Cucumber Sushi Boats
Cucumber Sushi Boats offer a vibrant and refreshing twist on traditional sushi, perfect for both casual gatherings and special occasions. These delightful appetizers feature crisp cucumber halves filled with fluffy rice and succulent shrimp, all topped with a creamy spicy mayo that adds just the right kick. They are not only visually appealing but also bursting with flavor—a true celebration of freshness in every bite! This dish invites you to unleash your creativity in the kitchen while providing a healthy, low-carb alternative to classic sushi rolls. Whether enjoyed as an appetizer or a light meal, these Cucumber Sushi Boats are sure to impress your guests and satisfy your cravings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (2 boats per serving) 1x
- Category: Appetizer
- Method: Sautéing
- Cuisine: Asian
Ingredients
- 1 English cucumber
- 1 cup cooked rice (sushi or jasmine)
- 10 tiger shrimp (peeled and deveined)
- 1 tablespoon avocado oil
- 1 tablespoon spicy mayo (to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
Instructions
- 1. Cook the rice according to package instructions. Allow it to cool slightly.
- 2. Cut the cucumber lengthwise and scoop out the insides to create boat shapes.
- 3. Pat shrimp dry; season them with avocado oil, salt, paprika, garlic powder, onion powder, and pepper.
- 4. Heat a non-stick skillet over medium-high heat and sauté shrimp until golden brown, about 1–2 minutes per side.
- 5. Chop cooked shrimp and mix with spicy mayo.
- 6. Fill each cucumber boat with rice and top generously with the shrimp mixture.
Nutrition
- Serving Size: 2 filled cucumber boats (approximately 150g)
- Calories: 220
- Sugar: 1g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg
Find it online: https://chopandcooktips.com/cucumber-sushi-boats/