Sushi Cucumber Boats

Sushi made simple with a satisfying cucumber crunch—what’s not to love?

• Desired sushi seafood (cooked, raw, smoked)

• English cucumbers

• Cream cheese

• Cooked rice

• Mayo

• Sriracha

• Optional garnishes: green onion, sesame seeds, more sriracha

1. Slice cucumbers in half and scoop out the insides.

2. Spread cucumber boats with a thin layer of cream cheese (the glue that holds the rice). Pack down a thin layer of rice.

3. Chop desired seafood and mix with a spoonful of mayo and a splash of sriracha until creamy.

4. Top cucumber boats with seafood mixture and add optional garnishes. Enjoy!

   Notes: You can omit rice if desired. Our preferred variation is using baked salmon (bake filets at 425°F for 15-20 minutes, depending on size, until internal temperature reaches 145°F using an instant read thermometer). You can sub sriracha for hot sauce.

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