Not your average “sushi” no rice and no seaweed! The recipe should really be called stuffed cucumbers that that doesn’t sound as nice! The cucumber shells don’t get soggy and hold the ingredients together really well. Try other stuffing ingredients like cooked egg, smoked salmon, cooked prawn or chicken, tinned tuna, sun-dried tomatoes, pickles, and spring onion. Great for lunch or a snack. Have fun with these!
SERVES: 4
TIME TO PLATE: 45 MINUTES
WHAT YOU NEED:
- 1 tbsp of coconut oil
- 1 salmon steak or fillet (skinless)
- sea salt and cracked pepper
- ½ red onion, finely diced
- 2 long continental cucumbers (try to pick the fattest ones)
- 1 avocado, roughly chopped
- Low salt soy sauce or Tamari sauce to serve
HOW TO MAKE:
- Heat a coconut in a frying pan until sizzling hot.
- Season salmon steak with a little sea salt and pepper, fry over medium-high heat for 1 ½ minutes on each side. Set aside and once cooled down, pull the flakes apart and remove any visible bones. Mix with the red onion.
- Cut cucumbers into even 1½ – 2 centimetre thick rolls. Using a small knife, carefully cut out the flesh of the cucumber making sure the walls stay intact.
- Mix the flaked salmon, red onion, and avocado in a bowl
- Fill each cucumber ring with enough mix to fill pressing down firmly
- Serve with Soy or Tamari sauce