Spicy Shrimp Cucumber Sushi Boats are a fresh and fun way to enjoy sushi flavors without all the fuss of rolling seaweed and sticky rice. Crisp cucumber slices cradle spicy, flavorful shrimp mixed with a little kick of heat and a touch of creaminess. It’s light, bright, and perfect for a quick snack or a party appetizer.
I love making these because they come together so fast, and everyone always asks for seconds. The cool crunch of the cucumber pairs perfectly with the spicy shrimp, and you don’t have to worry about messing with sushi rice or sticky hands. It’s a great recipe to have on hand when I want something impressive but easy to put together.
For serving, I like to arrange the sushi boats on a big platter and sprinkle on some sesame seeds and chopped green onions to give them a little extra pop. They’re perfect with a side of soy sauce or even a drizzle of spicy mayo if you want more heat. These boats always make me smile—they’re so simple but feel special, and they’re a fresh twist that’s great for any day of the week.
Key Ingredients & Substitutions
Cucumbers: Choose firm, fresh cucumbers like English or Persian varieties. They have fewer seeds and thinner skin, making them easier to scoop and eat. If you don’t have these, regular garden cucumbers work fine—just peel if the skin is thick or waxed.
Shrimp: Cooked shrimp is key here for ease and texture. You can use fresh or frozen shrimp—just thaw and cook before chopping. For a mild twist, try cooked crab meat or chopped cooked chicken instead.
Mayonnaise & Sriracha: Kewpie mayo adds a creamy, slightly sweet flavor, but you can use regular mayo or a vegan mayo if preferred. Adjust the Sriracha for spice level or swap for a chili garlic sauce or hot sauce of choice.
Rice (optional): Sushi rice adds fullness and traditional texture but can be skipped for a lighter, low-carb option. If you want rice but don’t have sushi rice, short-grain rice works well too.
How Can I Make the Perfect Cucumber “Boats” Without Breaking Them?
Creating sturdy cucumber boats is a little trickier than it looks, but with a few tips, it gets easy:
- Pick cucumbers that are firm and straight—they’re less likely to crack when scooped.
- Slice cucumbers lengthwise slowly and use a small spoon or melon baller to gently scoop out seeds and some flesh without puncturing the bottom.
- Don’t scoop too deep; leave enough cucumber flesh for structure.
- If your cucumber skins are thick or bitter, peel stripes along the cucumber before slicing to combine texture and taste.
- Keep the boats chilled before filling—they hold up better and taste refreshing!
Equipment You’ll Need
- Small spoon or melon baller – I like it because it gently scoops out the seed cavity without breaking the cucumber.
- Sharp knife – makes clean cuts for slicing cucumbers and chopping ingredients.
- Measuring spoons – help add just the right amount of mayo, Sriracha, and seasonings.
- Mixing bowl – for combining the shrimp and sauce mixture easily.
- Serving platter – to display the cucumber boats attractively and keep everything tidy.
Flavor Variations & Add-Ins
- Use cooked crab or lobster instead of shrimp for a richer seafood flavor.
- Add slices of avocado or mango for extra creaminess and sweetness.
- Mix in diced cucumber or chopped water chestnuts for added crunch and freshness.
- Sprinkle with wasabi powder or a squeeze of lemon/lime for a citrus punch or extra spice.
Spicy Shrimp Cucumber Sushi Boats
Ingredients You’ll Need:
Main Ingredients:
- 2 large cucumbers
- 1 cup cooked shrimp, chopped into bite-sized pieces
- ½ cup cooked sushi rice (optional for fullness)
- 3 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
- 1-2 tablespoons Sriracha or other hot sauce (adjust for desired spice)
- 1 teaspoon soy sauce or tamari
- 1 teaspoon sesame oil
- 2 green onions, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon toasted sesame seeds (black and/or white)
- Pinch of salt
- Optional: a sprinkle of furikake (Japanese rice seasoning)
How Much Time Will You Need?
This recipe takes about 15 minutes total. Most of that time is prepping the ingredients — cleaning and hollowing cucumbers, chopping shrimp, mixing the spicy sauce, and assembling the boats. There’s no cooking involved if your shrimp are already cooked, making it a quick and fresh appetizer or light meal!
Step-by-Step Instructions:
1. Prepare the Cucumber Boats:
Wash the cucumbers and cut each one in half lengthwise. Use a spoon to scoop out the seeds and some flesh carefully, creating boat-like halves with enough space for the filling. Try not to scoop too deep to keep them sturdy.
2. Cook or Prepare Your Rice (Optional):
If you’re including sushi rice, cook it according to package instructions, let it cool to room temperature, then set aside. This step is optional if you prefer a lighter snack without rice.
3. Make the Spicy Shrimp Sauce:
In a medium bowl, combine the mayonnaise, Sriracha, soy sauce, and sesame oil. Mix until smooth and evenly blended.
4. Toss Shrimp in Sauce:
Add the chopped cooked shrimp into the sauce mixture. Gently toss everything together so each shrimp piece is nicely coated with the spicy mayo.
5. Assemble the Sushi Boats:
If using rice, spoon a layer into each cucumber boat first. Then, evenly distribute the spicy shrimp mixture on top.
6. Garnish and Serve:
Sprinkle chopped green onions, cilantro, and toasted sesame seeds over the top. If you like, add a light dusting of furikake for an extra burst of flavor. Serve immediately and enjoy the fresh, crunchy, and spicy delight!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp before chopping and mixing. Thaw them overnight in the fridge or quickly under cold running water in a sealed bag. Pat dry to avoid excess moisture in your filling.
Is It Okay to Skip the Sushi Rice?
Absolutely! The sushi rice adds a traditional texture and extra fullness, but if you want a lighter, low-carb option, just omit it. The spicy shrimp and crisp cucumber make a tasty combo all on their own.
How Should I Store Leftovers?
Store any leftover shrimp mixture and cucumber boats separately in airtight containers in the fridge for up to 2 days. Assemble fresh just before serving to keep cucumbers crisp and prevent sogginess.
Can I Make These Ahead of Time?
You can prepare the shrimp mixture up to a day in advance and refrigerate. However, stuff the cucumbers and garnish just before serving to maintain the freshest texture and flavor.
