Creamy shrimp with tobiko and scallions wrapped in seaweed and topped with crispy cucumbers. A delicious appetizer or snack that combines fresh flavors and textures.
1: Boil a pot of generously salted water; add shrimp and cook for 2-3 minutes until pink.
2: Place the shrimp in an ice bath to stop the cooking process, remove tails, and roughly chop; place into a bowl.
3: In a separate bowl, mix together the sriracha and mayo; add it to the bowl with the shrimp and mix.
4: Add the tobiko and scallions and mix until evenly distributed.
5: Transfer into a serving bowl and sprinkle with scallions on top; serve with cucumber and seaweed alongside.
6: To eat, layer shrimp mixture and cucumber in a piece of seaweed and enjoy.
