Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice in a small pan along with the water and salt , leave to absorb for approx. 15 mins. Bring the rice to the boil (uncovered), reduce the heat, simmer until the water has evaporated, leaving small indentations on the surface of the rice. Cover and leave to fluff up over a very low heat for approx. 10 mins. Peel the carrots, dice the carrots and pepper. Mix the vinegar, sesame seeds, carrots and pepper into the rice using a fork, leave to cool.
Peel the skin from the cucumbers in strips using a peeler. Cut the cucumbers into slices approx. 1.5 cm thick. Remove the seeds using an apple corer.
With damp hands, press the rice into the holes in the cucumber slices.
Tear off the basil leaves, chop finely, stir into the yoghurt, season. Plate up the cucumber sushi with the yoghurt dip and soy sauce.