Food Prep, styling, and Photography by Sina Mizrahi

This fresh, flavorful recipe is a modern twist on a deconstructed sushi roll, combining the best of a rice bowl and spicy cucumber salad served in individual cups or layered on a party platter for a striking presentation. It’s light, bold, and totally customizable — perfect for a graduation party where everyone wants something trendy, delicious, and fun to eat.

Serves 8–10

• 3 carrots, julienned
• 6 Persian cucumbers, thinly sliced
• 1 sheet nori, sliced into small strips
• black sesame seeds, for garnish
• spicy mayo, for garnish (optional)

Sushi Rice

• 2 cups basmati rice
• 3 cups water
• 2 Tbsp oil
• 2 tsp rice vinegar

Roasted Mushrooms

• 1 Tbsp oil
• 8 oz (225 g) sliced baby bella mushrooms
• ¼ tsp salt
• ¼ tsp pepper

Kani Spring Rolls

• 20 spring roll wrappers
• 20 kani sticks
• oil, for frying
• jarred roasted red pepper strips, for garnish

Sweet-and-Spicy Dressing

• ½ cup oil
• ¼ cup soy sauce
• ¼ cup honey
• 3 cubes frozen ginger
• 2 cubes frozen garlic
• ½–1 tsp crushed red pepper
• ¼ tsp chili powder

Cook rice with water and oil, according to package instructions. When done and slightly cooled, add rice vinegar and mix. Set aside.

Heat oil in a small skillet and sear mushrooms. Add salt and pepper. Alternatively, toss mushrooms, oil, salt, and pepper in a bowl and place in the Betty Crocker. Cook until mushrooms are seared.

Defrost the spring roll wrappers and kani sticks. Wrap each stick in a spring roll wrapper, egg-roll style. Fry in hot oil until golden. Once done, wrap a piece of roasted pepper around the spring roll to achieve a diploma look.

Place all dressing ingredients in a jar and shake to mix well.

These can be plated as individual servings or a big platter.

For individual servings, place a mound of rice in a small bowl. Add mushrooms, carrots, cucumbers, and sliced nori. Drizzle some dressing on top and place 1–2 kani spring rolls in the bowl. Sprinkle with black sesame seeds and a touch of spicy mayo, if desired.

For a platter, place the rice in a big serving bowl or platter. Add mushrooms, carrots, cucumbers, and nori strips, and drizzle with dressing. Cut the kani spring rolls in half and strategically place them on top of the rice and vegetables. Sprinkle with black sesame seeds and a touch of spicy mayo, if desired.