These Spicy Shrimp Cucumber Sushi Boats are a fun and light twist on traditional sushi, perfect for anyone craving sushi without the need for rolling. The crunchy cucumber serves as a refreshing base, while the seasoned shrimp is cooked to tender perfection and topped with a creamy avocado mash. The spicy mayo adds the perfect kick, and the sesame seeds bring a delightful crunch. Whether for a light appetizer, party snack, or a healthy dinner, these sushi boats are a unique and flavorful option that’s sure to impress.
Ingredients:
1 cup sushi rice, cooked
2 large cucumbers
1 tbsp sesame seeds
For the Shrimp:
24 shrimp, peeled and deveined
2 tbsp olive oil
¾ tsp garlic powder
¾ tsp onion powder
¾ tsp paprika
¾ tsp chili powder
¾ tsp dried oregano
Salt to taste
For the Avocado Mash:
3 avocados, rough mash
1 lime, juiced
Salt to taste
For the Spicy Mayo:
¼ cup Kewpie mayo (or regular mayo)
2 tsp Sriracha sauce
1 tsp honey (optional)
Directions:
Coat the shrimp in olive oil and all the seasonings listed.
Heat a large skillet on medium-high heat and cook the shrimp until opaque, about 2 minutes per side.
In a bowl, combine all ingredients for the avocado mash, adjusting the seasoning as needed.
In a separate bowl, whisk together the spicy mayo ingredients, adjusting spice level with more Sriracha if desired.
Wash and dry the cucumbers well. Slice them in half, then slice those halves in half again. Using a spoon or grapefruit spoon, scoop out as much of the seeds and flesh as possible to form a boat.
Spread 1 tablespoon of the avocado mash into each cucumber boat.
Add sushi rice on top of the avocado layer, then top with 3 shrimp per boat.
Drizzle with spicy mayo and sprinkle with sesame seeds. Serve immediately and enjoy!
Nutritional Value (per serving):
Calories: 307 kcal
Carbohydrates: 29g
Protein: 4g
Fat: 21g
Saturated Fat: 3g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 11g
Trans Fat: 0.01g
Cholesterol: 8mg
Sodium: 83mg
Potassium: 503mg
Fiber: 7g
Sugar: 2g
Vitamin A: 171 IU
Vitamin C: 13mg
Calcium: 37mg
Iron: 1mg