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
- 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
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