Sashimi Rolls With Lemon Dipping Sauce

• 7 oz sashimi-grade sea trout, sliced paper thin
• 1/4 None red pepper, deseeded, cut into 3 inch slices
• 1/2 None baby cucumber, halved, deseeded, cut into 3 inch slices
• 1 None spring onion, trimmed, halved lengthwise
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
• 2 tsp light soy sauce
• 1/2 tsp lemon zest

1. Lay trout slices out on a cutting board in a single layer, overlapping slightly. Arrange pepper, cucumber and onion over 1 of the short sides then roll trout up around filling. Arrange, seam-side down, on a serving platter.
2. To make the dipping sauce, stir vinegar, sugar and soy sauce in a small saucepan over low heat until sugar dissolves. Remove from heat and add lemon zest. Set aside for 10 mins then strain into a serving bowl. Discard lemon zest. Serve sashimi rolls with dipping sauce.

trout, red pepper, baby cucumber, spring onion, rice vinegar, granulated sugar, soy sauce, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/34047 (may not work)