Spicy Shrimp Cucumber Sushi Boats Recipe is crisp, spicy, and refreshing—a low-carb, flavor-packed twist on sushi perfect for light meals.
Ingredients You’ll Need
These Spicy Shrimp Cucumber Sushi Boats rely on just a handful of superstar ingredients. Each one plays an essential role, adding different flavors, colors, and textures that come together for a sushi experience unlike any other.
- Cucumbers: Crisp and refreshing, cucumbers act as a crunchy, light shell and let all the fillings shine.
- Sushi Rice: Delicate and sticky, it holds everything together and provides that authentic sushi bite.
- Sesame Seeds: Just a sprinkle adds nutty depth and a visually gorgeous finish.
- Shrimp: Tender, juicy shrimp soak up the spicy seasoning and become the protein hero.
- Olive Oil: Coats the shrimp for even cooking and locks in flavor.
- Garlic Powder, Onion Powder, Paprika, Chili Powder, Oregano: This spice blend wakes up the shrimp with warmth and a hint of smokiness.
- Salt: Balances flavors in the shrimp, avocado mash, and rice.
- Avocados: Creamy, buttery, and rich, avocados give that classic sushi roll filling a lighter upgrade.
- Lime Juice: A squeeze of lime perks up the avocado mash and keeps it gorgeously green.
- Kewpie or Regular Mayo: Japanese mayo offers a silkier touch, but use what you have for that creamy, tangy base.
- Sriracha Sauce: The essential ingredient for that signature kick in the spicy mayo.
- Honey (optional): Just a hint balances the heat and rounds out the spicy mayo.
How to Make Spicy Shrimp Cucumber Sushi Boats
Step 1: Prepare the Cucumber Boats
Start by slicing your cucumbers in half lengthwise, then use a spoon to gently scoop out the seeds and some of the flesh, creating a perfect little trough for your fillings. This clever trick not only gives you that “boat” shape but also leaves a sturdy shell that won’t wilt under all that deliciousness.
Step 2: Cook the Sushi Rice
Prepare your sushi rice according to package instructions and let it cool down fully. The cool, sticky rice is what brings all the flavors together, and it sits beautifully inside the cucumber boats without making them soggy. If you like, gently season it with a splash of rice vinegar for a classic touch.
Step 3: Season and Cook the Shrimp
Toss your peeled and deveined shrimp with olive oil and that bold mix of garlic powder, onion powder, paprika, chili powder, oregano, and a bit of salt. Sauté in a hot pan or throw them on the grill—either way, just a few minutes until they’re pink and lightly charred is all you need for juicy perfection.
Step 4: Mash the Avocados
Scoop ripe avocados into a bowl and mash them with lime juice and salt until smooth but with a bit of texture left for richness. This simple mash adds a creamy layer that’s full of flavor and color, and it helps all your fillings stay put within the cucumber.
Step 5: Make the Spicy Mayo
Combine mayo, Sriracha, and a touch of honey (if you love a little sweet with your heat) in a small bowl. Whisk until silky smooth. This sauce is what truly makes these Spicy Shrimp Cucumber Sushi Boats sing, with a spicy, tangy kick in every bite.
Step 6: Assemble the Sushi Boats
Layer a scoop of sushi rice into each cucumber boat, top with a generous spoonful of mashed avocado, nestle in your spicy shrimp, and drizzle everything with the homemade spicy mayo. Finish off with a sprinkle of sesame seeds for crunch and visual flair.
How to Serve Spicy Shrimp Cucumber Sushi Boats
Garnishes
Garnish is everything! A scattering of thinly sliced scallions, extra sesame seeds, or even a few sprigs of fresh cilantro will make your Spicy Shrimp Cucumber Sushi Boats look irresistibly appetizing. For a restaurant-style touch, add a little sprinkle of shredded nori or some colorful microgreens right before serving.
Side Dishes
Pair these vibrant boats with some classic sides to round out your meal: think miso soup, a crisp seaweed salad, or edamame sprinkled with flaky salt. If you’re setting out a party platter, consider adding pickled ginger and a little wasabi for those who want even more sushi flair!
Creative Ways to Present
Get playful with presentation! Line them up on a long platter for a sushi-boat regatta, or nestle each boat in individual appetizer spoons for a passed hors d’oeuvre at your next gathering. Kids (and adults) love stacking them high, and you can even set up a sushi boat bar so everyone can build their own masterpiece. The possibilities for these Spicy Shrimp Cucumber Sushi Boats are as endless as your creativity!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Spicy Shrimp Cucumber Sushi Boats in an airtight container and keep them in the fridge for up to a day. The cucumbers do begin to soften after a while, but they’ll still be tasty. For best results, store the components separately and assemble just before eating.
Freezing
Sadly, freezing isn’t recommended for Spicy Shrimp Cucumber Sushi Boats. Cucumber and avocado both lose their gorgeous texture after freezing, and the shrimp can go rubbery. It’s best to enjoy them fresh—trust me, you won’t have leftovers for long!
Reheating
There’s no need to reheat these sushi boats since they’re designed to be enjoyed cold or at room temperature. If you’ve pre-cooked the shrimp in advance, just let them come to room temperature before assembling, and your Spicy Shrimp Cucumber Sushi Boats will be perfect.
FAQs
Can I substitute another protein for shrimp?
Absolutely! Cooked crab, flaked salmon, or even crispy tofu make awesome swaps for shrimp, keeping things just as flavorful and satisfying.
What’s the best way to scoop the cucumber without breaking it?
A small spoon or melon baller works wonders. Gently scoop, leaving enough flesh so the cucumber stays sturdy enough to hold the fillings without cracking.
Is there a way to make these even spicier?
If you like it extra hot, add a dash of chili flakes to your shrimp seasoning or mix a little more Sriracha into the mayo. You can even drizzle with hot sauce before serving!
Can I make Spicy Shrimp Cucumber Sushi Boats ahead for party platters?
Absolutely—just prep the components ahead and assemble right before serving for best texture and freshness. The spicy mayo can be made in advance, too!
Do I need sushi-grade rice for this recipe?
Short-grain rice is ideal for that sticky sushi effect, but you can use any cooked white rice you have on hand—it’ll still taste great inside your Spicy Shrimp Cucumber Sushi Boats.
Final Thoughts
Ready to dive in? Whether you’re planning a fun night in or looking to impress a crowd, these Spicy Shrimp Cucumber Sushi Boats truly capture everything there is to love about sushi—just with a fresh, playful twist. Grab those chopsticks (or just your hands) and give them a try—the flavor is guaranteed to win you over!
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Spicy Shrimp Cucumber Sushi Boats Recipe
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Calorie
Description
Spicy Shrimp Cucumber Sushi Boats Recipe is crisp, spicy, and refreshing—a low-carb, flavor-packed twist on sushi perfect for light meals.
Ingredients
For the sushi boats:
- 2 large cucumbers, halved lengthwise and scooped
- 1 cup cooked sushi rice
- 1 tablespoon sesame seeds
For the shrimp:
- 24 shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
- 3/4 teaspoon dried oregano
- Salt, to taste
For the avocado mash:
- 3 ripe avocados
- Juice of 1 lime
- Salt, to taste
For the spicy mayo:
- 1/4 cup Kewpie or regular mayo
- 2 teaspoons Sriracha sauce
- 1 teaspoon honey (optional)
Instructions
- Prep the cucumbers and rice: Cook the sushi rice according to package instructions, then let it cool to room temperature. While the rice cools, slice each cucumber in half lengthwise and use a spoon to gently scoop out the centers, creating ‘boats’ for the filling.
- Cook and season the shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and a pinch of salt. Sauté the shrimp in a hot skillet or arrange them on a preheated grill, cooking for 2-3 minutes per side, until opaque and cooked through.
- Make the avocado mash: In a separate bowl, mash the ripe avocados with the lime juice and a sprinkle of salt. Mix until smooth and creamy, adjusting seasoning as needed.
- Prepare the spicy mayo: In a small bowl, combine Kewpie or regular mayo, Sriracha sauce, and honey (if using). Stir until well blended and set aside.
- Assemble the sushi boats: Spoon a layer of sushi rice into each hollowed cucumber half. Top the rice with a generous layer of avocado mash, then arrange 3 shrimp on each cucumber boat. Drizzle with spicy mayo and finish with a sprinkle of sesame seeds. Serve immediately and enjoy!
Notes
- To make it fully low-carb, omit the sushi rice or substitute with cauliflower rice.
- Kewpie mayo adds authentic umami flavor, but regular mayonnaise works well too.
- For extra crunch, garnish with sliced scallions or pickled ginger.
- The honey in the spicy mayo is optional and adds a subtle sweetness; omit for a sugar-free version.
- Serve immediately to ensure cucumbers stay crisp.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizers
- Method: Stovetop
- Cuisine: Japanese-inspired