These cucumber shrimp boats are packed with flavor and texture, thanks to a spicy mayo drizzle, soy-sauce shrimp and crunchy umami furikake. We use mini cucumbers, but if you can't find them, you can swap in two regular cucumbers. Be sure to squeeze out the liquid from the scooped-out cucumber to prevent sogginess., August 2022


Credit: Photographer: Fred Hardy II, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle

Recipe Summary

15 mins
15 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Slice cucumbers lengthwise; scoop out the insides to create hollow boats. Chop the scooped-out cucumber; place in a clean dish towel and squeeze out excess moisture. Transfer to a small bowl. Add ginger, cilantro and vinegar to the squeezed cucumber; stir to combine. Set aside. 

  • Heat a large nonstick skillet over medium-high heat. Toss together shrimp, oil and soy sauce in a medium bowl. Add the shrimp in an even layer to the skillet; cook until opaque on both sides and cooked through, 2 to 3 minutes per side.

  • Stir together mayonnaise and sambal oelek in a small bowl. Divide rice evenly among the cucumber boats; top each boat with 3 shrimp. Top with some of the cucumber relish, and drizzle with spicy mayonnaise. Sprinkle with furikake.

Nutrition Facts

2 boats
285 calories; protein 8g; carbohydrates 21g; dietary fiber 2g; sugars 3g; fat 18g; saturated fat 3g; mono fat 3g; poly fat 1g; cholesterol 72mg; vitamin a iu 240IU; vitamin b3 niacin 2mg; vitamin c 4mg; vitamin d iu 1IU; vitamin e iu 2IU; folate 22mg; vitamin k 26mg; sodium 459mg; calcium 45mg; iron 1mg; magnesium 47mg; phosphorus 176mg; potassium 307mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 3mg; selenium 14mcg.