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Cucumber Shrimp Sushi Boats

Fresh, crunchy, and loaded with shrimp! These easy cucumber sushi boats are topped with sushi rice, sweet unagi sauce, spicy mayo, and sesame seeds. All the delicious flavors of sushi without the rolling!
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Prep Time 3 minutes
Total Time 3 minutes
Course: Appetizer, Main Course
Cuisine: American, Japanese
Ingredients Method

Ingredients
  

  • 1 large cucumber
  • ½ cup cooked sushi rice
  • 10-12 cooked shrimp peeled and deveined
  • Unagi sauce eel sauce, for drizzling
  • Sriracha mayo for drizzling
  • 1 green onion finely sliced
  • 1 teaspoon toasted sesame seeds

Method
 

  1. Prepare the Cucumber: Slice the cucumber in half lengthwise. Use a spoon to scoop out the seeds, creating two shallow boats. Pat the inside dry with a paper towel.
  2. Add the Rice: Spoon cooked sushi rice into each cucumber half, pressing gently to create an even layer.
  3. Add the Shrimp: Arrange 5–6 cooked shrimp on top of the rice in each cucumber boat.
  4. Drizzle the Sauces: Drizzle unagi sauce and sriracha mayo generously over the shrimp.
  5. Garnish and Serve: Sprinkle with sliced green onions and toasted sesame seeds. Slice into bite-sized pieces or enjoy whole. Serve immediately!