Servings: 8, Prep Time: 20 mins, Cook time: 10 mins, Total Time: 30 mins
ingredients:
- 1 cup sushi rice, cooked
- 2 large cucumbers
- 1 tbs seseme seeds
- spicy mayo
shrimp:
- 24 shrimp, peeled + deveined
- 2 tbs olive oil
- 3/4 tsp of each garlic powder, onion powder, paprika, chili powder, dried oregano
- salt to taste
avocado mash:
- 3 avocados, rough mash
- 1 lime, juiced
- salt to taste
instructions
shrimp:
-
Coat your shrimp in olive oil and all the seasonings listed.
-
Heat a large skillet on medium high and cook your shrimp until opaque – about 2 minutes per side.
avocado mash:
-
Combine all ingredients and taste to adjust anything.
assembly:
-
Wash and dry your cucumbers well. Slice them in half and then again those halves in half. Using a spoon or grapefruit spoon, scoop out as much of the seeds and flesh as possible.
-
First spread in about 1 tablespoon of the avocado mash into each cucumber boat. Then add the rice and spread out. Top with three shrimp, drizzle with spicy mayo and sprinkle with sesame seeds.
nutrition
Calories: 307kcal | Carbohydrates: 29g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 83mg | Potassium: 503mg | Fiber: 7g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 1mg