Irresistible Spicy Shrimp Cucumber Sushi Boats You Must Try

A vibrant and fresh dish featuring Spicy Shrimp Cucumber Sushi Boats, perfect for summer gatherings.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 boats

Course: APPETIZERS

Cuisine: Japanese

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sushi Base

1 cup Sushi Rice short-grain for optimal stickiness
2 large Cucumbers sliced in half lengthwise

For the Shrimp Filling

1 pound Shrimp peeled and deveined
2 tablespoons Olive Oil or avocado oil
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1 teaspoon Chili Powder
1 teaspoon Dried Oregano

For the Creamy Avocado Mash

2 medium Avocados mashed roughly
1 tablespoon Lime Juice fresh is preferable

For the Spicy Sauce

1/2 cup Kewpie Mayo or regular mayo
1 tablespoon Sriracha Sauce adjust for spice level

For the Finishing Touch

2 tablespoons Sesame Seeds toasted enhances flavor

Equipment

medium skillet
small bowl
bowl for mixing

Method

Preparation

Coat the peeled and deveined shrimp in olive oil and sprinkle with spices. Cook in a medium-high skillet for about 2 minutes per side until fully cooked.
In a bowl, combine mashed avocados with lime juice and a pinch of salt. Mix until creamy, adjusting to taste.
In a small bowl, whisk together Kewpie mayo and sriracha until well combined. Adjust sriracha for desired heat.
Slice cucumbers in half lengthwise and scoop out seeds. Fill with avocado mash, add sushi rice, top with shrimp, drizzle spicy mayo, and sprinkle sesame seeds.

Nutrition

Serving: 1boatCalories: 210kcalCarbohydrates: 20gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Assemble fresh for best taste.

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