Cucumber rounds are topped with wasabi, sushi rice and your choice of tuna, shrimp or avocado for sushi flavors without all the fuss. The theme continues with an accompanying soy dipping sauce spiked with ginger. Serve extra wasabi for those guests who like their sushi with more bite.

RICE
1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
2 teaspoons sugar
Scant 3/4 teaspoon salt

CUCUMBERS & TOPPING
1 seedless cucumber, unpeeled, cut into 48 (3/8-inch) slices, patted dry*
4 teaspoons wasabi paste
1 tablespoon toasted sesame seeds**
1/4 avocado, cut into 1-inch pieces
8 shelled, deveined cooked small shrimp (41 to 50 count), halved
1 oz. sushi-grade raw tuna, cut into 3/4-inch pieces

SAUCE
1/4 cup water
2 tablespoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon grated fresh ginger

1. Cook rice in 1 1/4 cups water in medium saucepan over medium to medium-low heat, covered, 20 minutes or until water is absorbed. Remove from heat; let stand 10 minutes.

2. Meanwhile, combine all remaining rice ingredients. Place cooked rice in wide large bowl; add vinegar mixture. Gently mix rice until cool, using wooden spoon and horizontal motions to cut through rice rather than mash the rice. (If possible, have a helper fan the rice while you stir it to cool it faster.)

3. With back of small spoon, spread cucumber slices with wasabi. With damp hands, roll rice into 1-inch balls, using about 2 teaspoons per ball. Lightly press top in sesame seeds. (Rice balls can be made 3 hours ahead. Cover.) Place on cucumber slices; top with avocado, shrimp or tuna. Refrigerate. (Cucumbers can be made 1 hour ahead.)

4. Combine all sauce ingredients in small bowl; serve with cucumbers. (Sauce can be made 3 days ahead.)

TIPS *Seedless cucumbers, also called hothouse or English cucumbers, are thinner and longer than regular cucumbers. They’re sold wrapped in plastic.
**Toast sesame seeds in small dry skillet over medium heat 1 to 2 minutes or until lightly browned, stirring frequently.

4 dozen appetizers

PER APPETIZER: 25 calories, .5 g total fat (0 g saturated fat), 1 g protein, 4 g carbohydrate, 0 mg cholesterol, 70 mg sodium, .5 g fiber