Spicy Shrimp Cucumber Sushi Boats (Print version)

Crunchy cucumber boats filled with sushi rice, lime avocado, spicy seared shrimp, sesame, and creamy sriracha mayo.

# 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) large shrimp, peeled and deveined
07 - 1 tablespoon avocado oil or olive oil
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon fine sea salt
12 - 1/4 teaspoon black pepper

For the avocado layer

13 - 2 ripe avocados
14 - 1 tablespoon fresh lime juice
15 - 1/4 teaspoon fine sea salt

For the spicy mayo

16 - 1/3 cup (80 g) mayonnaise
17 - 1 to 2 tablespoons sriracha
18 - 1 teaspoon gluten-free tamari
19 - 1 teaspoon honey

For assembly

20 - 2 large English cucumbers
21 - 1 tablespoon toasted sesame seeds
22 - 2 scallions, thinly sliced
23 - Pickled ginger, for serving optional

# Instructions:

01 - Combine rinsed rice and water in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and rest covered for 10 minutes.
02 - Stir together rice vinegar, sugar, and salt. Fold it into the warm rice with a spatula, then spread the rice on a plate to cool until just barely warm.
03 - Pat shrimp dry. Toss with oil, chili powder, paprika, garlic powder, salt, and pepper. Cook in a hot skillet over medium-high heat for 1-2 minutes per side until pink, firm, and opaque.
04 - Mash avocados with lime juice and salt until creamy but still slightly chunky. Taste and add more lime if needed.
05 - Whisk mayonnaise, sriracha, tamari, and honey in a small bowl until smooth. Start with less sriracha and add more after tasting.
06 - Cut each cucumber in half crosswise, then quarter each piece lengthwise to make 8 boats. Scoop a shallow trough from the seed side, leaving sturdy cucumber walls.
07 - Spread avocado into each cucumber boat. Add a thin layer of sushi rice, top with shrimp, drizzle with spicy mayo, and finish with sesame seeds and scallions. Serve right away.

# Good to know:

01 - Best served within 30 minutes of assembly.
02 - Keep components separate for make-ahead prep.
03 - Use certified gluten-free tamari if cooking for a gluten-sensitive guest.

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