Caribbean Sushi Avocado Boats (Aguacate Relleno de Sushi)
Caribbean sushi avocado boats are an easier way to satisfy your sushi cravings without having to make an actual sushi roll. In this recipe I combine shrimp tempura with tropical ingredients like sweet plantains and avocado for the ultimate fusion of Japanese and Caribbean flavors.
Ingredients
- 1 ripe avocado
Sushi rice
- 1 taza short grain white rice
- 1 taza water
- 1/4 tbsp sal
- 2 tbsp sugar
- 2 1/2 tbsp rice vinegar
Filling
- shrimp tempura or breaded shrimp Trader Joe's
- cucumber julienned
- carrot julienned
- 1 ripe sweet plantain sliced into thin strips, lengthwise
- 1/4 taza canola oil (for frying) can use corn, peanut, or avocado oil
Toppings
- sesame seeds black and white
- scallions thinly sliced
- eel sauce
- spicy mayo
- furikake opcional
Instructions
Sushi rice
- Place a pot over high heat. Add the water and rice to the pot and stir well. Bring to a boil. Turn the heat down to low and cover the pot. Cook for 25 minutes.
- Uncover the rice and fluff it up a bit. Allow to cool for about 15-20 minutes.
- In a bowl, combine rice vinegar, salt, and sugar. Stir well until everything is dissolved.
- Drizzle the mixture over the rice, a little at a time while stirring. Keep fluffing the rice until it is evenly coated.
Filling
- Place shrimp tempura in an air fryer. Cook at 375℉ for 10 minutes, flipping halfway.
- Julienne carrot and cucumber.
- Slice the sweet plantain lengthwise into thin strips, about 3 long slices.
- Add oil to a frying pan. Fry the sweet plantain until golden brown, about 5 minutes on each side.
- Place plantains on paper towels to soak excess grease. Cut them into small pieces and set aside.
Toppings
- Thinly slice scallions and set aside.
- Fill squeeze bottles with the sauces so you can get a nice drizzle on the avocado boats. (I linked the sauce recipes and my favorite squeeze bottles in the notes below.)
Assemble avocado boats
- Slice avocado in half and remove the pit.
- To each half, add sushi rice, shrimp, sweet plantains, cucumber, and carrots.
- Drizzle with eel sauce and spicy mayo. Sprinkle with sesame seeds, scallions, and furikake. Serve and enjoy!
Notes
How to make eel sauce:
- ½ taza soy sauce
- ½ taza white sugar
- ½ taza mirin (Japanese sweet wine)
How to make spicy mayo:
- 1/2 cup mayonnaise
- 4 tbsp sriracha
- 1/8 tsp sesame oil (optional)