Shrimp Sushi Cucumber Boats For A Light Lunch

By Devi Poojari

These deliciously light shrimp sushi boats are a great way to combine salad, carbs and protein in an edible cucumber cup, making it a great working lunch.

INGREDIENTS

2 small cucumbers, cut in half 6 medium-sized shrimp 1 teaspoon sriracha 1 teaspoon mayonnaise 1 teaspoon soy sauce 1 teaspoon rice vinegar ¼ teaspoon sesame oil 1 teaspoon vegetable oil 1 teaspoon sesame seeds 5-6 tablespoons sticky rice ½ avocado, sliced Salt to taste

METHOD

Cut the cucumbers lengthwise, in half and scoop out some of the seeds.

METHOD

Add the soy sauce, sesame oil and rice vinegar to the rice and mix well.

METHOD

Fill up the cucumber with the seasoned rice and layer sliced avocado on top.

METHOD

Heat the vegetable oil in a pan and cook the shrimp, sprinkling some salt to season.

METHOD

Toss the cooked shrimp in sriracha and mayonnaise and place on top of the avocado.

METHOD

Sprinkle some sesame seeds on top and eat at room temperature or cold.