• 4servings
  • 174calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsFluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup sushi rice

  2. 1 English cucumber, sliced very thin

  3. 2 tablespoons rice vinegar

  4. 1 tablespoon soy sauce

  5. 1 teaspoon sugar

  6. 1/2 red jalapeño chile, sliced thinly

  7. 2 green onions, sliced diagonally

  8. 1 tablespoon vegetable oil

  9. 1 tablespoon Asian (toasted) sesame oil

  10. 1 pound large shrimp (16 to 20 per lb.), peeled and deveined

  11. 1 teaspoon toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. Cook rice according to package directions. Meanwhile, prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a medium bowl, combine cucumber, vinegar, soy sauce, sugar, jalapeño, and onions. Set aside.

  2. In another medium bowl, combine oils with shrimp. Skewer shrimp lengthwise through the tail so they're straight. Grill, turning once, until cooked through and grill marks appear, about 4 minutes total. Sprinkle with sesame seeds and serve with rice and cucumber salad.

  3. Note: Nutritional analysis is per serving.


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