Ingredients
Scale
- 1 salmon filet (6-8 oz), skinless
- 1 large cucumber
- 1 avocado, diced
- 1/4 to 1/3 cup cooked white rice or cauliflower rice
- 2 tbsp spicy mayo
- 1 tbsp coconut aminos
- Fresh lime juice
Instructions
- Preheat oven to 400°F (200°C). Season the salmon filet with salt and pepper, drizzle with avocado oil, and brush with a mixture of coconut aminos and lime juice.
- Bake the salmon on a lined baking sheet for 12-15 minutes until flaky.
- Slice the cucumber in half lengthwise and scoop out seeds to create boats.
- Flake the cooled salmon into bite-sized pieces and fill each cucumber half with rice or cauliflower rice followed by flaked salmon.
- Top with diced avocado, spicy mayo, and chopped green onion before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sushi boat (approximately 150g)
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg