Rinse 1/2 cup of sushi or jasmine rice under cold water until the water runs clear. Cook the rice in a rice cooker with 1 cup of water and a pinch of salt according to the machine's instructions. Let it sit covered for about 5 minutes to steam until fluffy.

Wash an English cucumber and slice it in half lengthwise. Using a small spoon, gently scoop out the seeds and flesh to create a hollow boat.

Fluff the cooked rice with a fork and dry the insides of your cucumber boats. Spoon the sushi rice into the hollowed cucumbers, pressing down gently to pack it in.

In a medium bowl, combine the peeled and deveined tiger shrimp with a tablespoon of avocado oil, salt, paprika, garlic powder, onion powder, and black pepper. Mix well and let sit for 5 minutes.

Heat a non-stick skillet over medium-high heat and add the seasoned shrimp in a single layer. Sauté for about 1-2 minutes on each side until curled and opaque.

Chop the cooked shrimp into small pieces and mix with a few tablespoons of spicy mayo, adjusting to taste. Spoon this mixture over the rice-filled cucumber boats.

Drizzle more spicy mayo on top and sprinkle with sesame seeds or chopped green onions if desired. Your sushi boats are ready to be served!

Present the sushi boats on a platter, and enjoy as a light lunch, appetizer, or healthful dinner option.