Shrimp Sushi Boats
Shrimp Sushi Boats are a creative, elegant take on sushi — tender shrimp, creamy avocado, and crisp cucumber nestled in perfectly seasoned sushi rice and wrapped in nori. This simple, fun recipe brings sushi-bar quality right to your table in just a few easy steps.
Equipment
- Pot
- Mixing Bowl
- Sharp knife
- Cutting board
Ingredients
Main Ingredients
- 2 cups sushi rice
- 1 lb shrimp peeled and deveined
- 4 sheets nori (seaweed)
- 1 avocado sliced
- 1 cucumber julienned
Vinegar Mixture
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For Serving
- soy sauce
- wasabi
Instructions
- Rinse sushi rice under cold water until water runs clear. Cook rice according to package instructions.
- In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved to make the sushi seasoning.
- Fold the vinegar mixture gently into the cooked rice. Let cool to room temperature.
- Bring a pot of salted water to a boil. Add shrimp and cook until pink, about 2–3 minutes. Drain and cool.
- Cut nori sheets into small ‘boat’ shapes. Place a scoop of rice in each nori boat, pressing gently to shape.
- Top each boat with shrimp, avocado slices, and cucumber strips.
- Serve immediately with soy sauce and wasabi on the side.
Notes
For a fun twist, add spicy mayo, sesame seeds, or pickled ginger on top. Assemble just before serving to keep the nori crisp. Use tamari for a gluten-free option.