![salmon and avocado in cucumber boats](https://cdn.statically.io/img/www.allrecipes.com/thmb/Ux5KRdCsRwNMKaqlGN9j8V6p2IU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7182056Salmon-AvocadoCucumberSushiBoats-819a482d56404b87bce4662c4f5383ca.jpg)
Ingredients
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1 cup uncooked sushi rice
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1 1/4 cups water
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3 tablespoons rice vinegar
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2 teaspoons sugar
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1/2 teaspoon salt
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2 medium English cucumbers
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1 (3-oz.) package cold-smoked salmon
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1 avocado, thinly sliced
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2 teaspoons black and/or white sesame seeds
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soy sauce, furikake rice seasoning, Kewpie mayonnaise, prepared wasabi, and/or pickled ginger, for serving
Directions
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Rinse rice in a sieve under cold water until water runs clear, about 1 minute. Bring rice and water to a boil over medium-high heat in a saucepan. Reduce heat to medium; simmer, covered, until rice is tender and water is absorbed, about 15 minutes.
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Meanwhile, whisk together vinegar, sugar, and salt in a small bowl until sugar and salt dissolve. Drizzle vinegar mixture over hot rice; gently fold in. Cover surface of rice with a damp paper towel; let cool to room temperature, about 1 hour.
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Halve cucumbers lengthwise, then cut each half crosswise into 4 equal pieces (for a total of 16 pieces). Trim a thin slice from the peel side of each piece (so the pieces will sit flat). Scoop out seeds from each piece, leaving a 1/3-inch border. Spoon 1 to 11/2 Tbsp. rice into each cucumber piece, then use damp hands to compact rice. Top each with salmon and avocado. Sprinkle with sesame seeds.
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Serve with soy sauce, furikake, Kewpie mayonnaise, wasabi, and/or ginger.
Cook's Note:
Look for specialty toppings like furikake or Kewpie mayonnaise in the international section of the grocery store or at an Asian market.
Variations:
Spicy Crab
Prep as directed, topping rice-packed cucumber pieces with chopped crabstick tossed with purchased yum yum sauce. Serve as directed.
Yellowtail-Jalapeño
Prep as directed, topping rice-packed cucumber pieces with thinly sliced sushi-grade yellowtail tuna, yuzu sauce, and thinly sliced jalapeños. Serve as directed.
Shrimp and Mango
Prep as directed, topping rice-packed cucumber pieces with sliced fresh mango and cooked peeled shrimp. Serve as directed.
Nutrition Facts (per serving)
278 | Calories |
17g | Fat |
27g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 278 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 3g | 13% |
Cholesterol 5mg | 2% |
Sodium 774mg | 34% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 7g | 27% |
Total Sugars 6g | |
Protein 8g | 15% |
Vitamin C 13mg | 14% |
Calcium 47mg | 4% |
Iron 1mg | 7% |
Potassium 689mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.