Warm Smokie Popper “Sushi” Bites in Cucumber Cups—made by Zimmy’s Nook—are a bold twist on classic party snacks. Featuring smoky, cheesy Grimm’s Jalapeño & Cheddar Smokie Poppers layered with seasoned sushi-style rice and crisp cucumber, they deliver all the heat and freshness with zero raw fish. A drizzle of spicy mayo and a sprinkle of toasted sesame seeds finish off these flavour-packed bites, perfect for entertaining, game day, or a fun gluten-free appetizer.
Ingredients
Main 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 or cilantro, 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
1. Prepare the Cucumber Cups (Can be prepped in advance)
- Slice cucumbers into 1.5-inch thick rounds. Leave the skin on for structure.
- 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 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.
2. Make the Sushi-Style Rice (Can be prepped in advance)
- Cook 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.
3. 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.
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.
4. 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 melted cheese around the edges.
- Let rest 2–3 minutes before handling.
Tip: Do not overcook to keep the cheese intact and the poppers juicy.
5. 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.
