Sushi-Style Shrimp With Pesto

1. 1

   Drop the shrimp into boiling salted water.

2. 2

   As soon as they turn pink and curl, drain them, refresh them in cold water and set aside to drain and cool.

3. 3

   While the shrimp are cooling, slice the cucumbers into rounds a little less than one-half-inch thick.

4. 4

   You should be able to make about 20 rounds from each cucumber.

5. 5

   Place the rounds on paper towels to dry.

6. 6

   Mix the rice with the vinegar and sugar.

7. 7

   Mold rounded teaspoons of the rice into little balls with your fingers.

8. 8

   Top each cucumber slice with a ball of rice, then gently flatten the rice to make a topping that fits the cucumber.

9. 9

   Spread each with a dab of the pesto, then top with a slice of shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.