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Ingredients
  • 1 Tbsp. NAKANO® Organic Natural Rice Vinegar
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. reduced sodium soy sauce
  • 2 cups English cucumbers, sliced
  • ¾ cup wakame seaweed, rehydrated
  • 3⅓5 ct. large shrimp, cooked, peeled, sliced lengthwise
  • 4 oz. lump crabmeat, divided
  • 1 tsp. sesame seeds
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