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Salmon-Avocado Cucumber Sushi Boats
Salmon-Avocado Cucumber Sushi Boats
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
"Cute cucumber sushi boats filled with salmon, avocado, and sushi rice."
Ingredients:
  • 1 cup uncooked sushi rice
  • 11/4 cups water
  • 3 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 medium English cucumbers
  • 1 (3-oz.) pkg. cold-smoked salmon
  • 1 avocado, thinly sliced
  • 2 teaspoons black and/or white sesame seeds
  • Less-sodium soy sauce, furikake rice seasoning, Kewpie mayonnaise, prepared wasabi, and/or pickled ginger, for serving
Instructions:
  • Thoroughly rinse the rice in a sieve under cold running water until the water runs clear, for approximately 1 minute. In a saucepan, bring the rice and water to a boil over medium-high heat. Reduce the heat to medium, cover, and simmer until the rice is tender and the water is absorbed, approximately 15 minutes.
  • Combine vinegar, sugar, and salt in a small bowl, whisking until sugar and salt fully dissolve. Pour the vinegar mixture over the hot rice and fold gently. Cover the rice with a damp paper towel and allow it to cool to room temperature for about 1 hour before using.
  • Cut cucumbers in half lengthwise, then into 4 equal pieces (16 total). Trim a thin slice from the peel side of each for stability. Remove seeds, leaving a 1/3-inch border. Fill each with 1 to 1.5 Tbsp. rice, press gently. Add salmon and avocado on top. Sprinkle with sesame seeds.
  • Drizzle with soy sauce, furikake, Kewpie mayonnaise, wasabi, and/or ginger before serving.

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