To be honest, this Spicy Shrimp Cucumber Sushi recipe is one of my finest kitchen tricks. It’s a combination of fresh, spicy, crunchy, and above all, so satisfying that I can hardly notice the absence of rice. It is a recipe that turns you into a sushi master without the trouble of getting the rolling right or having sticky rice all over the place.

I have to admit that I was a bit doubtful at first when I tried this out. Cucumber instead of rice? Shrimp instead of tuna? But after tasting it, I had to say—“wow.” First there’s the spicy mayo, then the cool cucumber crunch, and lastly the savory shrimp finish. It’s light yet very tasty, fun but still classy.

What Is Spicy Shrimp Cucumber Sushi?

Consider this as a sushi roll that has shed off the rice and taken only the freshest cucumber ribbons. You pack spicy shrimp and creamy avocado into thin slices of cucumber to make a low-carb, high-protein, flavor-giant roll. It has everything you love about sushi—without a bamboo mat, sticky fingers, or a sushi chef’s patience.

Why This Recipe Is Special

This sushi is not only good to look at, but it is also intelligent. The same umami flavor that you expect from the restaurant rolls is served here, but with a refreshing twist that is lighter, faster, and much easier to do at home. Besides, it is wonderful for people who want to reduce carb intake or for those who just feel like having something fresh with that chili kick.

Why You’ll Love This Recipe

Fresh and spicy flavor combo – The creamy, fiery shrimp filling meets crisp cucumber for that perfect bite.
No sushi rice needed – Less prep, fewer carbs, and no stress.
Quick and impressive – Perfect for dinner parties or weekday lunches.
Customizable – Swap shrimp for crab, tuna, or even tofu if you want a twist.
Healthy and satisfying – Packed with protein and veggies, yet light and refreshing.

Tools You’ll Need

Sharp knife or vegetable peeler – To get those long, even cucumber ribbons (trust me, this matters).
Small bowl – For mixing your spicy mayo and shrimp filling.
Cutting board – Your rolling surface; a damp one helps keep cucumbers from slipping.
Toothpicks (optional) – To hold rolls together while you plate or chill them.
Measuring spoons/cups – To get that sauce balance just right.

Ingredients

For the Spicy Shrimp Filling

8 oz (225 g) cooked shrimp, chopped
2 tbsp (30 g) mayonnaise
1 tbsp (15 g) sriracha (adjust to taste)
1 tsp (5 ml) lime juice
Pinch of salt

For the Cucumber Rolls

1 large English cucumber (the long, seedless kind)
1 small avocado, sliced
1 tbsp (10 g) sesame seeds
Soy sauce or tamari, for serving
Optional: thinly sliced scallions or microgreens for garnish

Step-by-Step Instructions

1. Prep the shrimp filling

Cut your cooked shrimp into very small pieces. In a tiny bowl, combine the mayonnaise, sriracha, lime juice, and a little bit of salt. Put in the shrimp and mix so that everything is covered with sauce. You want it to be creamy but not too runny—if it still feels dry, then add a little more mayo.

2. Slice your cucumber

Put the cucumber on its side and with a vegetable peeler or mandoline, cut it into long, thin strips if you want it to be thin. If the strips are too thick, they will break while rolling, while too thin, they will tear. Don’t panic—it can be one or two turns before you get the feeling right.

3. Assemble the rolls

On a chopping board lay two or three slightly overlapping cucumber ribbons. Put a small amount of the shrimp mixture on one end, add a slice of avocado, and slowly roll it. If it falls apart, secure it with a toothpick or a tiny bit of mayo as “glue.”

4. Sprinkle and serve

Put the rolls seam side down on a dish. Top with sesame seeds and maybe a few scallions for color. Soy sauce or a drizzle of extra spicy mayo is the best.

Serving Ideas

Combine with miso soup or a light seaweed salad for a complete meal.
Add pickled ginger and wasabi for that true sushi experience.
Serve as mini appetizers on a tray at a party—they are always popular.

Variations and Customizations

Change the protein: Opt for crab, smoked salmon, or even tofu.
Make it vegetarian: Replace shrimp with spicy chickpea mash.
Increase the crispness: Use very thinly sliced cucumbers or bell peppers to roll with.
Extra hot version: Put a bit of wasabi in shrimp mayo.

Make-Ahead and Storage Tips

You can make the shrimp mixture up to a day in advance—store it covered in the fridge. The cucumber rolls themselves are best made fresh, though you can prep the cucumber ribbons and avocado ahead of time. Once rolled, eat within a few hours for the best texture (cucumbers release water if they sit too long).

If you have leftovers, store them in an airtight container lined with a paper towel to absorb moisture. They’ll keep for about 24 hours in the fridge.

Pro Tips (a.k.a. Little Secrets from My Kitchen)

Dry the cucumber ribbons before rolling—pat them gently with paper towels to prevent soggy sushi.
Use cold shrimp. Warm shrimp will melt the mayo and make it messy.
Don’t overfill the rolls. Less is more; you want neat bites, not exploding sushi.
Chill before serving. A 15-minute chill makes everything firm and easier to cut or plate.
Double the sauce. You’ll want extra spicy mayo for dipping, trust me.

Mistakes to Avoid

Using regular cucumbers – They’re too watery and full of seeds. Go for English or Persian cucumbers.
Cutting the ribbons too thick – Makes rolling tough. Think paper-thin, not lasagna-sheet thick.
Forgetting the salt – A tiny pinch brings out all the flavors.

Recipe Details

Yield: About 8 rolls (serves 2–3)
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

Nutrition (Per Serving)

Calories: ~180
Protein: 14g
Carbs: 4g
Fat: 12g
Fiber: 2g

Final Thoughts

Making this Spicy Shrimp Cucumber Sushi feels like a tiny culinary victory every time. You get the satisfaction of sushi without the fuss, and honestly—it’s kind of addictive. The cool cucumber, the creamy avocado, and that fiery shrimp filling? It’s a combo that just works.