Shrimp Sushi Boats
A fresh, light alternative to traditional sushi that's easy to make at home!
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.
Nutrition
Calories: 221kcalCarbohydrates: 27gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 421mgPotassium: 425mgFiber: 4gSugar: 4gVitamin A: 261IUVitamin C: 8mgCalcium: 69mgIron: 1mg
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