Cucumber stuffed with Crab and Ginger

Description

• Yields 24 pieces

Ingredients

• 1 large cucumber
• ½ cup of sushi rice (see recipe)
• ¼ cup lump crabmeat or salad shrimp
• 1 tbsp wakame seaweed, soaked and drained
• 1 tbsp pickled red ginger (beni shoga)

Directions

1. Wash a cucumber and cut off the ends.
2. Slice the cucumber lengthwise and pry it open.
3. Next, pry it open do not break through the rind underneath.
4. Scoop out the seeds and fill with ingredients that have been mixed together.
5. Close cucumber snugly and cut into half-inch rounds and enjoy!.