This handheld idea — hollowed cucumber quarters filled with creamy avocado, a small bed of sushi rice and three perfectly seasoned shrimp — arrived in my kitchen on a humid summer afternoon when I wanted something cool, textural and quick. I first combined these flavors during a backyard get-together: I had extra cooked sushi rice from a poke bowl, an overripe batch of avocados, and a drawer full of cucumbers. The balance of cool cucumber, silky avocado, warm seasoned shrimp and the subtle tang of spicy mayo was unexpectedly addictive. The combination is light enough for warm weather but substantial enough to satisfy as a small lunch or party nibble.

What makes these boats special is the contrast — crisp cucumber walls that snap against creamy, citrus-bright avocado and plump shrimp with a smoky, slightly spicy edge. The rice adds a soft, comforting chew that makes each bite feel complete. Because the shrimp cooks quickly and most components are either raw or already cooked, you can have a platter on the table in under 30 minutes. My kids loved the finger-food format, and guests kept reaching for one more. I often make a double batch for company because they disappear fast.

Ingredients

• Cooked sushi rice (1 cup): Short-grain rice yields the ideal sticky texture so the rice sits neatly in the cucumber. Use leftover rice or a quick batch cooled to room temperature; brand suggestions include Nishiki or Lundberg for consistent results.
• Large cucumbers (2): Choose firm, straight cucumbers (English or Persian work well) to create tidy boats. Thinner skin helps with presentation; if using waxed cucumbers, scrub well and pat dry.
• Shrimp (24, peeled and deveined): Medium shrimp makes portioning simple — three per boat. Fresh or thawed frozen shrimp both work; buy sustainably sourced when possible.
• Avocados (3): Slightly ripe but not mushy gives creamy mash with some texture. Hass avocados bring rich flavor; if fruit is firm, let sit at room temperature a day before using.
• Spices and seasonings: Olive oil (2 tablespoons), garlic powder, onion powder, paprika, chili powder, dried oregano (each 3/4 teaspoon), salt to taste, and sesame seeds (1 tablespoon) for garnish that adds toasted nuttiness.
• Spicy mayo: 1/4 cup Kewpie or regular mayonnaise, 2 teaspoons Sriracha and 1 teaspoon honey optional for balance. Kewpie adds umami richness if you can source it.
• Garnish: Lime for the avocado mash and extra sesame seeds; microgreens or thinly sliced scallions are optional for extra color and bite.

Instructions

Season the shrimp: In a medium bowl, combine 24 peeled and deveined shrimp with 2 tablespoons olive oil, 3/4 teaspoon each of garlic powder, onion powder, paprika, chili powder and dried oregano, plus salt to taste. Toss until every shrimp has a light, even coating — the oil helps the spices adhere and promotes quick browning in the skillet. Cook the shrimp: Heat a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer (do not overcrowd) and cook until opaque and pink, about 2 minutes per side. Watch for firm texture and an internal temperature around 145°F if using a thermometer. Remove from heat and set aside to rest; residual heat will finish them without drying. Prepare the avocado mash: In a bowl, mash 3 ripe avocados with the juice of 1 lime and salt to taste. Aim for a slightly chunky texture so it provides body under the rice. Lime juice brightens flavor and slows oxidation if you need to hold the mash briefly. Make the spicy mayo: Whisk together 1/4 cup mayonnaise, 2 teaspoons Sriracha and 1 teaspoon honey (optional) until glossy and smooth. Taste and adjust — add more Sriracha for heat or honey for sweetness. Keep refrigerated until assembly. Hollow the cucumbers: Wash and dry 2 large cucumbers. Slice each cucumber lengthwise, then cut the halves in half again to form quarters. Use a small spoon to scoop out seeds and some inner flesh to create a stable hollow well for filling; leave a 1/4-inch rim so the boat holds shape. Assemble the boats: Spoon approximately 1 tablespoon of avocado mash into each cucumber boat. Press a thin layer (about 1–2 tablespoons) of cooked sushi rice over the avocado to anchor the toppings. Arrange three warm shrimp on each boat, drizzle with spicy mayo and sprinkle 1 tablespoon sesame seeds across the platter for a toasty finish.

Storage Tips

Store components separately for the best texture: cooked shrimp in an airtight container for up to 2 days, avocado mash tightly covered with plastic wrap pressed to the surface (or in an airtight container) for up to 1 day, and hollowed cucumbers wrapped in paper towel inside a sealed container to preserve crunch for 24 hours. Assembled boats keep for only a few hours in the refrigerator; the cucumber will soften and the avocado may darken. To reheat shrimp, brief 30–45 second bursts in a hot skillet or a 20-second zap in the microwave will warm them without overcooking.

Ingredient Substitutions

Swap the shrimp for smoked salmon, seared scallops or pan-fried tofu for a vegetarian option (marinate tofu in a little soy and sesame oil first). For a low-carb version, omit the rice and add extra mashed avocado or shredded jicama for crunch. If Kewpie is unavailable, regular mayonnaise thinned with a teaspoon of rice vinegar adds brightness. Replace Sriracha with sambal oelek for a more assertive chili flavor, or use a pinch of cayenne to control heat precisely.

Serving Suggestions

Arrange the boats on a long platter with lime wedges, extra sesame seeds and thinly sliced scallions for color. Pair with a crisp green salad, chilled edamame and a small bowl of ponzu for dipping to build a light Asian-inspired spread. For a party, set up a make-your-own station with warm rice, prepared avocado mash, warmed shrimp and various garnishes so guests can customize each boat.

Seasonal Adaptations

In summer, add diced mango or pineapple to the avocado mash for a tropical lift. During cooler months, swap the cucumbers for thinly sliced roasted sweet potato rounds or endive leaves that hold up to warmer toppings. Holiday parties benefit from festive garnishes — pomegranate seeds add a jewel-like pop and a tart contrast that brightens the overall flavor.

Meal Prep Tips

For efficient meal prep, cook and chill shrimp in advance and store in single-portion containers. Measure the rice into 1–2 tablespoon portions to speed assembly, and keep the spicy mayo in a squeeze bottle for quick drizzling. If you’ll be serving later, hollow cucumbers an hour beforehand and keep the flesh aside for salads or pickling; this prevents the boats from becoming soggy while still allowing rapid final assembly.

Success Stories

Once I made a tray of these for a daughter’s book club — they disappeared in under ten minutes. A neighbor tried them with smoked trout and wrote to say they made the perfect picnic centerpiece. Little touches like toasting the sesame seeds briefly or adding a pinch of flaky salt right before serving have turned a good batch into an exceptional one each time.

These shrimp avocado cucumber boats capture the kind of balance I cook for most often: bright, fresh and texturally interesting. They travel well to potlucks, make a lively lunch and are simple enough for a relaxed weeknight. Give them a try and make them your own — I promise they’ll become a repeat favorite.