Warm Smokie Popper “Sushi” Bites in Cucumber Cups

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.

Prep: 30 minutes

Cook: 6-10 minutes (plus cook time for the rice)

Serves: 20 bites

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.