Ingredients
Scale
For the Cucumber Boats:
- 2 large English cucumbers
- 1 ripe avocado, diced
- 6 oz imitation crab (or real crab meat)
- 3 tablespoons Japanese mayonnaise (or regular mayo)
- 1-2 teaspoons sriracha (adjust to taste)
- 2 tablespoons sesame seeds (white or mixed)
- 2 sheets nori, cut into thin strips
- Soy sauce, for serving
- Pickled ginger, for serving (optional)
Instructions
- Wash the cucumbers and pat them dry. Cut each cucumber into thick rounds, about 1.5 inches tall.
- Using a small spoon or melon baller, carefully scoop out the center of each cucumber round, leaving about a quarter-inch of cucumber at the bottom to create a stable base. Don’t scoop all the way through.
- Pat the inside of each cucumber cup dry with a paper towel. This helps the filling stick better.
- In a small bowl, mix the Japanese mayo with sriracha until well combined. Adjust the heat level to your preference.
- Chop the imitation crab into small pieces. If you’re using real crab, shred it into bite-sized chunks.
- Start assembling your cucumber boats by adding a small amount of diced avocado to the bottom of each cup.
- Add a layer of crab on top of the avocado.
- Drizzle the spicy mayo over the crab and avocado filling.
- Sprinkle sesame seeds generously over the top of each cucumber boat.
- Garnish with thin strips of nori placed across the top or tucked into the sides.
- Arrange the cucumber sushi boats on a serving platter. Serve immediately with soy sauce and pickled ginger on the side.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
