Cut cucumber into 4 in length and slice
thinly lengthwise. On a glass dish, p-lace plastic wrap. Cut cooked
shrimps into half, lengthwise and place on plastic wrap. Place skin
sides facing down. Place 1/2 of sushi rice on shrimps. Flatten out
with spoon. Place sliced cucumbers on sushi rice and sprinkle with
sesame seeds. Cover with nori seaweed and spread remaining sushi on
top. Cover with plastic, then place some weight on top. Leave for over
an hour. Turn upside down on a platter, remove plastic wrap and serve.