Spicy Shrimp Cucumber Boats with Avocado and Sushi Rice (Print version)

Crisp cucumber boats packed with seasoned sushi rice, lime-spiked avocado, and spicy seared shrimp for a fresh, no-roll sushi bite.

# Ingredients:

For the sushi rice

01 - 1 cup (200 g) short-grain sushi rice, rinsed
02 - 1 1/4 cups (300 ml) water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon fine sea salt

For the shrimp

06 - 1 lb (450 g) medium shrimp, peeled and deveined
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon paprika
11 - 1/2 teaspoon chili powder
12 - 1/4 teaspoon dried oregano
13 - Salt and black pepper

For the avocado mash

14 - 2 ripe avocados
15 - Juice of 1 lime
16 - Pinch of salt

For the spicy mayo

17 - 1/4 cup (60 g) Kewpie or regular mayonnaise
18 - 1 to 2 teaspoons sriracha
19 - 1 teaspoon honey (optional)

For assembly

20 - 2 large English cucumbers
21 - 1 tablespoon toasted sesame seeds
22 - Extra sriracha for drizzling (optional)

# Instructions:

01 - Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes. While warm, fold in rice vinegar, sugar, and salt. Fan briefly and set aside to cool.
02 - Pat the shrimp very dry with paper towels. Toss with olive oil, garlic powder, onion powder, paprika, chili powder, oregano, salt, and pepper. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side until pink and opaque. Remove to a plate.
03 - Halve and pit the avocados. Scoop the flesh into a bowl and add lime juice and a pinch of salt. Mash with a fork until mostly smooth but still slightly chunky. Taste and adjust salt or lime if needed.
04 - In a small bowl, stir together the mayonnaise, sriracha, and honey if using. Taste and add more sriracha for extra heat or a touch more honey to mellow it.
05 - Wash and dry the cucumbers. Slice each in half lengthwise, then slice each half again to create quarters. Use a spoon to gently scrape out the seeds and some flesh, leaving thick walls so the boats hold their shape.
06 - Spoon a layer of avocado mash into each cucumber boat. Add a layer of seasoned sushi rice and gently press it in. Top with seared shrimp. Drizzle with spicy mayo and sprinkle with toasted sesame seeds. Serve immediately.

# Good to know:

01 - Assemble just before serving to keep the cucumbers crisp.
02 - Taste the spicy mayo before drizzling and adjust the sriracha to your heat preference.

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