Salmon Cucumber Sushi Boats

Cucumber boat sliced in half stuffed with salmon, avocado, rice and topped with spicy mayo.

These salmon cucumber boats are a sushi-inspired dish made easier! They're made with hollowed-out cucumber, rice, and salmon, topped with avocado and spicy mayo.

Course Main Dishes

Keyword cucumber sushi boats, salmon cucumber sushi boats

Prep Time 10

Cook Time 10

Servings serving

Calories 484

Author Michelle

Ingredients

4 oz salmon filet
Salt & pepper
2 tsp avocado oil
1 tbsp coconut aminos
1 tsp lime juice
1 large cucumber
¼ cup cooked rice sub-cooked cauliflower rice
¼ avocado diced
1 tbsp spicy mayo use this for paleo or this for AIP
green onion chopped

Instructions

Pat the salmon dry and slice the salmon into small cubes. Season with salt and pepper.
Heat the avocado oil in a pan over medium heat and add the salmon. Cook for about 2-3 minutes on each side or until cooked through. Add the coconut aminos and lime juice at the end and stir to scrape up any stuck pieces of salmon on the bottom of the pan, and coat the salmon. Remove from the pan and set aside.
Wash the cucumber well, slice off the ends, and slice it in half vertically. Scoop out the inside of the cucumber until the cucumber is fully hollowed out.
Assemble the boats by filling with rice, then topping with salmon, avocado, spicy mayo, and green onion. Serve fresh.

Notes

A note on the rice: You can adjust the amount of rice depending on how large your cucumber is.

Don't toss the hollowed-out cucumber! Save the hollowed-out cucumber for smoothies or salads! It's perfect to toss in a smoothie or a blended mocktail.

Nutrition