Spicy Shrimp Cucumber Sushi

Spicy shrimp cucumber sushi boats are the ideal answer to sushi cravings without all the rolling and fuss. These are fresh and crunchy with creamy avocado mash cool cucumber zesty mayo and shrimp tossed with punchy spices for big flavor in every bite. When I want a fun interactive dinner or something showy for a light meal on a hot day this hits the spot.

My kids love assembling the boats and I love how it brings the family together at the table. I first whipped these up on a busy weeknight when I needed something special but low effort and they quickly became a favorite.

Ingredients

• Sushi rice cooked: offers the right stickiness for holding everything in place use short grain Japanese rice and rinse well for best texture
• Large cucumbers: serve as crisp edible boats look for ones that feel heavy and firm with smooth skin
• Sesame seeds: provide nutty crunch toast them lightly in a dry pan for extra depth
• Shrimp peeled and deveined: ensures clean flavor and tender texture I pick fresh shrimp whenever possible for their juiciness
• Olive oil: helps seasonings stick and gives the shrimp a silky finish go for extra virgin for best taste
• Garlic powder onion powder paprika chili powder dried oregano: are the spices for the shrimp each adds warmth and smokiness measure precisely so no one flavor overwhelms
• Avocados: ripe and creamy make the avocado mash choose ones that yield gently to pressure for perfect mashing
• Lime for juicing: brings brightness to the avocado mash always use fresh not bottled for real zing
• Kewpie mayo or regular mayo: forms the base of the spicy sauce Kewpie has a subtle sweetness from egg yolk but regular works in a pinch
• Sriracha sauce: adds fiery heat adjust to your liking or use another Asian chili paste you prefer
• Honey: mellow option for balancing the mayo and sriracha skip if you want a pure spicy kick
• Salt to taste: essential at every stage taste as you go so all elements pop

Instructions

Prepare and Season the Shrimp:

Coat shrimp thoroughly with olive oil and all the spices mix well so each piece is fully covered and let it absorb for a few minutes

Cook the Shrimp:

Heat a large skillet over medium high wait until it is hot before adding the shrimp arrange them in a single layer and cook undisturbed until pink and opaque about two minutes on each side do not crowd the pan or they will steam instead of sear

Make the Avocado Mash:

Scoop the avocados into a bowl add fresh lime juice and a good pinch of salt mash roughly with a fork leaving some texture taste and adjust lime and salt to your liking

Stir Together the Spicy Mayo:

In a small bowl whisk mayo with sriracha add honey for a touch of sweetness if you like taste and tweak the heat or sweetness to suit your mood

Prep the Cucumbers:

Wash and dry cucumbers very well cut off the ends slice each in half lengthwise then slice the halves again to make quarters use a spoon to gently scoop out seeds and some flesh making a shallow trough for the fillings but keep the walls thick enough to hold everything

Assemble the Sushi Boats:

Spread a generous tablespoon of avocado mash into each cucumber boat layer sushi rice on top gently pressing it flat then add three cooked shrimp per boat drizzle with spicy mayo and sprinkle sesame seeds over everything for crunch and flavor

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I am obsessed with lime in the avocado mash because it keeps the color vibrant and the taste so fresh even the next day. One summer afternoon my family all crowded around the kitchen to scoop the boats together and argue about who got the spiciest drizzle.

Storage Tips

These sushi boats are best enjoyed right after assembling for peak crunch. If you want to prep ahead keep all components separate in sealed containers in the fridge. Mash the avocado close to serving time to prevent browning. Shrimp will stay juicy for up to two days refrigerated but reheat gently or serve cold for best texture.

Ingredient Substitutions

You can swap out the shrimp for tofu or grilled chicken for different protein. Instead of sushi rice try cauliflower rice for a low carb take. Greek yogurt stirred with a little sriracha is a lighter but still tangy swap for mayo. Thin Persian cucumbers or even zucchini can work as the edible boat too.

Serving Suggestions

Set up a build your own boat bar for parties with extras like thinly sliced radishes shredded carrots or fresh herbs. Lay boats out on a big platter for a pretty centerpiece at a brunch or picnic. I often serve these with miso soup or seaweed salad for a rounded out meal.

Cultural or Historical Context

While traditional sushi is all about skilled rice rolling these boats are a fun home adaptation perfect for when you want sushi flavor fast. Japanese flavors like sriracha covered mayo and seasoned shrimp make this feel festive while the cucumber gives an American summer sandwich nod.

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With these spicy shrimp cucumber sushi boats you get all the flavors of your favorite spicy roll but in a fresh crunchy package that never fails to impress. The spicy mayo drizzle has definitely become my go to sauce even for regular sushi nights and I hope it becomes a favorite for you too.

Frequently Asked Questions

→ How do you prepare the cucumber boats?

Wash and dry cucumbers, slice lengthwise, and scoop out seeds and some flesh to create space for fillings.

→ Can I use store-bought cooked shrimp?

Yes, precooked shrimp can be used, but seasoning and a quick sauté enhance the overall flavor.

→ What type of rice works best?

Sushi rice gives an authentic texture, but you may use short-grain rice for similar stickiness.

→ Is the spicy mayo necessary?

Spicy mayo adds a creamy, tangy kick, but you can omit or substitute with your favorite sauce.

→ How should these sushi boats be served?

Serve chilled as appetizers or light meals, garnished with sesame seeds for added crunch.

→ Can I prepare components ahead of time?

Yes, prep all components ahead and assemble before serving for best freshness and texture.