So Here's the Story On Spicy Shrimp Cucumber Sushi Boats
If I'm being totally honest, the first time I tried making something sushi-adjacent at home, it was purely because I was craving sushi but my wallet was, let's just say, not in favor. Rolling real sushi? Not happening—I never quite got the hang of that. But! Slicing a cucumber in half and piling it with spicy shrimp and whatever I could scrounge up in the fridge? Absolutely within reach (plus, way less cleanup, which, y'know, life). For me, Spicy Shrimp Cucumber Sushi Boats started as a lazy night workaround and somehow, over time, turned into the thing people ask for when they drop by, usually with a cheeky "so, those boat-thingies again?"
Why I Think You'll Get a Kick Out of This
I make this when I want to look like I did something fancy (but secretly spent about 15 mins). My family goes nuts for these—I mean, my kid calls them "shrimp canoes" and eats his body weight. Honestly, once I forgot to buy cilantro, just chucked chopped spring onion on top instead, and even my husband, who is suspicious of anything green, ate five. There's no rice to mess up or seaweed to stick to everything; it's kinda the perfect snack when you want that sushi kick without the drama (though, fair warning, I once ended up with sriracha on the dog—don't ask).
All the Stuff You'll Need (But Be Flexible!)
- 3 large cucumbers (Honestly, any crunchy cucumber works; Granny always swore by English ones, but I use whatever's rolling around the veggie drawer)
- 200g cooked shrimp (tail-off is easiest; sometimes I use those little frozen ones, thawed, if I'm lazy or it's raining and I can't be bothered to shop)
- 3 tablespoons mayo (Kewpie mayo is what the fancy recipes say, but I've used plain Hellmann's, and it's just grand)
- 1 tablespoon sriracha (Dial it up or down, or swap for chili-garlic sauce if that's your jam)
- 1 teaspoon sesame oil (skip it if you're out, but it does make it sort of nutty-good)
- 1 small avocado, diced (optional, but I think it makes everything silkier, unless you're one of those avocado skeptics)
- A couple of spring onions, sliced thin (or red onion, if you're feeling bold; totally works)
- Toasted sesame seeds, for sprinkling
- Soy sauce, for drizzling (ish, optional!)
- Nori sheets, shredded (not essential, but if you have leftover seaweed snacks from the kids' lunchboxes, rip those up and toss them on top – trust me)
- Pinch of salt and black pepper (I mean, come on, you were going to anyway!)
Here's How I Throw It All Together
- Prep the cucumbers: Grab your cucumbers, slice 'em in half lengthways. Scoop out the seeds with a spoon to make little boaty hollows (don't worry if you over-scoop and poke through—it happens, just eat that one immediately and don't tell anyone).
- Mix up the shrimp: In a bowl, stir together mayo, sriracha, and sesame oil. Dump in the shrimp and avocado, give it all a good sloppy stir. Salt and pepper to taste. Personally, this is when I sneak a taste and adjust the spice—sometimes I just end up eating a chunk straight, oops.
- Fill the boats: Pile the shrimp mixture into each cucumber half. I use a spoon and sort of schmear it in, but feel free to be as meticulous or slapdash as you want. Top with spring onions, sesame seeds, and those scrappy bits of nori if you've got them.
- Final flourish: Drizzle a zippy streak of soy sauce over the top if you like, or just serve it with a dish on the side.
On second thought, maybe skip the soy sauce if the filling is already pretty salty. Or don't—I've never been able to stop myself going overboard with the soy bottle.
Notes From the (Occasionally Chaotic) Kitchen
- Cucumbers can be a bit watery. Dry the boats with a paper towel before filling, or you'll end up with soupy sushi (learned that the hard way!).
- If you want it extra spicy, toss in a sprinkle of cayenne. But start with less—you can always add, but wow, it's hard to un-spice.
- Actually, I find it works better if you let the filling chill in the fridge for 10 mins, but if you're hangry, go for it right away.
Experiment Zone (Some Worked; Some Really Didn't)
- Tried swapping shrimp for tinned tuna. Not bad at all, though my son objected loudly.
- Once attempted smoked salmon instead of shrimp—SO good, just cut back the sesame oil a little so it doesn't get too rich.
- Did try stuffing leftover chicken in once. Wouldn't recommend; the texture just felt off. Maybe that's just me?
- You could skip the avocado if you hate the stuff, but I reckon it's a key player.
- I googled once to see if other folks tried adding cream cheese, and if you're game, here's a sushi-inspired idea that does just that (thanks, Nami!).
If You Don't Have Fancy Sushi Gear (Like Me, Most Days)
All you need is a sharpish knife and a spoon for scooping out the cucumber. No sushi mat, no rolling expertise, nada. Once, I used a melon baller because it was clean and right there on the counter. It worked fine, though the boats were a bit uneven. Also, don’t panic if you don't have nori—honestly, the cucumber and shrimp are the real MVPs here.
How Long This Actually Lasts (Not Long in My House)
Technically, you could keep leftovers in the fridge in an airtight container for up to a day. Real talk? Mine rarely make it past an episode of Bake Off. The filling starts to get a bit weepy after 24 hours, so eat up quickly. (Psst—makes a decent midnight snack straight from the fridge, though the cucumber is never quite so crisp.)
How We Serve 'Em (Beyond Just Gobbling)
Usually I just plop the boats on a big plate, sprinkle extra spring onions for drama, and maybe toss some edamame on the side. Sometimes we use chopsticks, sometimes just hands (kids definitely prefer hands, no surprise there). Oh! And my cousin dips hers in homemade ginger sesame sauce—totally tasty if you’re feeling fancy.
Some Pro Tips Learned (the Hard-ish Way)
- Don’t rush slicing the cucumber—I've gotten cocky and nearly lost a thumb. Go slow, sharp knife.
- Definitely taste the shrimp filling before you load up the boats. Once I forgot, and it was almost neon with sriracha (palette cleansed, at least).
- Don’t prep these hours ahead unless you want soggy cucumber. Give yourself 15–20 minutes at most in advance (trust me).
FAQs (AKA, Stuff People Have Actually Asked Me)
- "Do I absolutely need to use shrimp?"
Not at all! Like I said, tuna works, tofu even (though it's not my personal favourite, but hey). Or try crab sticks—fake crab is cheap, cheerful, and works in a pinch. - "Can I make these ahead for a party?"
Sort of—prep the filling and hollow out the cucumbers, keep separate in the fridge. Assemble right before guests arrive, or people get watery boats. (Once tried assembling in the morning for an evening party... meh. Never again.) - "Is there a way to make it dairy- or egg-free?"
I’ve swapped vegan mayo when cooking for my mate Max—worked fine. The flavor’s a bit less rich, but if you double the sriracha, nobody can tell (except Max, who always tells me anyway). - "Do I need to peel the cucumbers?"
Nah. I like the extra crunch, but if your cucumbers have especially thick skins or waxy bits, a quick peel doesn't hurt. Up to you—who am I to judge?
And if you want other fun ideas for not-quite-sushi recipes or just need a laugh, check out this guide from Bon Appetit—some of those ideas are wild, but hey, inspiration strikes where it strikes.
Anyway, that’s it—my somewhat rambling, always evolving Spicy Shrimp Cucumber Sushi Boats. I hope you give them a go, and if you discover a combination I haven't tried, drop me a note (or just gloat in your own kitchen, no judgment). Happy snacking!
Ingredients
- 2 large cucumbers
- 1 cup cooked sushi rice
- 8 oz cooked shrimp, peeled and chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
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1Cut cucumbers in half lengthwise and use a spoon to scoop out the seeds, creating boat shapes.
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2In a small bowl, mix mayonnaise, sriracha sauce, and soy sauce to make the spicy sauce.
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3In another bowl, combine the chopped shrimp with half of the spicy sauce and rice vinegar; mix well.
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4Fill each cucumber boat with a layer of cooked sushi rice, gently pressing it into the cavity.
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5Top the rice with the spicy shrimp mixture, then drizzle with remaining spicy sauce.
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6Garnish with toasted sesame seeds and sliced scallions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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