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
Scale
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
Nutrition
- Serving Size: 1 sushi boat
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 100mg