Put all into blender (I used a vitamix) and blend until smooth. I recommend using organic ingredients whenever possible. Feel free to play around with measurements to suit your taste. The ingredients/recipe are pretty forgiving.
2 large cucumbers
1/2 C sushi rice
1/2 block of extra firm tofu
1 Tblsp olive oil
whatever veggies you want inside. I used:
1 shredded carrot
1 mini sweet yellow pepper, sliced into long strips
1/2 avocado, sliced into long strips
2 green onions
pickled ginger is great inside, on top or on the side. I also used Braggs Liquid Aminos in place of regular soy sauce the side.
Cook rice according to package. Put olive oil in frying pan and warm on medium heat. Drain tofu by putting it between two paper towels and squeezing out excess liquid. I cut my tofu into (approx) 1/2 inch by 4 inch slices. Fry tofu until lightly brown on both sides.
While the above is cooking, peel and core the cucumbers. I peeled them first, cut them in half and cored them with a melon baller.
Then add the filling. :)
Strategically smash rice to one side all the way down the length of cucumber, add the rest of the veg and tofu you’ve chosen, packing it in tight so it does not fall out when you slice the roll. When I got as much veg and tofu in as I could, I packed the end/opening with a bit more rice. Then slice and serve.
Siracha or your favorite sushi sauces are great here.