Teriyaki Chicken Cucumber Sushi

Serves 4

• 2 large cucumbers

• 4 tbsp. mayonnaise

• 1 tsp. sriracha sauce

• 4 tbsp. cream cheese

• 3 portions Slow Cooker Teriyaki Chicken

• 1 avocado, thinly sliced

• 1 tbsp. toasted sesame seeds

Trim the ends off the cucumbers and use a vegetable peeler or mandoline to slice the cucumber into thin, flat strips. Continue until you reach the center of the cucumbers then flip it over and repeat the process. You should get 8-12 strips from each cucumber.

In a small bowl, mix the mayonnaise with the sriracha sauce until well combined.

Place all the cucumber slices on a large board, slightly overlapping them to create a big base-square for the sushi roll. Use kitchen paper towels to dry the cucumber slices to make them more malleable.

Spread a layer of cream cheese on the lower half of the cucumber slices.

Place a big portion of chicken teriyaki on the lower middle side on top of the cream cheese, then add 3-4 slices of avocado on top. Don’t overfill or it will become difficult to roll. Now add some sriracha mayo sauce and sprinkle with sesame seeds.

Using a long knife or spatula, tuck and start to roll the cucumber over the rest. Continue rolling gently pressing to shape the roll.

Use a sharp knife to cut the sushi, wiping the knife clean with a damp towel between each cut.