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Cucumber Sushi Boats Recipe
Ben Carraoli

Cucumber Sushi Boats Recipe

I recently tried making Cucumber Sushi Boats at home, and I have to tell you—they were a total game-changer! I love sushi, but sometimes rolling nori and rice feels too fussy. These boats give you all the flavor of sushi without the work of rolling, and they look gorgeous on a plate.
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Total Time 15 minutes
Calories: 179
Ingredients Method Notes

Ingredients
  

  • 2 large English cucumbers washed and halved
  • 1 cup jasmine rice
  • 8 –10 medium shrimp peeled, deveined, thawed
  • 1 tablespoon olive oil
  • 2 tablespoons of spicy mayo
  • Salt
  • Optional garnishes:

Method
 

  1. Wash the cucumbers thoroughly and slice them in half lengthwise. Using a small spoon, scoop out the seeds to create a hollow “boat.” Pat the inside dry with a paper towel to avoid soggy boats. I like chilling cucumbers in the fridge for 10 minutes before filling—they stay crisp longer.
  2. Cook jasmine rice according to the package instructions, adding a pinch of salt for flavor. Once cooked, fluff the rice with a fork and allow it to cool slightly. I sometimes let it sit for 5 minutes while preparing the shrimp, which prevents the cucumber from getting soggy.
  3. Season the shrimp with olive oil, a pinch of salt, and your favorite spices. Heat a pan on medium-high and cook the shrimp for 1–2 minutes per side until slightly crispy. I like dicing the shrimp into bite-sized pieces for easier topping. This step is quick, but keeping an eye on shrimp is important—they cook very fast!
  4. Fill each cucumber boat with rice, pressing gently with wet fingers to avoid sticking. Top with shrimp and drizzle with spicy mayo. Add optional garnishes like sesame seeds, avocado, or chopped green onions. I enjoy layering flavors by adding a little mayo first, then shrimp, then a small drizzle on top. It makes each bite perfectly balanced.

Notes

  • I always use wet fingers to press rice—it prevents sticking and makes shaping easier.
  • Chilling cucumbers beforehand enhances crunch.
  • Mix sriracha directly into mayo for extra heat if I want a spicier kick.
  • Cook shrimp just before assembling for maximum juiciness.
  • Garnishes not only add flavor but make the dish look professional.