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–+ servings
Shrimp Sushi Boats

Indulgent Shrimp Sushi Boats for a Fresh Homemade Delight

Explore delicious Shrimp Sushi Boats, a versatile and visually stunning appetizer perfect for interactive dining.
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Prep Time 30 minutes
Cook Time 18 minutes
Resting Time 10 minutes
Total Time 58 minutes
Servings: 4 boats
Course: Appetizers
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 1 cup sushi rice Rinse thoroughly for a fluffy texture.
  • 1.25 cups water For cooking the rice.
  • 3 tablespoons rice vinegar Enhances flavor.
  • 1 tablespoon sugar Optional for sweetness.
  • 0.5 teaspoon salt Adjust to taste.
For the Filling
  • 1 pound shrimp Substitute with crab, tofu, or vegetables.
  • 1 medium avocado Creamy richness; mango can be a substitute.
  • 1 medium cucumber Can use bell peppers or carrots.
For Assembly
  • 4 sheets nori (seaweed) Choose high-quality for best results.
  • optional toppings Include sriracha or sesame seeds for extra flavor.

Equipment

  • rice cooker
  • Pot
  • wooden spatula
  • kitchen scissors
  • small bowl

Method
 

Preparation Steps
  1. Begin by rinsing sushi rice under cold water until clear. Cook in rice cooker with water.
  2. Mix rice vinegar, sugar, and salt until dissolved for the vinegar mixture.
  3. Fold vinegar mixture into cooled sushi rice without mashing it.
  4. Boil shrimp in salted water for 2-3 minutes until pink and opaque. Cool and shell.
  5. Cut nori into boat shapes around 3 x 6 inches.
  6. Pack sushi rice into nori, then layer with shrimp, avocado, and cucumber.
  7. Serve assembled boats on a platter with soy sauce and wasabi.

Nutrition

Serving: 1boatCalories: 250kcalCarbohydrates: 35gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use the freshest ingredients for the best flavor and texture. Assemble boats just before serving to avoid soggy nori.

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