Sushi-Style Shrimp With Pesto
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:40 canapes
- 20medium shrimp, shelled, de-veined and halved lengthwise
- Salt
- 2medium-size cucumbers, peeled
- 1cup cooked long-grain rice
- 2tablespoons rice vinegar
- Pinch of sugar
- 4tablespoons pesto
Ingredient Substitution Guide
Nutritional analysis per serving (40 servings)
26 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 48 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
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