Shrimp Avocado Cucumber Boats (Print Version)

# Ingredients:

→ Base

01 - 1 cup cooked sushi rice
02 - 2 large cucumbers
03 - 1 tablespoon sesame seeds

→ Shrimp

04 - 24 shrimp, peeled and deveined
05 - 2 tablespoons olive oil
06 - 0.75 teaspoon garlic powder
07 - 0.75 teaspoon onion powder
08 - 0.75 teaspoon paprika
09 - 0.75 teaspoon chili powder
10 - 0.75 teaspoon dried oregano
11 - Salt, to taste

→ Avocado Mash

12 - 3 avocados, roughly mashed
13 - 1 lime, juiced
14 - Salt, to taste

→ Spicy Mayo

15 - 0.25 cup Kewpie mayonnaise or regular mayonnaise
16 - 2 teaspoons Sriracha sauce
17 - 1 teaspoon honey (optional)

# Instructions:

01 - Toss shrimp with olive oil, garlic powder, onion powder, paprika, chili powder, dried oregano, and salt until evenly coated.
02 - Heat a large skillet over medium-high heat. Sear shrimp in a single layer until opaque and pink, about 2 minutes per side. Remove from heat.
03 - In a mixing bowl, combine roughly mashed avocados with lime juice and salt. Mix to desired consistency and adjust seasoning as needed.
04 - Whisk mayonnaise, Sriracha sauce, and honey (if using) in a small bowl. Taste and adjust to preference.
05 - Wash and thoroughly dry cucumbers. Slice each cucumber in half lengthwise, then halve again to create four long sections per cucumber.
06 - Use a spoon or grapefruit spoon to scoop out seeds and some inner flesh, forming boat-shaped hollows.
07 - Spread about 1 tablespoon of avocado mash in the hollowed cucumbers. Add a layer of sushi rice, distribute evenly.
08 - Arrange three cooked shrimp on each cucumber section. Drizzle with spicy mayo and finish with a sprinkle of sesame seeds.

# Notes:

01 - For best texture, assemble just before serving to prevent cucumbers from becoming soggy.

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