Bulgar Cucumber Maki

Sushi is one of my favorite Japanese foods to make. This time I didn't have any short grain rice, so I tried it with bulgar. White rice and brown rice have a chewer texture but bulgar will certainly do the trick for a last minute meal. Serve with soy sauce and wasabi. If you have pickled ginger it's great too!

Ingredients:

• Nori (seaweed paper)
• Cucumber sticks
• Bulgar, rice, or some sort of granular grain
• Rice wine
• Sugar
• Soy sauce

Directions:

• Steam rice/bulgar
• Slice cucumbers or other veggies into thin strips
• Lay nori flat on bamboo mat, tin foil, wax paper or plastic wrap
• Mix sugar and rice vinegar together and heat until sugar is melted
• Stir sugar/vinegar into rice mixture
• Spread rice mixture on to nori about 1mm thick
• Spread soy sauce on 1-2 mm at the end of nori to help seal roll
  
• Lay cucumber strips in beginning 1/3 of rice
• Slowly and carfully role the nori covering the cucumber and continue to roll until sushi roll can be sealed
• Reshape if necessary and cut with a very sharp non serrated knife

You may have to wet the knife and remove any rice/bulgar residue between cuts. Any residue can cause tearing or uneven cutting of nori.

Serve with soy sauce and wasabi
Enjoy!