Cucumber sushi boats with sauce and toppings on a wooden cutting board.

These Cucumber Sushi Boats are the perfect way to enjoy your favorite sushi flavors without worrying about all the carbs. Sushi-grade wild salmon or ahi tuna is mixed with a delicious spicy mayo sauce and placed in hollow cucumber halves with your favorite sushi toppings.

Cucumber sushi boats with sauce and toppings on a wooden cutting board.

Spicy sushi Cucumber Boats

If you’ve really been missing your favorite sushi rolls or poke bowls, but your low-carb lifestyle has kept you from indulging, I have a feeling you’re going to LOVE these little full-loaded vessels. They are crunchy, creamy, spicy, delicious, and—the best part—keto-friendly!

You can use what I used for the toppings or modify/substitute however way you want. The result? An easy lunch, appetizer, or snack that’ll satisfy all your pestering sushi cravings. 

Cucumber sushi boats with sauce and toppings.

Why You’ll Love It

  • The best option for sushi lovers who are following a low-carb diet.
  • Homemade sushi made ridiculously simple!
  • The Sriracha mayo sauce is incredibly tasty.
  • A healthy recipe you can whip up in under 10 minutes.

Featured Ingredients

  • Sushi-Grade Wild Salmon or ahi tuna: It is very important that you use sushi-grade fish to avoid any health risks!
  • Mayonnaise: Mayo is used as the creamy base of the sauce.
  • Soy Sauce: Soy sauce adds an umami flavor perfect for pairing with sushi.
  • Rice Vinegar: Adds a hint of acidity and sweetness.
  • Sesame Oil: Sesame oil has an earthy, nutty flavor to deepen the flavor profile.
  • Sriracha: Sriracha puts the “spicy” in spicy mayo!
  • Garlic Chili: Garlic chili or garlic chili crunch would both taste delicious.
  • Persian Cucumbers: This cucumber is known to have fewer seeds and a better crunch.
  • Avocado: One of my favorite sushi toppings!
  • Furikake: A Japanese condiment that’ll take this sushi dish to the next level.

How to Make Cucumber Sushi Boats

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!

Ingredients for cucumber sushi boats recipe.

STEP 1 – PREPARE fish

Super finely dice the salmon or ahi tuna with a knife and put it into a bowl. If you’d prefer cooked salmon, just air-fry/bake your salmon, cool it, and follow the rest of the recipe.

STEP 2 – ADD SAUCE

Next, add the mayo, soy sauce, rice vinegar, sesame oil, sriracha, garlic chili oil, a couple of pinches of sea salt, pepper, and lemon juice. Give everything a good mix.

Pro Tip: I recommend tasting the fish and adjusting it to your taste. If you want it more creamy, add more mayo. If you want it more spicy, add more sriracha or chili oil, more lemon for lemony, salty, etc.

​Then, set aside in the fridge. I like to keep it cold until I am ready to assemble.

Ingredients for cucumber sushi boats in a white bowl.

STEP 3 – CUT CUCUMBERS

Wash and dry your cucumbers, then cut them in half before hollowing out the center using a spoon. Make sure you get all the seeds out.

Hollowed cucumbers for cucumber sushi boats recipe.

STEP 4 – ASSEMBLE & SERVE

To assemble, scoop a tablespoon or two of the salmon or tuna mixture and place it inside each cucumber.

Top it with your favorite toppings. I added mashed avocado, some chopped scallions, more garlic chili crisp oil, sesame seeds, and furikake.

Devour these as is, with some more soy sauce or with whatever toppings you want.

ENJOY!

FAQ

What other toppings can I use for cucumber sushi boats?

What’s great about these sushi boats is that you can add whatever toppings you’d like and make it your own personalized creation. Here are some tasty ideas:

  • Shredded carrots
  • Diced red onion
  • Cilantro
  • Diced bell peppers
  • Crab sticks
  • Everything bagel seasoning
A serving of cucumber sushi boats recipe on a wooden cutting board.

Can you add rice to this recipe?

Of course! Whether you are following a low-carb diet or not, rice makes a fantastic addition to these cucumber sushi boats. I recommend trying out my Kaizen Low-Carb Rice. It’s high in protein and has only 6 grams of net carbs per serving, and, to top it all off, it offers a texture and flavor that other low-carb options just can’t match, making it an ideal addition to your pantry.

How can you tell if fish is “sushi-grade”?

The best way to ensure your salmon or ahi tuna is sushi grade is to purchase your fish from a reputable source, such as a specialty fish market or grocery store that specializes in fresh seafood. If they don’t have “sushi-grade” or “sashimi-grade” fish listed as an option, you can ask the fishmonger for their freshest sushi-grade salmon or tuna. 

Storage

Store any leftover cucumber sushi boats in an airtight container in the fridge for up to 2 days. I recommend storing the ingredients separately so that everything can stay fresher longer.

More Recipes You’ll Love

Yield: 2-4 servings

Cucumber Sushi Boats

Cucumber sushi boats with sauce and toppings on a wooden cutting board.

If you've really been missing your favorite sushi rolls or poke bowls, you’re going to LOVE these cucumber sushi boats! They are crunchy, creamy, spicy, delicious, and—the best part—keto-friendly.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1/2 pound of sushi-grade wild salmon or ahi tuna, diced
  • 1-2 tablespoons of mayo
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha
  • 1 tablespoon garlic chili oil or garlic chili crunch
  • a couple pinches sea salt
  • pepper, to taste
  • a couple squeezes of lemon juice
  • 3-4 Persian cucumbers
  • 1 avocado, mashed
  • a few scallions, chopped
  • sesame seeds, to taste
  • furikake, to taste

Instructions

    1. Super finely dice the salmon or ahi with a knife and put it into a bowl. If you’d prefer cooked fish, just air-fry/bake your salmon/tuna, cool it, and follow the rest of the recipe.
    2. Add the mayo, soy sauce, rice vinegar, sesame oil, sriracha, garlic chili oil, a couple of pinches sea salt, pepper, and lemon juice. Give everything a good mix. I recommend tasting the mixture and adjusting as needed. If you want it more creamy, add more mayo. If you want it more spicy, add more sriracha or chili oil, more lemon for lemony, salty, etc. Then set it in the fridge to keep cold until you are ready to assemble.
    3. Wash and dry your cucumbers, then cut them in half before hollowing out the center using a spoon. Make sure you get all the seeds out.
    4. To assemble, scoop a tablespoon or two of the fish mixture and place it inside each cucumber.
    5. Top it with your favorite toppings. I added mashed avocado, some chopped scallions, more garlic chili crisp oil, sesame seeds, and furikake.
    6. Devour these as is, with some more soy sauce or with whatever toppings you want. Enjoy!

Notes

Store any leftover cucumber sushi boats in an airtight container in the fridge for up to 2 days. I recommend storing the ingredients separately so that everything can stay fresher longer.

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