Here is my favorite salmon cucumber sushi boat recipe, with fresh cucumber shells, tender salmon, creamy avocado, and a simple soy sauce dipping sauce that brings it all together.

These sushi boats are my go-to when I want something that looks fancy but is actually super easy to make. The kids love helping me scoop out the cucumber centers, and my husband always asks for seconds. Way easier than rolling traditional sushi, trust me!

Why You’ll Love This Salmon Cucumber Sushi Boat

Quick and easy – Ready in just 16-25 minutes, this recipe is perfect for busy weeknights when you want something fresh and satisfying without spending hours in the kitchen.
Healthy and nutritious – Packed with omega-3 rich salmon, fresh vegetables, and healthy fats from avocado, this dish gives you all the good stuff your body needs.
Low-carb friendly – Using cucumber as the base instead of traditional sushi rice keeps it light and refreshing, plus you can easily swap regular rice for cauliflower rice if you want to cut carbs even more.
Fun presentation – The cucumber boat shape makes this dish feel special and Instagram-worthy, turning a simple meal into something that looks like it came from a fancy restaurant.
Simple ingredients – Everything you need is probably already in your kitchen or easy to find at any grocery store, making this an accessible recipe for any home cook.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this recipe, and both will work great in these sushi boats. Wild salmon tends to have a slightly firmer texture and more intense flavor, while farm-raised is usually more affordable and has a milder taste. If fresh salmon isn’t available, frozen works just fine too – just make sure to thaw it completely and pat it dry before cooking. For the best results, look for a piece that’s about 1 inch thick so it cooks evenly, and since this recipe calls for skinless salmon, you won’t have to worry about removing it yourself.

Options for Substitutions

This fresh sushi boat recipe is pretty adaptable, so here are some swaps you can make:

Salmon: If salmon isn’t your thing or you can’t find it, try using cooked shrimp, crab meat, or even tuna. For a vegetarian option, marinated tofu works great too.
Cucumber: English cucumbers work best since they’re less seedy, but regular cucumbers are fine – just scoop out the seeds before filling. You could also try using zucchini boats if you want something different.
Cooked rice: The recipe already mentions cauliflower rice as a low-carb option, but you could also use quinoa or even diced jicama for extra crunch.
Coconut aminos: Regular soy sauce works perfectly if you don’t have coconut aminos. Use the same amount, but it will be a bit saltier.
Spicy mayo: Make your own by mixing regular mayo with sriracha, or use plain mayo if you prefer less heat. Greek yogurt mixed with a little lime juice is a lighter alternative.
Avocado oil: Any neutral cooking oil like olive oil or vegetable oil will work just fine for cooking the salmon.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salmon cucumber sushi boats is overcooking the salmon, which turns it dry and tough – aim for medium doneness where the center is still slightly pink and flaky.

Another common error is not properly preparing your cucumber boats by failing to scoop out enough flesh, leaving no room for the filling, or cutting them too thin so they break apart when you try to stuff them.

To prevent soggy boats, make sure to pat the cucumber dry after scooping and let your cooked rice cool completely before assembling, as warm rice will create steam and make everything mushy.

For the best results, season your salmon generously and let it rest at room temperature for 10-15 minutes before cooking, which helps it cook more evenly and prevents the outside from overcooking while the inside stays raw.

What to Serve With Salmon Cucumber Sushi Boats?

These sushi boats are pretty filling on their own, but they pair beautifully with a light miso soup or a simple seaweed salad to keep that Japanese theme going. If you want to make it more of a complete meal, try serving them alongside some edamame or a fresh Asian-inspired salad with sesame dressing. For something a bit heartier, steamed jasmine rice or even some vegetable spring rolls make great sides that won’t compete with the fresh flavors of the salmon and cucumber. A cup of green tea is the perfect drink to round out this light and refreshing meal.

Storage Instructions

Keep Fresh: These sushi boats are best enjoyed fresh, but you can store them in the fridge for up to 24 hours in an airtight container. The cucumber might release a bit of water over time, so I like to pat them dry with a paper towel before serving if they’ve been sitting for a while.

Prep Ahead: You can definitely prep the components separately to make assembly easier later. Cook the salmon and store it in the fridge for up to 2 days, and scoop out your cucumber boats up to a day ahead. Just keep everything covered and assemble right before you’re ready to eat for the best texture.

Serve: If your sushi boats have been chilled, let them sit at room temperature for about 10 minutes before serving. The flavors really come together when they’re not ice cold, and the avocado tastes much better when it’s not straight from the fridge.

Preparation Time	10-15 minutes
Cooking Time	6-10 minutes
Total Time	16-25 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

Calories: 540-650
Protein: 28-34 g
Fat: 32-40 g
Carbohydrates: 34-42 g

Ingredients

For the salmon filling:

1 salmon filet, skinless (6 to 8 oz)
1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp avocado oil
1 tbsp coconut aminos
1 tsp fresh lime juice

For the cucumber boats and toppings:

1 large cucumber
1/4 to 1/3 cup cooked white rice or cooked cauliflower rice
1 avocado, diced
2 tbsp spicy mayo
1 tbsp chopped green onion

Step 1: Prepare and Season the Salmon

1 salmon filet, skinless (6 to 8 oz)
1/2 tsp salt
1/4 tsp ground black pepper

Pat the salmon filet dry using paper towels, then cut it into small cubes.

Place the salmon cubes into a bowl and season them with salt and ground black pepper, mixing gently to make sure all the pieces are evenly coated.

Step 2: Cook the Salmon with Flavorings

1 tbsp avocado oil
salmon cubes from Step 1
1 tbsp coconut aminos
1 tsp fresh lime juice

Heat the avocado oil in a pan over medium heat.

Add the seasoned, cubed salmon from Step 1 and cook for about 2-3 minutes on each side, until the salmon is cooked through and lightly browned.

Pour in the coconut aminos and fresh lime juice at the end of cooking, stirring to scrape up any bits from the bottom of the pan and to coat the salmon evenly.

Remove the cooked, glazed salmon from the pan and set aside.

I like to let the salmon rest for a minute or two to keep it from becoming too dry.

Step 3: Prepare the Cucumber Boats

1 large cucumber

Wash the cucumber thoroughly and trim off both ends.

Slice it in half lengthwise.

Use a spoon to scoop out the seeds and some of the flesh, carefully hollowing out both halves to create “boats.” Be gentle so the cucumber halves remain intact as sturdy vessels for your fillings.

Step 4: Assemble the Salmon Cucumber Boats

1/4 to 1/3 cup cooked white rice or cooked cauliflower rice
cooked salmon from Step 2
1 avocado, diced
2 tbsp spicy mayo
1 tbsp chopped green onion
prepared cucumber boats from Step 3

Fill the hollowed cucumber boats with a layer of cooked white rice or cooked cauliflower rice, depending on your preference.

Top the rice with the warm glazed salmon from Step 2, then add diced avocado.

Finish each boat with a drizzle of spicy mayo and a sprinkle of chopped green onion.

Serve the assembled cucumber boats fresh—I like to enjoy them immediately while the salmon is still slightly warm to contrast the cool, crisp cucumber.