Salmon avocado cucumber sushi boats are a low-carb, easy-to-make, sushi-inspired dish where hollowed-out cucumber halves serve as the boats holding the fillings, instead of traditional nori (seaweed) and rice. This popular, deconstructed approach to a classic sushi roll (similar to an Alaska roll or Philadelphia roll) makes for a fresh, crunchy, and often gluten-free appetizer or light meal.

Servings: 4

INGREDIENTS

1 cup uncooked sushi rice
1 1/4 cups water
3 tablespoons rice vinegar
2 teaspoons sugar
1/2 teaspoon salt
2 medium English cucumbers
1 (3-oz.) package cold-smoked salmon
1 avocado, thinly sliced
2 teaspoons black and/or white sesame seeds
soy sauce, furikake rice seasoning, Kewpie mayonnaise, prepared wasabi, and/or pickled ginger, for serving

STEPS

1) Rinse rice in a sieve under cold water until water runs clear, about 1 minute. Bring rice and water to a boil over medium-high heat in a saucepan. Reduce heat to medium; simmer, covered, until rice is tender and water is absorbed, about 15 minutes.

2) Meanwhile, whisk together vinegar, sugar, and salt in a small bowl until sugar and salt dissolve. Drizzle vinegar mixture over hot rice; gently fold in. Cover surface of rice with a damp paper towel; let cool to room temperature, about 1 hour.

3) Halve cucumbers lengthwise, then cut each half crosswise into 4 equal pieces (for a total of 16 pieces). Trim a thin slice from the peel side of each piece (so the pieces will sit flat). Scoop out seeds from each piece, leaving a 1/3-inch border. Spoon 1 to 11/2 Tbsp. rice into each cucumber piece, then use damp hands to compact rice. Top each with salmon and avocado. Sprinkle with sesame seeds.

4) Serve with soy sauce, furikake, Kewpie mayonnaise, wasabi, and/or ginger.

NOTES

Look for specialty toppings like furikake or Kewpie mayonnaise in the international section of the grocery store or at an Asian market.

Variations:

Spicy Crab – Prep as directed, topping rice-packed cucumber pieces with chopped crabstick tossed with purchased yum yum sauce. Serve as directed.

Yellowtail-Jalapeño – Prep as directed, topping rice-packed cucumber pieces with thinly sliced sushi-grade yellowtail tuna, yuzu sauce, and thinly sliced jalapeños. Serve as directed.

Shrimp and Mango – Prep as directed, topping rice-packed cucumber pieces with sliced fresh mango and cooked peeled shrimp. Serve as directed.