 20 minutes
Ingredients:
1 medium cucumber
1 ripe avocado
1 cup cauliflower rice
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon sesame seeds
Salt to taste
Nori sheets (seaweed)
Soy sauce or coconut aminos for dipping (optional) 
Instructions:
1. Start by preparing the cauliflower rice. If you do not have pre-made cauliflower rice, take a head of cauliflower, chop it into florets, and pulse it in a food processor until it resembles rice grains. Steam or sauté the cauliflower rice lightly for about 3 to 4 minutes until tender. Drain any excess moisture.
2. In a mixing bowl, combine the warm cauliflower rice with rice vinegar, sesame oil, sesame seeds, and a pinch of salt. Stir well until all the ingredients are combined and the rice is flavored.
3. Rinse the cucumber and trim off both ends. Using a vegetable peeler or a mandoline, slice the cucumber into thin strips lengthwise to create sheets that will serve as the outer layer of the sushi.
4. Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin strips.
5. To assemble the sushi, place a sheet of nori on a clean cutting board. Spread a thin layer of the cauliflower rice mixture on the nori, leaving about an inch of space at the top edge.
6. Lay a few strips of cucumber and avocado in the center of the rice.
7. Gently lift the edge of the nori closest to you and begin rolling it away from you, tucking the filling in as you go. Make sure to roll tightly but not too tight that the filling squirts out.
8. Once rolled, use a sharp knife to slice the sushi into bite-sized pieces. Wet the knife with water to ensure a clean cut.
9. Arrange the sushi on a plate and serve with soy sauce or coconut aminos on the side for dipping if desired.
Enjoy your refreshing and healthy cucumber and avocado sushi with cauliflower rice, perfect for a diabetic-friendly lunch option.
