July 16, 2019
Stella Star Ingredient: Cucumber
For the asparagus carrot rolls:
2 large English cucumbers, halved and cored
1 cup cooked sushi rice
2 medium-sized carrots, julienned into 3-inch pieces
2 asparagus stalks, halved lengthwise
For the dipping sauces:
4 tablespoons mayonnaise
2 tablespoons Sriracha
1 teaspoon soy sauce
2 teaspoons rice vinegar
Make the rolls: Cut the ends off the cucumbers and cut into 3-inch pieces. Core and remove the insides of each piece. Using a knife or chopstick, stuff rice into the cucumbers. Fill with veggies as desired and cut into 2-inch rounds once full.
Make the dipping sauces: In a small bowl, combine mayo and Sriracha. In another bowl, combine rice vinegar and soy sauce. Serve with rolls. Both will keep up to 5 days covered in the fridge.