Spicy Shrimp Cucumber Sushi Boats
These Spicy Shrimp Cucumber Sushi Boats offer a fresh and healthy twist on traditional sushi. Made with crisp cucumber, seasoned sushi rice, creamy avocado, spicy shrimp, and a tangy spicy mayo, these bite-sized delights are perfect as an appetizer or light meal. Easy to prepare and packed with flavor, they’re a unique way to enjoy sushi without the hassle of rolling.
- Prep Time: 10 minutes
- Cook Time: 6-8 minutes (for the shrimp)
- Total Time: 20 minutes
- Yield: Serves 4-6
- Category: Appetizer, Main Dish, Sushi
- Method: No-cook, Skillet
- Cuisine: Fusion, Japanese
- Diet: Gluten Free
Ingredients
Main Components:
240 g sushi rice, cooked
2 large cucumbers
1 tablespoon sesame seeds
Shrimp:
24 medium shrimp, peeled and deveined
2 tablespoons olive oil
0.75 teaspoon garlic powder
0.75 teaspoon onion powder
0.75 teaspoon paprika
0.75 teaspoon chili powder
0.75 teaspoon dried oregano
Salt, to taste
Avocado Mash:
3 ripe avocados, roughly mashed
Juice of 1 lime
Salt, to taste
Spicy Mayo:
60 ml Kewpie mayonnaise or regular mayonnaise
2 teaspoons Sriracha sauce
1 teaspoon honey (optional)
Instructions
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Prepare the Sushi Rice: Cook the sushi rice according to package instructions and set it aside to cool.
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Prepare the Cucumber Boats: Slice the cucumbers in half lengthwise. Scoop out the seeds to create a hollow “boat” shape, then sprinkle sesame seeds inside for added texture.
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Season the Shrimp: In a small bowl, combine olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Toss the shrimp in the seasoning mixture until evenly coated.
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Cook the Shrimp: Heat a skillet over medium heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Set aside to cool slightly.
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Prepare the Avocado Mash: Mash the avocados in a bowl with lime juice and salt to taste.
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Make the Spicy Mayo: In a small bowl, mix mayonnaise, Sriracha sauce, and honey (if using). Adjust the spice level to your liking.
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Assemble the Sushi Boats: Fill each cucumber boat with a spoonful of cooled sushi rice, followed by a layer of avocado mash.
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Top with Shrimp: Place 3 shrimp on each cucumber boat and drizzle with spicy mayo. Garnish with sesame seeds if desired.
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Serve: Serve the sushi boats immediately and enjoy!
Notes
Vegetarian Version: Swap shrimp for marinated tofu or tempeh for a vegetarian option.
More Heat: Add extra Sriracha or fresh jalapeños if you love spicy food.
Toppings: Add sliced avocado, cilantro, or nori flakes for extra flavor and texture.
