Shrimp Sushi Cucumber Boats with Oregon Bay Shrimp
Declan Chapin
These Shrimp Sushi Cucumber Boats are a refreshing, low-carb twist on sushi rolls! Packed with Oregon Bay shrimp, creamy avocado, and savory sushi rice, all nestled in crisp cucumber "boats," they’re perfect as a light lunch, appetizer, or snack. Easy to make and full of flavor!
Ingredients
Wild Oregon Bay Shrimp, about ½ cup per serving
large cucumbers, halved lengthwise and seeds scooped out
2 tbsp kewpie mayo
1 tsp+ sriracha
1 tsp toasted sesame oil
2 tbsp green onions, diced
sriracha mayo
sesame seeds
Directions
Prepare the Cucumbers: Halve the cucumbers lengthwise and scoop out the seeds to create "boats."
Make the Filling: In a bowl, combine the Oregon Bay shrimp, kewpie mayo, sriracha, green onions, and sesame oil. Mix until evenly combined.
Assemble the Boats: Fill each cucumber boat with the shrimp mixture, pressing lightly to pack it in.
Add Toppings: Top with sriracha mayo and green onions. Sprinkle with sesame seeds.
Serve and enjoy!
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