First cut your cucumber in half and scoop out the inside with a spoon. Then marinate your shrimp in a bowl with the soy sauce, rice wine vinegar and sesame oil in the refrigerator for about 15 minutes.
Then cook your rice according to package instructions and then stuff each cucumber half with the rice. Then season your avocado with a pinch of salt and pepper and place it on top of the rice.
Then on medium- high heat cook your marinated shrimp for about 3-4 minutes per side until no longer pink and cooked through.
Then simply add the cooked shrimp, and top with the Siracha mayo and chopped sewed snack and enjoy!
This is an easy lunch, dinner or snack and it is fast to make and delicious!