Last weekend, I found myself with an intense sushi craving but zero desire to change out of my sweatpants and venture to our local Japanese restaurant. Looking through my fridge, I spotted some cucumbers, leftover rice, and shrimp I’d been saving for dinner later in the week. That’s when inspiration struck – why not bring the sushi experience home with a lighter, fresher twist? These shrimp sushi boats were born out of that lazy Sunday afternoon, and they’ve quickly become one of my favorite quick meals when I want something that feels special without all the work. The crisp cucumber “boats” provide the perfect vessel for sticky rice, tender shrimp, and all those delicious sushi toppings we love. The best part? They’re completely customizable based on what you have on hand, and they come together in under an hour!
Making Shrimp Sushi Boats
These sushi boats are incredibly simple to make, which is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
First, you’ll prepare your cucumbers by washing them thoroughly, cutting off the ends, and slicing them lengthwise. If they’re rolling around on your cutting board, you can slice a small portion off the bottom to create a flat surface. Then, using a spoon, carefully scoop out the seeds to make a nice, deep well for all your fillings. This is the perfect job for a melon baller if you have one!
While you’re prepping the cucumbers, cook your sticky rice according to package directions. Once it’s done, let it cool slightly before mixing in the rice vinegar, which gives it that signature sushi rice flavor. For the shrimp, I like to quickly cook them in the air fryer after tossing them in a mixture of Bachan’s Japanese BBQ sauce and a bit of sriracha for heat, but you could also sauté them or even use pre-cooked shrimp from the store to save time.
Assembly is the fun part! Fill each cucumber boat with a layer of seasoned sticky rice, then top with pieces of avocado and your cooked shrimp. Drizzle with unagi sauce and spicy mayo (just mix mayo with sriracha), then finish with a sprinkle of sesame seeds. These boats are best enjoyed immediately but can be stored in an airtight container in the fridge for up to 24 hours if needed. Enjoy!
For more sushi inspo, check out my Air Fryer Crispy Rice Sushi – one of my most popular recipes for a reason!
Shrimp Sushi Boats
Equipment
- Vegetable Peeler
- Air Fryer
- Cutting Board
- Mixing Bowl
Ingredients
- 4 cucumbers sliced lengthwise and seeds scooped out
- 1 cup sticky rice cooked and mixed with 2 tsp rice vinegar
- 1 lb shrimp cooked, peeled, and deveined
- 2 tbsp Bachan’s Japanese BBQ sauce or soy sauce
- 1 tsp sriracha for shrimp seasoning
- 1 avocado cut into small pieces
- 2 tbsp unagi (eel) sauce
- 2 tbsp mayonnaise
- 1 tsp sriracha for spicy mayo
- 1 tbsp sesame seeds for topping
Instructions
- Wash cucumbers thoroughly and cut off the ends. Slice each cucumber lengthwise and cut a small portion off the bottom if needed to prevent rolling.
- Using a spoon or melon baller, scoop out the seeds to create a deep well in each cucumber half.
- Cook sticky rice according to package directions. Once cooked, let cool slightly and mix with rice vinegar.
- Toss peeled and deveined shrimp in a mixture of Bachan’s Japanese BBQ sauce and sriracha. Cook in air fryer at 380°F for 5-7 minutes or until pink and cooked through. Alternatively, sauté in a pan until cooked.
- Fill each cucumber boat with a layer of seasoned sticky rice.
- Top the rice with avocado pieces and cooked shrimp.
- Mix mayonnaise with 1 tsp sriracha to create spicy mayo.
- Drizzle unagi sauce and spicy mayo over each boat.
- Finish with a sprinkle of sesame seeds.
- Serve immediately or refrigerate for up to 24 hours.
