Equipment
Ingredients
Main
- 20 shrimp, shelled, de-veined, and halved lengthwise
- 2 g salt
- 2 cucumber, peeled
- 185 g rice, cooked
- 30 ml rice vinegar
- 1 g sugar
- 60 g pesto
Nutrition (per serving)
Method
Bring a pot of salted water to a boil (100°C/212°F).
Cook the shrimp in the boiling water until they turn pink and curl, approximately 2-3 minutes.
Drain the shrimp in a colander and rinse immediately with cold water to stop the cooking process.
Slice the peeled cucumbers into rounds approximately 1.25 cm (0.5 inch) thick.
Place the cucumber rounds on paper towels to absorb excess moisture.
Combine the cooked rice, rice vinegar, and sugar in a mixing bowl and stir until well incorporated.
Form the rice mixture into 40 small balls, using about one rounded teaspoon for each.
Place one rice ball on each cucumber slice and gently flatten it to fit the surface.
Top each rice round with a small dollop of pesto.
Place one shrimp half on top of each pesto-covered rice ball to finish.
Chef's Notes
- For the best texture, ensure your cooked rice is slightly firm and not mushy. Overcooked or sticky rice will be difficult to shape into balls.
- When seasoning the rice, taste and adjust the sugar and vinegar balance to your preference. A touch more sweetness or acidity can elevate the overall flavor profile.
- Don't overcook the shrimp; they should be just opaque and pink. Overcooked shrimp will become tough and rubbery.
- Patting the cucumber slices dry is crucial to prevent the rice balls from becoming waterlogged and losing their shape.
- For an even more refined presentation, consider garnishing with a tiny basil leaf or a sprinkle of toasted sesame seeds.
Storage
Refrigerator: 4 hours — Best served immediately; cucumber loses crispness over time.
