Shrimp Sushi Cucumber Boats with Oregon Bay Shrimp

Name: Shrimp Sushi Cucumber Boats with Oregon Bay Shrimp
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese-Inspired
Ingredients: Wild Oregon 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 (kewpie mayo mixed with sriracha), for topping; sesame seeds

Cool cucumber boats are a crisp match for sweet wild Oregon bay shrimp in spicy kewpie mayo. Toasted sesame, green onion and a little extra sriracha add savory heat to every bite.

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Japanese-InspiredAppetizer

Shrimp Sushi Cucumber Boats with Oregon Bay Shrimp

Author:

Declan Chapin, Premier Catch

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Prep Time

10 minutes

Cook Time

0 minutes

These Shrimp Sushi Cucumber Boats are a refreshing, low-carb twist on sushi rolls! Packed with Oregon Bay shrimp in a spicy kewpie mayo, nestled in crisp cucumber "boats" and topped with sesame seeds, they’re perfect as a light lunch, appetizer, or snack.

Ingredients

Wild Oregon 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 (kewpie mayo mixed with sriracha), for topping
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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