Appetizers & Snacksbellyfull5.0
Cucumber Sushi Boats
Featuring crab in a spicy mayo dressing, tender rice, and crunchy cucumber, these Cucumber Sushi Boats are a quick and easy, fun, refreshing twist on sushi without the work. These can be enjoyed as a meal or cut into smaller pieces as a snack or an appetizer.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Cook rice according to package directions. Allow to cool then gently mix with a splash of rice vinegar and a pinch of salt.
splash of rice vinegarpinch of salt
2
In a small mixing bowl, add the mayonnaise, sriracha, and soy sauce; whisk to combine. Transfer half of the mixture to a plastic bag. Add crab to the remaining sauce in the bowl and fold to incorporate.
3
Slice the cucumbers in half lengthwise, so you have 6 equal pieces. Using a spoon, gently scoop out the seeds from each piece, leaving a bit of a border, so they look like boats. Pat the insides dry with a paper towel.
4
Using a spoon, add some of the cooked and cooled rice into each boat. (Wet your fingers a bit so the rice doesn't stick, and press the rice down to compact it.)
5
Top the rice with some of the crab mixture, followed by the avocado. Drizzle with extra spicy-mayo and sprinkle with scallions.
6
Serve them whole for an easy lunch, or cut the cucumber boats into smaller sections for a snack or appetizer.
Nutrition Facts
calories
153 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
147 mg
protein Content
2 g
trans Fat Content
0.02 g
cholesterol Content
4 mg
carbohydrate Content
15 g
saturated Fat Content
1 g
unsaturated Fat Content
8 g
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