March 17, 2026 Ellen 0 Comments

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Cucumber Sushi Boats with Sriracha Aioli

Level up your low-carb lunch game with these Cucumber Sushi Boats! This recipe swaps traditional rice for crisp, hollowed-out cucumbers, making it a refreshing, keto-friendly alternative to a classic spicy tuna roll.

Cucumber Sushi Boats

We’ve loaded these boats with premium sushi-grade yellowfin tuna, creamy diced avocado, and bright scallions, all topped with a sprinkle of delicate micro-greens. The real star of the show? A homemade Sriracha Aioli crafted from rich kewpie mayo, a zing of fresh lemon juice, and just the right amount of sriracha for heat.

Why You’ll Love It:

• Low Carb: All the flavors of a sushi roll without the heavy rice.

• The Perfect Crunch: By slicing the cucumber lengthwise and scooping out the seeds, you create the ultimate vessel for fresh seafood.

• Quick & Elegant: Impressive enough for a dinner party appetizer, yet simple enough for a 15-minute weekday meal.

Cucumber sushi boats — Spoon the fish and avocado mixture onto the cucumber boats. Drizzle with sriracha aioli.

What’s in the sushi boats

sushi-grade yellowfin tuna
cucumbers
avocado
micro-greens
scallions
lemon
low-sodium soy sauce
kewpie mayo
rice vinegar
sesame oil
honey
sriracha

Cucumber Sushi Boats

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Light, healthy and so easy to make. You don’t need rice or seaweed for this quick and easy sushi boat. Any sushi grade fish will work great. Or cooked fish will work well if you can’t get sushi grade fish. Simply slice an English or hothouse cucumber down the middle length-wise and scoop out the middle seeds to create a hollowed out boat. Top with fish tossed in a tangy soy sauce mix, sprinkle sesame seeds and drizzle sriracha aioli and you have yourself a deliciously satisfying sushi meal.

Author: Ellen
Category: Appetizer, Lunch
Cuisine: Japanese
Diet: Low-Carb

Ingredients

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Cucumber Sushi Boats

12 to 16 ounces sushi grade ahi tuna, diced into small cubes
3 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 teaspoons honey
3 scallions, finely chopped
1 large avocado, diced small
sprouts
1 teaspoon sesame seeds
2 large or 3 small cucumbers
flaky sea salt

Sriracha Aioli

1/4 cup kewpie mayo
juice of half lemon
1/4 cup sriracha (according to taste)
pinch of salt

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Instructions

Cucumber Sushi Boats

In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, honey and lemon juice. Add the diced tuna and scallions and toss it together until mixed well. Gently fold in the diced avocado and sprouts. Set aside.
Slice the cucumbers lengthwise down the middle. With a spoon, scoop out the center seeds. Spoon the tuna mixture on to the cucumber boats.

Sriracha Aioli

In a small bowl, whisk together all the aioli ingredients, kewpie mayo, lemon juice, salt and sriracha. If you have a squeeze bottle, use a funnel to to get your aioli into the bottles. Drizzle aioli over your cucumber sushi boats. Alternately, you can drizzle with a spoon.) Sprinkle sesame seeds and flaky sea salt on top.