Salmon-Avocado Cucumber Sushi Boats

Cucumbers are hollowed out and topped with sushi rice, salmon, and avocado in these cute sushi boats.

salmon and avocado in cucumber boats
Prep Time:
15 mins
Cook Time:
15 mins
Cool Time:
1 hrs
Total Time:
1 hrs 30 mins


  • 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


  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.

Cook's Note:

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


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


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.

Nutrition Facts (per serving)

278 Calories
17g Fat
27g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 278
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 13%
Cholesterol 5mg 2%
Sodium 774mg 34%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 27%
Total Sugars 6g
Protein 8g
Vitamin C 13mg 64%
Calcium 47mg 4%
Iron 1mg 7%
Potassium 689mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.