Description
These Cucumber Sushi Boats are a refreshing twist on traditional sushi, featuring crunchy cucumbers filled with vibrant ingredients. Perfect for a light meal or appetizer, they are quick to prepare and bursting with flavor.
Ingredients
Scale
- 1 English cucumber (cut and scooped)
- 1 cup cooked rice (sushi rice or jasmine rice)
- 10 tiger shrimp (peeled and deveined)
- 1 tablespoon avocado oil
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- 1 tablespoon spicy mayo (to taste)
Instructions
- Cook 1/2 cup of dry rice according to package instructions. For jasmine rice, combine it with 1 cup of water and a pinch of salt. Once cooked, set it aside to cool slightly.
- Wash the English cucumber and pat it dry. Cut it in half lengthwise. Then, scoop out the seeds using a small spoon to create two 'boats.' Repeat with the other half, resulting in four boats total. Be careful not to scoop too deep; you want the sides to remain intact.
- Use a paper towel to pat the inside of each cucumber boat to remove excess moisture. This helps the rice stick better and prevents sogginess.
- With slightly damp fingers, fill each cucumber boat with the cooked rice. Press it down gently to ensure the rice holds its shape. Avoid overfilling; leave a little room for the shrimp topping.
- In a separate bowl, take the thawed shrimp, pat them dry with a paper towel, and add 1 tablespoon of avocado oil along with the seasonings: salt, paprika, garlic powder, onion powder, and pepper. Mix well to ensure even coating.
- Heat a pan over medium-high heat and add a touch more avocado oil. Once the oil is hot and shimmering, add the seasoned shrimp. Cook for 1-2 minutes per side, or until they curl up and develop a nice golden crust. Avoid overcrowding the pan which can steam the shrimp instead of searing them.
- Remove the shrimp from the pan and let them cool slightly before dicing them finely. In a bowl, mix the diced shrimp with spicy mayo to your taste. This adds a creamy, spicy element that complements the fresh cucumber.
- Spoon the shrimp and spicy mayo mixture generously over the rice-filled cucumber boats. You can also choose to place whole shrimp on top for a more elegant presentation.
- Drizzle with extra spicy mayo if desired, and serve immediately while the shrimp are still warm and the cucumbers are crisp.
- Prep Time: 10 mins
- Cook Time: 4 mins
- Category: Appetizer
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 boat
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 60 mg
Keywords: For a vegetarian option, substitute shrimp with diced tofu or cooked crab meat. Ensure the rice is allowed to cool slightly before filling the boats to maintain the cucumber's crispness.