Spicy Shrimp Cucumber Sushi (Print Version)
Crisp cucumber stuffed with shrimp, avocado, sushi rice, and spicy mayo for vibrant, flavor-packed bites.
# Ingredients:
→ Main Components
01 -
240 g sushi rice, cooked
02 -
2 large cucumbers
03 -
1 tablespoon sesame seeds
→ Shrimp
04 -
24 medium shrimp, peeled and deveined
05 -
2 tablespoons olive oil
06 -
0.75 teaspoon garlic powder
07 -
0.75 teaspoon onion powder
08 -
0.75 teaspoon paprika
09 -
0.75 teaspoon chili powder
10 -
0.75 teaspoon dried oregano
11 -
Salt, to taste
→ Avocado Mash
12 -
3 ripe avocados, roughly mashed
13 -
Juice of 1 lime
14 -
Salt, to taste
→ Spicy Mayo
15 -
60 ml Kewpie mayonnaise or regular mayonnaise
16 -
2 teaspoons Sriracha sauce
17 -
1 teaspoon honey (optional)
# Instructions:
01 -
In a bowl, combine the shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt. Toss to evenly coat all sides.
02 -
Heat a large skillet over medium-high. Sear the shrimp until opaque and lightly golden, about 2 minutes per side. Remove from heat and set aside.
03 -
In a mixing bowl, mash the avocados with lime juice and salt to taste. Stir until just combined and creamy. Adjust seasoning as needed.
04 -
Whisk together the mayonnaise, Sriracha, and honey (if using) until smooth. Taste and adjust the spice level as desired.
05 -
Wash and dry cucumbers thoroughly. Slice each cucumber in half lengthwise, then halve again to yield quarters. Using a spoon or grapefruit spoon, scoop out most seeds and flesh, forming shallow boats.
06 -
Spread approximately 1 tablespoon avocado mash into each cucumber boat. Top with a layer of sushi rice, spread evenly. Place three cooked shrimp on top, drizzle with spicy mayo, and garnish with sesame seeds.
# Notes:
01 -
For the best presentation, keep the cucumber boats chilled until ready to assemble. Serve immediately to retain texture and vibrancy.