Shrimp Sushi Boats
Crisp cucumber boats filled with sticky rice, seasoned shrimp, and creamy avocado – a fresh, no-roll approach to homemade sushi!
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Cooking tools:
- Air fryer
- Cutting board
- Chef's knife
- Pot
- Stove
- Melon baller
- Spoon
- Mixing bowl
- Peeler
- Skillet
- Airtight container
- Refrigerator
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)
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