Smokie Popper Sushi-Style Bites in Cucumber Cups
These warm Smokie Popper Sushi-Style in Cucumber Cups bring the heat and the freshness—no raw fish required! Each bite combines smoky, cheesy Grimm’s Jalapeño & Cheddar Smokie Poppers with seasoned sushi-style rice and juicy cucumber for a sushi-inspired twist on a classic appetizer. Finished with spicy mayo and toasted sesame seeds, these flavour-packed bites are perfect for easy entertaining, game day snacks, or a fun gluten-free appetizer.
Ingredients
- 1 package Grimm’s Jalapeño & Cheddar Smokie Poppers 20 count
- 2 –3 large English cucumbers you will get ~8–9 rounds per cucumber
- 2 teaspoons toasted sesame seeds white and/or black
- Fresh chives cilantro, or green onions, finely chopped
For the Sushi-Style Rice
- 1 cup cooked sushi-style rice short- or medium-grain white rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- Pinch of salt
For the Sriracha Mayo
- ½ cup mayonnaise
- 1-2 tablespoons sriracha Adjust to taste. Sriracha is generally gluten-free, but always double-check the ingredient list on the specific brand you are purchasing to be sure.
- 1 teaspoon rice vinegar
- ½ teaspoon gluten-free soy sauce
- ½ teaspoon sesame oil optional
- Pinch of garlic powder
Instructions
Prepare the Cucumber Cups (Can be prepped in advance)
- Slice cucumbers into 1.5-inch thick rounds. Tip: No need to peel! English cucumbers have thin, mild skin that adds flavour and helps the cucumber cups stay sturdy. Plus, it makes for a prettier presentation.
- Use a small spoon or melon baller to hollow out the center, leaving a solid base intact.
- Pat the inside dry with paper towels to prevent sogginess.
- If making in advance:Storage: Place upright in an airtight container lined with paper towel. Cover with a damp paper towel, then seal.Fridge: Up to 24 hours in advance.Tip: Keep them dry to avoid soggy rice later. Pat dry again before filling.
Make the Sushi-Style Rice (Can be prepped in advance)
- Cook the sushi rice according to package directions.
- While warm, mix 1 cup cooked rice with rice vinegar, sugar, and salt.
- Let cool to room temperature before assembling.
- If making in advance:Storage: Store cooled rice in an airtight container in the fridge for up to 48 hours ahead.To Use: Let come to room temperature or microwave gently with a damp paper towel for 15–20 seconds to soften and fluff.Tip: Add a drop of rice vinegar or a splash of water when reheating if it feels too dry.
Pre-Assemble the Cucumber Cups (Prepare the day of)
- Press about 1 teaspoon of seasoned rice into the base of each cucumber cup.
- Add another teaspoon around the inner sides to form a "nest". (Depending on the size of the cucumber, you might have to place the rice up one side only)
- Tip: Wet your fingers to prevent sticking when pressing the rice.
- Add a dollop of sriracha mayo and sprinkle sesame seeds into each cup.
- Cover and refrigerate if making in advance.
Warm the Smokie Poppers (Just Before Serving)
- Air Fryer Method: Preheat to 325°F. Heat poppers for 4 minutes, then increase to 400°F for 2 minutes for a light crisp.
- Oven Method: Bake at 350°F for 8–10 minutes, watching for the cheese to melt around the edges.
- Let rest 2–3 minutes before handling.
- Tip: Avoid overcooking to keep the cheese intact and the poppers juicy.
Finish and Serve
- Nestle one warm Smokie Popper upright into the center of each prepared cucumber cup.
- If needed, tuck a bit more rice around the sides for structure.
- Add a dollop of sriracha mayo on top.
- Sprinkle with toasted sesame seeds and chopped chives (or cilantro).
- Serve immediately for the best contrast of textures and temperatures.
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