Cucumber Sushi Boats Spicy Mayo (Print Version)
# Ingredients:
→ Main Components
01 -
1 English cucumber, halved and scooped
02 -
1 cup cooked jasmine or sushi rice
03 -
10 tiger shrimp, peeled and deveined
→ Seasonings and Sauces
04 -
1 tablespoon avocado oil
05 -
1/4 teaspoon salt
06 -
1/4 teaspoon paprika
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon onion powder
09 -
1/8 teaspoon black pepper
10 -
1 tablespoon spicy mayonnaise, or more to taste
# Instructions:
01 -
Cook 1/2 cup of dry jasmine or sushi rice in 250 ml water with a generous pinch of salt following package directions; set aside.
02 -
Wash and dry the English cucumber. Halve lengthwise, then halve again to yield 4 pieces. Use a small spoon to scoop out the center of each, forming boat shapes.
03 -
Pat the inner cucumber surfaces dry with paper towel. With moistened fingers, spoon cooked rice evenly into each boat, pressing gently to compact.
04 -
In a bowl, pat shrimp dry. Toss with 1 tablespoon avocado oil, salt, paprika, garlic powder, onion powder, and black pepper until evenly coated.
05 -
Heat a ceramic pan over medium-high. Add a small amount of oil and cook shrimp for 1–2 minutes per side until opaque and forming a crust. Remove from pan.
06 -
Dice cooked shrimp finely. Mix with spicy mayonnaise in a bowl, adjusting amount to preferred taste.
07 -
Top the rice-filled cucumber boats with the shrimp mixture. Optionally, place whole shrimp atop the rice and drizzle with spicy mayonnaise.
08 -
Garnish with extra spicy mayonnaise as desired and serve immediately.
# Notes:
01 -
For best texture, ensure cucumbers are thoroughly dried inside before filling with rice.
02 -
Mini cucumbers can be substituted for English cucumber to create bite-sized portions.
03 -
Wet hands prevent rice from sticking during assembly.