Description
These cucumber sushi boats will make you forget about traditional sushi rolls! Crisp, refreshing, and packed with spicy shrimp goodness – no rice skills required.
Ingredients
Scale
- 1 lb (450g) medium shrimp, peeled and deveined
- 3 large English cucumbers (firm and straight)
- 1 ripe avocado, diced
- 3 tablespoons mayonnaise (Japanese Kewpie mayo preferred)
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- ¼ cup green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 sheets nori, cut into thin strips
- 2 tablespoons soy sauce (for serving)
- Wasabi paste (optional, for serving)
- Pickled ginger (optional, for serving)
Instructions
- Wash cucumbers and cut in half lengthwise. Scoop out seeds to create boats. Cut a thin strip from bottom so they sit flat. Pat dry with paper towels.
- Bring water to a gentle simmer with salt and lemon juice. Add shrimp and cook until pink, about 2-3 minutes. Transfer to ice bath to stop cooking. Once cool, drain, pat dry, and chop into bite-sized pieces.
- In a medium bowl, whisk together mayonnaise, sriracha, rice vinegar, and sesame oil until smooth.
- Add chopped shrimp and half the green onions to the sauce. Fold gently to combine. Refrigerate for 15 minutes.
- Just before serving, fold diced avocado into the shrimp mixture. Spoon filling into cucumber boats.
- Garnish with remaining green onions, sesame seeds, and nori strips.
- Serve immediately with small dishes of soy sauce, wasabi, and pickled ginger on the side.