Ingredients
- 20 medium shrimp, shelled, de-veined and halved lengthwise
- Salt
- 2 medium-size cucumbers, peeled
- 1 cup cooked long-grain rice
- 2 tablespoons rice vinegar
- Pinch of sugar
- 4 tablespoons pesto
Preparation
- Drop the shrimp into boiling salted water. As soon as they turn pink and curl, drain them, refresh them in cold water and set aside to drain and cool.
- While the shrimp are cooling, slice the cucumbers into rounds a little less than one-half-inch thick. You should be able to make about 20 rounds from each cucumber. Place the rounds on paper towels to dry.
- Mix the rice with the vinegar and sugar. Mold rounded teaspoons of the rice into little balls with your fingers. Top each cucumber slice with a ball of rice, then gently flatten the rice to make a topping that fits the cucumber. Spread each with a dab of the pesto, then top with a slice of shrimp.
Dining and Cooking