shrimp-cucumber rolls

serves 4

• 2(straight) gherkin cucumbers
• 1 T. sugar
• 1/2 T. rice vinegar
• 4 shrimp (1/3 lb. or 150 g)
• bamboo skewers
• bamboo sushi mat (sudare)
• 1 sheet plastic wrap(6" or 15 cm square)
• 2 T. sugar
• 2 T. rice vinegar

Directions

Place the cucumbers on a cutting board. Sprinkle 1/8 teaspoon salt over them and gently rub it in to make the cucumbers soft and pliable (illus. 1). Rinse clean. Cut into 1/16"(.1 cm) thin rounds. Cure in another 1/8 teaspoon salt for 5 minutes. Saueeze out the excess moisture and marinate in 1 T. sugar, 1/2 T. rice vinegar.

Impale one shrimp on each bamboo skewer(illus. 2). Blanch about 1- 1/2 minutes in boiling water. Place the shrimp in a bowl of cold water to cool. Pull out the skewers. Remove the heads, shell, and set aside.

Place the sheet of plastic wrap on the bamboo mat. Gently squeeze the cucumbers dry and neatly arrange them in a flat, even layer on the plastic wrap, about 1-1/2" (4 cm) wide (illus. 3); avoid stacking the cucumbers on top of each other. Place the shrimp in the center. Gently roll into a tight cylinder. Place in the refrigerator.

Before serving, use a sharp knife to slice the roll into 12 small pieces, cutting with one single downward stroke. Gently remove the plastic wrap. Arrange neatly on a serving dish. sprinkle 2 T. sugar,2 T. rice vinegar over the tip and serve.