Cucumber Sushi Boats

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Skip the hassle of making sushi rolls and try these Cucumber Sushi Boats instead. A quick and easy lunch or appetiser with a twist.

Prep Time5

Total Time5

Allergen: Eggs, Fish, Sesame

Servings: servings

Calories: 407kcal

Prepare 200 g Cooked sushi rice.
Mix together 120 g Tuna and 3 tablespoon Mayonnaise.
Quarter 1 Cucumber and use a spoon to scoop out the seeds.
Fill the cucumber boats with the cooled sushi rice.
Add the tuna mayo, 0.5 Avocado and 1 tablespoon Furikake seasoning. Drizzle over the Sriracha, if using.

This recipe calls for 200g of cooked sushi rice. To make this amount of cooked rice, you will need 70g of raw rice. If you are altering the serving size in the recipe card, divide the amount of cooked rice by 3 to get how much raw rice you will need.
Make sure to use a paper towel to blot any excess moisture from the cucumber after scooping the seeds out. This will help the fillings to stay in the sushi boats and not slide off when eating. I speak from experience!
If your sushi boats are falling over and hard to fill, you can stablise them by slicing a thin strip off the bottom to create a flat base. This will help them to stay up right.
Don't want to use cucumber? You can use bell peppers and add everything into those. They look really colourful too.
To stop your avocado from browning, add a squeeze of lemon juice to it before adding it to the tuna sushi boats.
If you want to make them easier to eat, you could slice the cucumber into smaller sections. This is a better way to serve them for parties.

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