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These salmon cucumber sushi boats are a sushi-inspired dish made easier! They’re made with simple ingredients, they’re gluten-free, and can be modified to be made paleo.

If you’ve ever tried to make homemade sushi, you’ll know it takes quite a bit of practice. When I started seeing cucumber sushi boats on Tiktok (like this one) I knew that I had to try and make my own version.

Cucumber sushi boats have sushi vibes but are much easier to make! They’re made with cucumber, rice, crispy salmon, avocado, and spicy mayo. They’re totally gluten-free and can be modified to be paleo and AIP.

The Ingredients for Salmon Cucumber Sushi Boats

  • Salmon
  • Spicy mayo. You can make your own at home, but I used this chipotle mayo and my husband loved it! You can also do an AIP version of spicy mayo like this, or leave it off and just add more avocado.
  • Salt and Black Pepper. Omit the black pepper for AIP.
  • Avocado Oil.
  • Coconut Aminos and Lime Juice. These combine to coat the cooked salmon and add flavor.
  • Cucumber. These are hollowed to form the boats.
  • Cooked Rice. You can also use cooked cauliflower rice. I also suggest lightly salting the cauliflower rice.
  • Avocado.
  • Green Onion.

How to make Salmon Cucumber Sushi Boats

  • Step one. Slice the salmon into small cubes and season with salt and pepper.
  • Step two. Heat the avocado oil in a pan over medium heat and add the salmon. Cook for about 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.

  • Step three. Hollow out the cucumber.
  • Step four. Assemble the boats by filling with rice, then topping with salmon, avocado, spicy mayo, and green onion. Serve fresh.

Tips & Tricks

  • Don’t toss the cucumber! Save the cucumber that’s hollowed out to use in smoothies or salads! It’s perfect to toss in a smoothie or a blended mocktail.
  • Assemble these fresh. If you plan to store the rest for later, keep the components separate and assemble when you’re ready to serve them.

Can you use cauliflower rice instead of regular rice?

You can! Just make sure it’s cooked cauliflower rice. I also suggest lightly salting the cauliflower rice.

Can you add other toppings to the cucumber boats?

Here are some extra ideas for what else you can add to this recipe!

  • Shredded carrots
  • Diced mango
  • Red onion
  • Sesame seeds
  • Cilantro

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Salmon Cucumber Sushi Boats

  • Author: Michelle
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
  • Diet: Gluten Free
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Ingredients

Units Scale
  • 1 6-8oz skinless salmon filet
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tbsp avocado oil
  • 1 tbsp coconut aminos
  • 1 tsp lime juice
  • 1 large cucumber
  • 1/4–1/3 cup cooked rice (sub-cooked cauliflower rice)
  • 1 avocado, diced
  • 2 tbsp spicy mayo (use this for paleo or this for AIP)
  • 1 tbsp green onion, chopped

Instructions

  1. Pat the salmon dry and slice the salmon into small cubes. Season with salt and pepper.
  2. 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.
  3. 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.
  4. Assemble the boats by filling with rice, then topping with salmon, avocado, spicy mayo, and green onion. Serve fresh.

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 10
  • Cook Time: 10
  • Category: Main Dishes
  • Method: Stove Top

Nutrition

  • Serving Size: 1
  • Calories: 847
  • Fat: 64g
  • Carbohydrates: 45.1g
  • Fiber: 16.4g
  • Protein: 31.7g

Keywords: cucumber sushi boats, salmon cucumber sushi boats

This recipe was published in 2022 and updated in 2023. Photos by Modern Food Stories.