Cucumber Sushi Boats Spicy Mayo

These cucumber sushi boats have become a go-to snack and weeknight meal in our kitchen They are light fresh and bring the best of sushi flavors without any fuss or rolling mats Plus they always look beautiful on the table and disappear so quickly

I first started making these after seeing a video online and quickly realized they were a huge hit at gatherings My friends now ask for them every time I host

Ingredients

• English cucumber: A perfect boat shape and less watery than many varieties Go for one that feels heavy and firm for its size
• Cooked rice: Sushi or jasmine rice gives that classic chewy texture Be sure your rice is freshly cooked but slightly cooled for easy handling
• Tiger shrimp: Large and meaty They hold up well to seasonings and chop beautifully Select shrimp that smell clean and are translucent
• Avocado oil: Adds mild richness and is great for high heat cooking Look for cold pressed oil for the best quality
• Salt: Essential for seasoning both the rice and shrimp Fine sea salt works best here
• Paprika: Offers gentle warmth and color Use fresh paprika for full flavor
• Garlic powder: Brings a savory edge Opt for powder over salt to control the sodium
• Onion powder: Adds another level of flavor Aroma makes the shrimp pop
• Black pepper: Brings some bite Freshly ground if possible for boldness
• Spicy mayo: Ties everything together Creamy and tangy Use a high quality store-bought or homemade version for best results

Step-by-Step Instructions

Prepare the Rice:

Cook half a cup of dry jasmine or sushi rice with one cup water and a big pinch of salt using your rice cooker or stovetop Follow package instructions for best results Allow the rice to cool slightly so it is easy to work with

Prep the Cucumbers:

Wash and dry your English cucumber Slice it into two halves lengthwise Then cut each half down the middle so you end up with four pieces Using a small spoon gently scoop out the seeds and some flesh to create a hollow channel Pat the inside dry with a paper towel to avoid sogginess

Fill the Boats:

Wet your fingertips slightly to prevent sticking Spoon the cooked rice into each cucumber boat and use your damp fingers to gently press it down evenly This helps the rice stay in place and lets you add more filling

Cook the Shrimp:

Use thawed peeled and deveined shrimp Pat the shrimp dry and toss with avocado oil salt paprika garlic and onion powder and a pinch of black pepper Heat a nonstick or ceramic pan over medium high and add a little oil When the oil shimmers and is hot add the shrimp They should sizzle right away Cook each side for about one to two minutes until they turn pink curl and start developing a light crust Remove from the heat

Mix and Top:

Dice the cooked shrimp into small pieces and mix them with spicy mayo to taste Spoon this mixture over the rice filled cucumber boats

Finish and Serve:

Drizzle extra spicy mayo on top of each boat for a little extra kick Serve immediately for the best texture

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I always look forward to making these with my daughter The best ingredient is actually the spicy mayo because it brings all the other flavors together and everyone ends up fighting over the last boat

Storage Tips

These cucumber sushi boats are best assembled just before serving since the rice and cucumber can get soggy if they sit too long However you can prep all the components a few hours ahead Keep the cucumbers and cooked shrimp in separate covered containers in the fridge and assemble right before mealtime Leftover boats can be kept for a few hours but will lose their crunch

Ingredient Substitutions

If tiger shrimp are not available any medium or large shrimp will do Simply avoid pre cooked shrimp as they will dry out when reheated For a vegetarian version swap the shrimp for diced avocado or a canned chickpea salad You can use cooked quinoa instead of rice for extra protein And for the spicy mayo just blend Greek yogurt with sriracha for a lighter option

Serving Suggestions

These boats pair beautifully with a side of edamame or a tangy pickled ginger salad They also work well as a party platter with a dozen boats on a tray For a full meal add them to a sushi style bowl with extra veggies like shredded carrots and sliced radish

Cultural or Historical Context

Cucumber sushi boats take inspiration from both American and Asian cuisines The idea nods to classic sushi but skips the seaweed and rolling Cucumber has long been a common ingredient in both Japanese and modern fusion dishes This no fuss version makes sushi accessible even without fancy equipment or ingredients

Frequently Asked Questions

→ What type of rice works best for cucumber boats?

Sushi rice or jasmine rice delivers a sticky texture that holds well inside the cucumber, making it easy to fill and enjoy.

→ Can I use pre-cooked shrimp instead of raw?

Yes, pre-cooked shrimp can be used. Dice and toss with the mayo and seasonings before placing atop the rice.

→ Is it possible to make these boats ahead of time?

Cucumbers can be prepped in advance, but assemble shortly before serving to maintain freshness and crunch.

→ How can I make this dish spicier?

Add extra spicy mayo or a sprinkle of chili flakes over the shrimp for more heat.

→ Are mini cucumbers a good alternative?

Absolutely. Mini cucumbers make bite-sized boats perfect for appetizers or party snacks.