Cucumber Sushi Boats

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Cucumber Sushi Boats

Featuring crab in a spicy mayo dressing, tender rice, and crunchy cucumber, these Cucumber Sushi Boats are a quick and easy, fun, refreshing twist on sushi without the work. These can be enjoyed as a meal or cut into smaller pieces as a snack or an appetizer.

Prep Time20

Total Time20

Course: Main Course

Cuisine: Asian

Keyword: cucumber sushi boats, sushi cucumber boats

Servings: boats

Ingredients

1/2 cup uncooked sushi rice or medium grain white rice
splash of rice vinegar
pinch of salt
1/4 cup mayonnaise
1 & 1/2 teaspoons sriracha
1 teaspoon low sodium soy sauce
2 imitation crab sticks , finely chopped (or 2 ounces lump crab meat)
3 small Persian cucumbers , washed and dried
1/2 ripe avocado , cut into tiny cubes
1 scallion , diced small

Instructions

Cook rice according to package directions. Allow to cool then gently mix with a splash of rice vinegar and a pinch of salt.
In a small mixing bowl, add the mayonnaise, sriracha, and soy sauce; whisk to combine. Transfer half of the mixture to a plastic bag. Add crab to the remaining sauce in the bowl and fold to incorporate.
Slice the cucumbers in half lengthwise, so you have 6 equal pieces. Using a spoon, gently scoop out the seeds from each piece, leaving a bit of a border, so they look like boats. Pat the insides dry with a paper towel.
Using a spoon, add some of the cooked and cooled rice into each boat. (Wet your fingers a bit so the rice doesn't stick, and press the rice down to compact it.)
Top the rice with some of the crab mixture, followed by the avocado. Drizzle with extra spicy-mayo and sprinkle with scallions.
Serve them whole for an easy lunch, or cut the cucumber boats into smaller sections for a snack or appetizer.

Nutrition