Spicy Shrimp Cucumber Sushi Boats Recipe

Introduction

Spicy Shrimp Cucumber Sushi Boats are a fresh, flavorful twist on traditional sushi. These bite-sized boats combine tender shrimp, creamy avocado, and crisp cucumber for a light and satisfying dish perfect for any occasion.

Ingredients

• 1 cup sushi rice, cooked
• 2 large cucumbers
• 1 tbsp sesame seeds
• 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
• 3 avocados, roughly mashed
• 1 lime, juiced
• ¼ cup Kewpie mayo (or regular mayo)
• 2 tsp Sriracha sauce
• 1 tsp honey (optional)

Instructions

1. Step 1: Coat the shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Mix well to ensure all shrimp are evenly seasoned.
2. Step 2: Heat a large skillet over medium-high heat. Cook the shrimp until they turn opaque, about 2 minutes per side. Remove from heat and set aside.
3. Step 3: In a bowl, combine the mashed avocados, lime juice, and salt. Adjust seasoning to taste.
4. Step 4: In another bowl, whisk together Kewpie mayo, Sriracha sauce, and honey (if using). Adjust the spice level by adding more Sriracha if desired.
5. Step 5: Wash and dry the cucumbers thoroughly. Slice each cucumber lengthwise in half, then slice each half lengthwise again to create quarters. Use a spoon to scoop out seeds and flesh, forming small boats.
6. Step 6: Spread about 1 tablespoon of avocado mash inside each cucumber boat.
7. Step 7: Top the avocado layer with a spoonful of sushi rice, then place 3 seasoned shrimp on top of each boat.
8. Step 8: Drizzle the spicy mayo over the shrimp and sprinkle with sesame seeds. Serve immediately and enjoy!

Tips & Variations

• For a vegetarian option, substitute shrimp with seasoned and sautéed mushrooms or tofu.
• Use sticky rice vinegar mixed into the sushi rice for added flavor.
• Add thinly sliced green onions or chopped cilantro for extra freshness.
• Adjust the spice level by changing the amount of Sriracha in the mayo.

Storage

Store any leftover components separately in airtight containers. Keep cooked shrimp refrigerated for up to 2 days and avocado mash covered tightly to prevent browning. Assemble sushi boats just before serving for the best texture and freshness. Reheat shrimp gently in a skillet or microwave before assembling if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of Kewpie mayo?

Yes, regular mayonnaise works well as a substitute. Kewpie mayo is creamier and slightly sweeter, but you can achieve similar results with regular mayo and a touch of honey if desired.

Is it necessary to peel the cucumbers?

Peeling cucumbers is optional. Leaving the skin on adds extra nutrients and a nice crunch, but if you prefer a softer texture or find the skin bitter, feel free to peel them before preparing the boats.

Spicy Shrimp Cucumber Sushi Boats Recipe

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4.9 from 92 reviews

Spicy Shrimp Cucumber Sushi Boats are a refreshing, low-carb, and nutrient-packed dish featuring juicy seasoned shrimp atop a bed of sushi rice, creamy avocado mash, and crisp cucumber boats. Enhanced with a spicy mayo drizzle and sesame seed garnish, this recipe combines vibrant flavors and textures for a satisfying snack or light meal.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Japanese-inspired
• Diet: Low Fat

Ingredients

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For the Sushi Boats

• 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 mashed
• 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)

Instructions

1. Season the Shrimp: Coat the peeled and deveined shrimp evenly with olive oil and all the seasonings including garlic powder, onion powder, paprika, chili powder, dried oregano, and salt.
2. Cook the Shrimp: Heat a large skillet over medium-high heat and cook the seasoned shrimp for about 2 minutes on each side until they turn opaque and are fully cooked through.
3. Prepare Avocado Mash: In a bowl, combine the roughly mashed avocados with lime juice and salt. Adjust salt as needed for taste.
4. Mix Spicy Mayo: In a separate bowl, whisk together the Kewpie or regular mayo with Sriracha sauce and honey if using. Adjust the spice level by adding more Sriracha if preferred.
5. Prepare Cucumber Boats: Wash and dry the cucumbers thoroughly. Slice each cucumber lengthwise into quarters. Using a spoon or grapefruit spoon, scoop out the seeds and soft flesh from each quarter, creating hollow boat shapes.
6. Assemble Sushi Boats: Spread about 1 tablespoon of the avocado mash into each cucumber boat as the base layer. Then add a layer of cooked sushi rice atop the avocado. Place 3 cooked shrimp on top of the rice in each boat.
7. Finish and Serve: Drizzle the spicy mayo over the shrimp-topped boats and sprinkle with sesame seeds. Serve immediately to enjoy fresh and flavorful sushi boats.

Notes

• Use fresh shrimp for best flavor and texture.
• Sushi rice needs to be cooked and cooled before assembly.
• Adjust the spice level by controlling the amount of Sriracha in the mayo.
• Make the avocado mash fresh before serving to prevent browning.
• These sushi boats are best served immediately for optimal texture.

Keywords: spicy shrimp sushi boats, cucumber sushi boats, avocado shrimp boats, sushi appetizer, low carb sushi, healthy seafood snack