Perfect Cucumber Sushi Boats

I’m always looking for ways to make healthy eating feel less like work and more like fun. When I’m trying to get my kids to eat more vegetables, I’ve learned that presentation is everything. They’ll turn their nose up at a regular salad, but call it something creative and suddenly they’re interested.

That’s how cucumber sushi boats became a regular in our house. I prep them when I’m already in the kitchen making lunch. No complicated rolling or special tools needed. Just slice, scoop, and fill with whatever you have on hand.

Want something light and refreshing? Perfect. Need to use up leftover chicken or tuna? Works great too. I make a bunch on Sunday and have easy snacks ready all week. The kids think they’re getting something special, and I know they’re eating their vegetables.

What Kind of Cucumbers Should I Use?

Persian cucumbers are perfect for this recipe because they’re small, have thin skins, and fewer seeds than regular cucumbers. If you can’t find Persian cucumbers at your store, English cucumbers work well too – just cut them into smaller sections. Regular cucumbers will also do the trick, though you might want to scoop out some of the seeds if they’re particularly large or watery. The key is choosing cucumbers that feel firm and aren’t too soft, as they need to hold their shape when you hollow them out to create your sushi boats.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Sushi rice: Don’t skip the rice entirely since it’s what makes these truly sushi-inspired, but if you can’t find sushi or medium grain rice, short grain rice works too. Just avoid long grain rice as it won’t get that sticky texture you want.
• Imitation crab: Real lump crab meat is fantastic if you want to splurge, or you can use cooked shrimp that’s been chopped up. Even leftover cooked salmon flaked into small pieces works great.
• Persian cucumbers: Regular cucumbers work fine – just peel them and scoop out the seeds with a spoon before filling. You’ll get fewer boats but they’ll be bigger.
• Sriracha: Any hot sauce you like will work, or skip it entirely if you don’t want heat. You could also use a tiny bit of wasabi mixed in for that authentic sushi kick.
• Rice vinegar: White vinegar works in a pinch, but use just a tiny splash since it’s stronger than rice vinegar.
• Scallions: Chives or finely diced red onion can step in if you’re out of scallions.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber sushi boats is not properly draining the cucumber after scooping out the seeds, which can make your filling watery and cause it to slide right out of the boats.

After hollowing out your cucumbers with a spoon, pat them completely dry with paper towels and let them sit cut-side down on a clean kitchen towel for about 10 minutes to remove excess moisture.

Another common error is overcooking the sushi rice – it should be tender but still have a slight bite to it, so start checking it a few minutes before the package directions suggest.

Don’t forget to let your rice cool to room temperature before mixing it with the other ingredients, as hot rice will make your mayonnaise mixture runny and could cause your avocado to turn brown faster.

What to Serve With Cucumber Sushi Boats?

These cucumber sushi boats are perfect as a light lunch or appetizer, and they pair really well with other Japanese-inspired dishes. I love serving them alongside miso soup or a simple seaweed salad to keep the fresh, clean flavors going. If you want to make it more of a complete meal, try adding some edamame on the side or even some chicken teriyaki skewers. For drinks, green tea or a crisp white wine like sauvignon blanc complements the cucumber and crab flavors perfectly.

Storage Instructions

Refrigerate: These cucumber sushi boats are best enjoyed fresh, but you can store them in the fridge for up to 24 hours in an airtight container. The cucumbers will release some water over time, so place a paper towel in the container to absorb any extra moisture.

Make Ahead: You can prep the components separately up to a day in advance! Cook the rice and make the crab salad mixture, then store them in separate containers in the fridge. Hollow out your cucumbers and keep them wrapped in damp paper towels until you’re ready to assemble.

Serve: For the best texture and flavor, assemble these boats right before serving. The avocado might brown slightly if made too far ahead, so add it last. These are perfect for parties since they look so pretty and everyone can grab one easily!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 7-10 g
• Fat: 32-38 g
• Carbohydrates: 52-58 g

Ingredients

For the cucumber boats:

• 1/2 cup raw sushi rice or medium-grain white rice
• Splash rice vinegar
• Pinch salt
• 3 small persian cucumbers
• 1/2 ripe avocado, diced small
• 1 scallion, finely chopped

For the spicy crab filling:

• 2 oz imitation crab sticks, finely chopped (or lump crab meat)
• 1/4 cup mayonnaise
• 1 1/2 tsp sriracha chili sauce
• 1 tsp low-sodium soy sauce

Step 1: Cook and Season the Rice

• 1/2 cup raw sushi rice or medium-grain white rice
• splash rice vinegar
• pinch salt

Rinse the sushi rice under cold water until the water runs clear.

Cook the rice according to the package directions.

Once cooked, allow the rice to cool to room temperature.

Gently mix the cooled rice with a splash of rice vinegar and a pinch of salt to season it, then set aside.

I find letting the rice cool thoroughly makes assembly much easier and prevents sogginess.

Step 2: Prepare the Spicy Crab Mixture

• 1/4 cup mayonnaise
• 1 1/2 tsp sriracha chili sauce
• 1 tsp low-sodium soy sauce
• 2 oz imitation crab sticks, finely chopped (or lump crab meat)

In a small mixing bowl, add the mayonnaise, sriracha chili sauce, and low-sodium soy sauce.

Whisk them together until combined.

Transfer half of this spicy mayo mixture to a plastic bag for drizzling at the end.

Add the finely chopped imitation crab sticks (or lump crab meat) to the remaining sauce in the bowl and gently fold to incorporate, making sure the crab is evenly coated.

Step 3: Prepare the Cucumber Boats

• 3 small Persian cucumbers

Slice the Persian cucumbers in half lengthwise to create 6 equal pieces.

Using a spoon, gently scoop out the seeds from each piece, leaving a small border around the edges to form boats.

Pat the insides dry with a paper towel to help prevent sogginess.

Step 4: Assemble the Cucumber Boats

• seasoned rice from Step 1
• spicy crab mixture from Step 2
• 1/2 ripe avocado, diced small

Spoon some of the cooked and cooled rice from Step 1 into each cucumber boat.

Wet your fingers slightly to prevent the rice from sticking as you press it down and compact it into the cucumbers.

Top the rice in each boat with a portion of the spicy crab mixture from Step 2, then add diced avocado on top.

I recommend pressing the filling gently to help everything stay in place.

Step 5: Finish and Serve

• reserved spicy-mayo sauce from Step 2
• 1 scallion, finely chopped

Drizzle the reserved spicy-mayo sauce from Step 2 over the assembled cucumber boats.

Sprinkle the finely chopped scallions on top for a fresh bite of flavor.

Serve the cucumber boats whole as an easy lunch, or slice them into smaller pieces for bite-sized snacks or appetizers.

For a pop of extra flavor, I love to add a little extra sriracha on top right before serving!

Perfect Cucumber Sushi Boats

Delicious Perfect Cucumber Sushi Boats recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 550 kcal

Ingredients

  

For the cucumber boats:

• 1/2 cup raw sushi rice or medium-grain white rice
• splash rice vinegar
• pinch salt
• 3 small Persian cucumbers
• 1/2 ripe avocado, diced small
• 1 scallion, finely chopped

For the spicy crab filling:

• 2 oz imitation crab sticks, finely chopped (or lump crab meat)
• 1/4 cup mayonnaise
• 1 1/2 tsp sriracha chili sauce
• 1 tsp low-sodium soy sauce

Instructions

 

• Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package directions. Once cooked, allow the rice to cool to room temperature. Gently mix the cooled rice with a splash of rice vinegar and a pinch of salt to season it, then set aside. I find letting the rice cool thoroughly makes assembly much easier and prevents sogginess.
• In a small mixing bowl, add the mayonnaise, sriracha chili sauce, and low-sodium soy sauce. Whisk them together until combined. Transfer half of this spicy mayo mixture to a plastic bag for drizzling at the end. Add the finely chopped imitation crab sticks (or lump crab meat) to the remaining sauce in the bowl and gently fold to incorporate, making sure the crab is evenly coated.
• Slice the Persian cucumbers in half lengthwise to create 6 equal pieces. Using a spoon, gently scoop out the seeds from each piece, leaving a small border around the edges to form boats. Pat the insides dry with a paper towel to help prevent sogginess.
• Spoon some of the cooked and cooled rice from Step 1 into each cucumber boat. Wet your fingers slightly to prevent the rice from sticking as you press it down and compact it into the cucumbers. Top the rice in each boat with a portion of the spicy crab mixture from Step 2, then add diced avocado on top. I recommend pressing the filling gently to help everything stay in place.
• Drizzle the reserved spicy-mayo sauce from Step 2 over the assembled cucumber boats. Sprinkle the finely chopped scallions on top for a fresh bite of flavor. Serve the cucumber boats whole as an easy lunch, or slice them into smaller pieces for bite-sized snacks or appetizers. For a pop of extra flavor, I love to add a little extra sriracha on top right before serving!