46 calories (1/2 of recipe); 5.1 g protein; 0.4 g fat; 5.8 g carbohydrate; 4.9 g net carbs; 113 mg sodium; 15 mg cholesterol; 0.9 g fiber
Small handful Dungeness crabmeat (50 g in photo)
Generous pinch salt (not in photo)
For shoga-amazu ginger-flavored sweetened vinegar
1 tbsp + 1 tsp rice vinegar
1/2 tbsp lemon juice
1/2 tbsp sugar
1 knob ginger
Thinly slice cucumber, and place in a prep bowl.
Sprinkle generous pinch salt, gently mix, and let sit for 10 minutes.
Meanwhile, prepare shoga-amazu.
Squeeze out excess water from cucumber, and place in another (or rinsed) bowl.
- Fresh kyuri cucumber has sharp spines on the surface. Carefully rub them off while washing cucumber. Fresh cucumber is normally rolled with a generous amount of salt against the cutting board to remove spines, but this is skipped above, as it would leave some sodium on cucumber.
- This is great with spot shrimp early in the season (photo at right).
- The above sodium figure is based on the assumption that 40% of salt sprinkled is absorbed by cucumber. Above, I used 0.5 g salt, thus 0.2 g (0.1 g salt or approx. 40 mg sodium per serving) goes into the cucumber.