The Modern Nonna

8 Cook 1/2 cup of dry rice as per the package instructions. I used 1/2 cup of jasmine rice. I placed it in my rice cooker with 1 cup of water and a big pinch of salt. Set aside. 
0 Wash and pat dry the cucumber. Cut the cucumber in half. Now, take each halve and cut it making sure to split it down the middle. With a small spoon, scoop out the inside of each piece so that it looks like a boat. You should have 4 boats in total. 
9 NOTE: you can also use mini cucumbers as well. Simply cut each one down the middle, scoop it out, and fill as many as you like. 
1 Pat the inside of the cucumber with a paper towel as cucumber holds a lot of water. With a spoon, add the cooked rice into each boat. Wet your fingers a bit so that the rice doesn’t stick to your hands. Press the rice down with your fingers. 
2 In a separate bowl, add the thawed, peeled, and deveined shrimp and pat it dry with a paper towel. Add a tablespoon of oil and the seasonings. 
3 In a pan, on medium-high heat add a touch more oil and let it heat up well. The shrimp should sizzle once you place it in the pan. Cook the shrimp for 1-2 minutes on each side or until they curl up and are starting to develop a crust. 
4 Remove the shrimp from the pan, dice them finely and mix with spicy mayo (to taste) and add the mixture on top of the rice-filled cucumber boats. 
7 NOTE: Alternatively, you can place the whole shrimp on the cucumber boat without cutting it and drizzle with spicy mayo on top. If you want my spicy mayo recipe, you can find it HERE
6 Add extra spicy mayo on top and enjoy!