Sushi-Style Shrimp With Pesto

• 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

1. Drop the shrimp into boiling salted water.
2. As soon as they turn pink and curl, drain them, refresh them in cold water and set aside to drain and cool.
3. While the shrimp are cooling, slice the cucumbers into rounds a little less than one-half-inch thick.
4. You should be able to make about 20 rounds from each cucumber.
5. Place the rounds on paper towels to dry.
6. Mix the rice with the vinegar and sugar.
7. Mold rounded teaspoons of the rice into little balls with your fingers.
8. Top each cucumber slice with a ball of rice, then gently flatten the rice to make a topping that fits the cucumber.
9. Spread each with a dab of the pesto, then top with a slice of shrimp.

shrimp, salt, cucumbers, rice, rice vinegar, sugar, pesto

Taken from cooking.nytimes.com/recipes/1712 (may not work)