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Cucumber 'Sushi' Boats

A refreshing, low-carb alternative to traditional sushi, featuring hollowed English cucumbers filled with a rich, fiery spicy tuna mixture and fresh avocado.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 boats
Course: Appetizer, Lunch, Snack
Cuisine: Japanese-Fusion, Keto, Low Carb
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Spicy Tuna Filling
  • 8 oz sushi-grade Ahi tuna finely diced
  • 2 tbsp mayonnaise Kewpie preferred
  • 1 tbsp Sriracha sauce adjust to taste
  • 0.5 tsp toasted sesame oil
  • 1 tsp soy sauce or tamari
The Boats & Garnish
  • 2 large English cucumbers
  • 0.5 medium ripe avocado thinly sliced
  • 1 green onion (scallion) finely sliced
  • 1 tsp toasted sesame seeds black and white mixed

Equipment

  • Cutting board
  • Sharp knife
  • Melon baller or small spoon
  • Mixing bowl

Method
 

  1. Make the Sauce: In a bowl, whisk together the mayonnaise, Sriracha, toasted sesame oil, and soy sauce until smooth.
  2. Mix the Tuna: Add the finely diced sushi-grade tuna to the sauce and fold gently until the fish is evenly coated. Place in the refrigerator.
  3. Prepare the Cucumbers: Slice the ends off the cucumbers, then cut them in half lengthwise. Using a melon baller or small spoon, scrape out the seeds down the center to create a hollow 'boat'.
  4. Dry the Boats: Thoroughly pat the inside of the hollowed cucumbers dry with a paper towel to prevent the filling from sliding out.
  5. Assemble: Divide the spicy tuna mixture evenly among the four cucumber boats, spooning it directly into the hollowed cavities.
  6. Garnish: Top the spicy tuna with thin slices of avocado. Drizzle with a little extra Sriracha or spicy mayo, and sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

Always ensure your fish is clearly labeled as sushi-grade or sashimi-grade if you are eating it raw. To pack these for lunch, keep the hollowed cucumbers and the spicy tuna mixture in separate containers and assemble just before eating to keep the cucumbers crisp.