Spicy Shrimp Cucumber Sushi Boats

These spicy shrimp cucumber sushi boats are a fresh, low-carb twist on sushi flavors you love. Crunchy cucumber boats are filled with creamy avocado mash, fluffy sushi rice, juicy spiced shrimp, and finished with a drizzle of spicy mayo for the perfect bite.

Why You’ll Love This Recipe

• Light, fresh, and full of bold flavor
• Sushi-inspired without rolling or raw fish
• Perfect for appetizers, lunch, or entertaining
• Customizable spice level
• Naturally gluten-free and halal-friendly

Ingredients

Base

• 1 cup cooked sushi rice
• 2 large cucumbers
• 1 tablespoon sesame seeds

Shrimp

• 24 shrimp, peeled and deveined
• 2 tablespoons olive oil
• ¾ teaspoon each garlic powder, onion powder, paprika, chili powder, dried oregano
• Salt, to taste

Avocado Mash

• 3 avocados, roughly mashed
• Juice of 1 lime
• Salt, to taste

Spicy Mayo

• ¼ cup Kewpie mayonnaise or regular mayo
• 2 teaspoons sriracha sauce
• 1 teaspoon honey (optional)

Instructions

Cook the Shrimp

1. Toss shrimp with olive oil, spices, and salt.
2. Heat a skillet over medium-high heat.
3. Cook shrimp for about 2 minutes per side until opaque and cooked through. Set aside.

Make the Avocado Mash
4. Combine avocados, lime juice, and salt. Mash until chunky but spreadable.

Prepare the Spicy Mayo
5. Whisk mayonnaise, sriracha, and honey until smooth. Adjust to taste.

Assemble the Sushi Boats
6. Wash and dry cucumbers. Cut in half lengthwise, then cut each half again to make quarters.
7. Scoop out seeds and some flesh to create boats.
8. Spread about 1 tablespoon avocado mash into each cucumber boat.
9. Add sushi rice and gently press it in.
10. Top with three shrimp, drizzle with spicy mayo, and sprinkle with sesame seeds.

Tips & Tricks

• Use Persian or English cucumbers for fewer seeds
• Chill rice slightly before assembling for better texture
• Adjust sriracha for mild or extra spicy boats
• Add shredded nori or furikake for extra sushi flavor

Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8–10 sushi boats
• Category: Appetizer / Light Meal
• Method: Stovetop + No-Bake
• Cuisine: Asian-Inspired
• Difficulty: Easy
• Dietary Notes: Gluten-Free, Halal-friendly

Notes

• Swap shrimp for cooked salmon or crab-style seafood
• Use cauliflower rice for a low-carb option
• Best served fresh for maximum crunch

Nutrition (Approximate per serving)

• Calories: 260
• Protein: 16g
• Carbohydrates: 18g
• Fat: 15g

FAQ

Are cucumber sushi boats served cold or warm?
They’re best slightly chilled or room temperature.

Can I make these ahead of time?
Prep components ahead, but assemble just before serving.

What can I use instead of shrimp?
Cooked salmon, tuna, or tofu work well.

Is this recipe spicy?
Mild to medium, depending on sriracha amount.

Can I skip the rice?
Yes, they’re delicious without rice for a low-carb version.

Storage

• Refrigerator: Store components separately up to 24 hours
• Freezer: Not recommended
• Serving Tip: Assemble just before eating

Similar Recipes

• Tahini Salad (Levantine Salata with Cucumber and Tomato)
• Authentic Shish Tawook (Grilled Chicken Skewers)

Conclusion

These spicy shrimp cucumber sushi boats are fresh, creamy, crunchy, and packed with flavor. Easy to assemble and visually impressive, they’re perfect for entertaining or a quick, satisfying meal.