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Spicy Shrimp Cucumber Sushi Boats

These delightful Spicy Shrimp Cucumber Sushi Boats combine succulent shrimp with a crunchy cucumber shell and zesty toppings for a refreshing twist on traditional sushi.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Light Meal
Cuisine: Fusion, Japanese
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 unit cucumber For the base of the sushi boats
  • 8 oz cooked shrimp, chopped Make sure the shrimp is halal
  • 1/4 cup mayonnaise Ensure the mayonnaise is free from non-halal ingredients
  • 1 tablespoon sriracha sauce Adjust to taste based on spice preference
  • 1 unit avocado, diced Adds creaminess
  • 1/4 cup green onions, chopped For freshness
  • to taste unit sesame seeds for garnish For crunchy finish

Method
 

Preparation
  1. Slice the cucumber in half lengthwise and scoop out the seeds gently to create a hollow 'boat' for the filling.
  2. In a mixing bowl, combine the chopped shrimp, mayonnaise, and sriracha sauce, stirring until well-coated.
  3. Fold in the diced avocado and chopped green onions gently.
  4. Fill each cucumber half with the shrimp mixture, packing it generously.
  5. Sprinkle sesame seeds on top for garnish.
  6. Arrange on a serving platter and enjoy immediately or chill until serving.

Notes

To maintain crispness, prepare shortly before serving. Store leftovers in an airtight container for up to 24 hours, but reheating is not recommended as they are best served cold.