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Spicy Salmon Cucumber Boats

Crisp cucumber boats filled with rich, spicy raw salmon tartare, creamy avocado, and topped with sesame seeds and microgreens for a perfect keto sushi alternative.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 boats
Course: Appetizer, Lunch, Snack
Cuisine: Asian Fusion, Keto, Low Carb
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cucumber Base
  • 2 large English cucumbers halved and hollowed
Spicy Salmon Filling
  • 8 oz sushi-grade salmon finely diced
  • 2 tbsp mayonnaise Kewpie preferred
  • 1 tbsp Sriracha sauce to taste
  • 1 tsp toasted sesame oil
  • 1 tsp soy sauce or tamari
  • 0.5 tsp lime juice freshly squeezed
Toppings
  • 1 medium avocado sliced
  • 1 tbsp sesame seeds black and white
  • 1 handful microgreens for garnish
  • 1 drizzle spicy mayo optional, for serving

Equipment

  • Cutting board
  • Sharp knife
  • Small spoon or melon baller
  • Mixing Bowl

Method
 

  1. Wash cucumbers, trim the ends, and slice them in half lengthwise. Use a spoon to scrape out the seeds and hollow the center to create a boat.
  2. In a mixing bowl, combine the finely diced sushi-grade salmon, mayonnaise, Sriracha, sesame oil, soy sauce, and lime juice. Mix until well coated.
  3. Divide the spicy salmon mixture evenly and spoon it into the hollowed-out cucumber halves.
  4. Fan out the avocado slices and place them on top of the salmon filling in each boat.
  5. Garnish with toasted sesame seeds, microgreens, and a drizzle of extra spicy mayo if desired.
  6. Serve immediately while crisp and fresh.

Notes

Ensure you use high-quality, sushi-grade salmon since it is consumed raw. Store leftovers in the fridge for no more than 24 hours, though best enjoyed fresh.