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Shrimp Cucumber Boats

Fresh and crunchy cucumber boats filled with fluffy rice, creamy avocado, and seasoned shrimp, then finished with Kewpie mayo, chili crisp, and Seto Fumi Furikake. This easy meal serves two and comes together in under 25 minutes.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Main Course, Snack
Calories 440 kcal

Ingredients
  

  • 3 baby cucumbers
  • 12 small shrimp peeled and deveined
  • 1 tsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1 cup cooked jasmine rice
  • 1 ripe avocado diced
  • 2 tbsp Kewpie mayonnaise
  • 1 tbsp chili crisp or to taste
  • 2 tsp Seto Fumi Furikake rice seasoning

Instructions
 

  • Pat the shrimp dry using paper towel. Season with the paprika, salt, and black pepper.
  • Heat the olive oil in a skillet over medium-high heat.
  • Add the shrimp and cook for 1 to 2 minutes per side, or until pink, opaque, and cooked through. Remove from the heat.
  • Slice each baby cucumber in half lengthwise.
  • Use a small spoon to gently scoop out the seeds and some of the centre of each cucumber, creating six cucumber boats.
  • Divide the cooked rice evenly between the cucumber boats, gently pressing it into the hollowed centres.
  • Top each cucumber boat with diced avocado and cooked shrimp.
  • Drizzle with Kewpie mayonnaise and chili crisp.
  • Sprinkle with Seto Fumi Furikake and serve immediately.
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