Cucumber Salmon Boats
on Oct 22, 2021, Updated Jan 11, 2024
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My Cucumber Salmon Boats are the perfect low-carb, high-protein meal for sushi and salmon lovers. I could happily eat sushi on a regular basis, but my wallet would not be so happy about that. These sushi-inspired “boats” are my way of getting all the amazing flavor of sushi but in a budget-friendly way that also happens to be very healthy. And don’t worry: no raw fish needed; instead I use delicious smoked salmon, which is packed with healthy omega-3 fats, which help keep me full and satisfied.
Why You’ll Love Cucumber Salmon Boats
Take all the best parts of sushi, remove the complicated rolling technique, add a bit of fresh crunch, and you have the formula for these incredible boats. In this perfect bite, crisp cucumber is met with tender-cooked rice and salty smoked salmon combined with spicy mayo. It’s the perfect marriage of salty, crunchy, savory, and refreshing.
How to Prepare Cucumber Salmon Boats
🐟 Cut the smoked salmon into small pieces and mix it with the spicy mayo.
🥒 Now, cut the cucumber in half lengthwise and scoop out the center. Pat dry the inside of the cucumber with a paper towel. Fill both hollowed cucumber boats with the cooked rice.
🍽 Add the smoked salmon mixture on top of the rice. Lastly, garnish with “everything but the bagel” seasoning and fresh parsley or dill, if using.
You can easily make your own spicy mayo by combining your favorite mayonnaise with your hot sauce of choice. I like Primal Kitchen Avocado Oil Mayonnaise and Sriracha. If you want to make it totally from scratch, try my Homemade Spicy Mayo.
Variations and Substitutions for Cucumber Salmon Boats
Feel free to use sushi-grade raw salmon or tuna, but make sure you get it fresh from a trustworthy fishmonger or a specialty fish store. Chop up the fish into tiny pieces before combining with the spicy mayo.
You can use steamed or instant jasmine, sushi, or short-grain rice here. 🍚
If you don’t like spicy food🌶, simply use about 1 tablespoon of your favorite mayonnaise and omit the hot sauce.
Instead of one large “boat,” you can make bite-size appetizers by cutting the cucumber into rounds and mounding each piece with a bit of rice, followed by the salmon mixture.
Best Served With
These would be delicious with a few thin slices of avocado served alongside, drizzled with fresh lemon juice and salted to taste.
Spicy mayo is a must for me. You can make your own Homemade Spicy Mayo from scratch or make this simple 2 Ingredient Spicy Mayo.
If you don’t like spicy food, then you can try making your own Homemade Mayo, without adding any hot sauce. If you don’t eat eggs, try my Egg Free Mayo.
For a super refreshing summery lunch, serve this alongside Hot Honey Watermelon Salad.
Product Name / Primary Rating / Price|
No! Here, we use smoked salmon, which is easy to find in most grocery stores and more affordable than sushi-grade fish. However, you are welcome to use sushi-grade salmon or tuna here instead.
Yes, you can certainly make this recipe egg-free. Try my Egg Free Mayo recipe instead of store-bought!
Yes, you can certainly swap out the rice for cream cheese instead, which will add richness but still maintain that sushi restaurant-style flavor.
Save the insides of the cucumber to use in a Tzatziki or use it in a fresh juice or smoothie.
Cucumber Salmon Boats
Cook rice as per the package directions. I like to cook 1/2 cup dry rice with a generous pinch of salt.
Cut the smoked salmon into small pieces and mix it with the spicy mayo.
Cut the cucumber in half lengthwise and scoop out the center. (You can save the seeds and flesh of the cucumber to use in a dip or in a juice or smoothie.) Pat the inside of the cucumber with a paper towel.
Fill both hollowed cucumber boats with cooked rice. Tip: wet your hand to help the rice from sticking to your hands.
Add the smoked salmon mixture on top of the rice and garnish with everything but the bagel seasoning and fresh parsley or dill, if using. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.