Photo: Elle Hughes
Estimated Nutrition (whole recipe, rough)
323
Calories
29g
Protein
1g
Fat
49g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Wakame | not in our table | 0 |
| Seaweed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Large cucumber
- 1/2 cup of sushi rice (see recipe)
- 1/4 cup lump crabmeat or bay shrimp
- 1 tbsp wakame seaweed, soaked and drained 1 tbsp pickled red ginger (beni shoga)
- =
Directions
1
When the cucumber is completely clean, snugly fill the hollow center along its length with sushi rice, pickled ginger, fine seaweed and bay shrimp or crabmeat.
2
Squeeze along the length of the cucumber to close the gap and set the filling. Slice crosswise into half-inch rounds and serve on an attractive dish. Depending on its size, each cucumber will yield up to 24 pieces.
Recipe sourced from
fandom