Cucumber Sushi Boats
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.
- Category: Appetizer, Lunch
- Cuisine: Japanese
- Diet: Low-Carb
Ingredients
Units
Scale
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
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.
Notes
- If you are not sprinkling any flaky sea salt on top of your boats, add about 1/2 teaspoon of salt to your soy sauce mixture.
Find it online: https://moderateposh.com/cucumber-sushi-boats/