Shrimp Sushi Bites

Ingredients

1 lb shrimp, peeled and deveined
3 Tbsp mayo
1 Tbsp sriracha (or less if sensitive to spice)
2 scallions, sliced
1/2 tsp soy sauce
1/4 tsp sesame seeds
3-4 packs roasted salted seaweed snacks
1 cucumber, sliced into thin 2" strips
Optional (vegan): swap the shrimp salad for a diced avocado + edamame salad (mixed with sesame oil, soy sauce, sriracha, and a little vinegar)

Bring a pot of generously salted water to a boil; add the shrimp and cook ~2 minutes, until pink with opaque white flesh.
Drain the shrimp and place in an ice bath for 5 minutes to stop the cooking, then roughly chop.
Place in a bowl and mix with the scallions, sriracha, soy sauce, and mayo.
Transfer into a small serving bowl and sprinkle sesame seeds on top (garnish with a few sliced scallions too); serve with the sliced cucumber and seaweed.
To eat, add a dollop of the shrimp mixture onto a piece of seaweed, top with a couple cucumber slices, and enjoy!

~25 minutes total; serves 4-6 as an appetizer. From Maxine Sharf on Instagram.