Cucumbers are hollowed out and topped with sushi rice, salmon, and avocado in these cute sushi boats.
Ingredients
- uncooked sushi rice: 1 cup
- 1/4 cups water: 1 piece
- rice vinegar: 3 Tbsp
- sugar: 2 tsp
- salt: 0.5 tsp
- medium English cucumbers: 2 piece
- (3-oz.) package cold-smoked salmon: 1 piece
- avocado: 1 piece (sliced)
- black and/or white sesame seeds: 2 tsp
- soy sauce, furikake rice seasoning, Kewpie mayonnaise, prepared wasabi, and/or pickled ginger: (for serving)
Metric Conversion
Stages of cooking
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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.
