Stuffed Cucumber Sushi Boats

These stuffed cucumber sushi boats are my current obsession and I need you to make them immediately. It’s a Korean Japanese fusion situation. Sticky rice, Dong Won spicy tuna, kimchi, and kewpie mayo all loaded into fresh cucumber boats. Refreshing, protein packed, and perfect for when it’s too hot to do anything complicated in the kitchen.

Ever since I traveled to Korea two years ago I have been completely obsessed with Korean canned tuna and I genuinely cannot stop buying it. Growing up both Moroccan and Libyan, canned tuna was a huge staple for us and I practically ate a tuna sandwich every week. But Korean canned tuna is completely different than the canned tuna that I and you’re probably used to. The flavors, the varieties, the way it’s seasoned… SO good. I’d buy rice, a boiled egg, and a can of the tuna from the convenience store and have a delicious effortless cheap meal. The Dong Won double hot pepper tuna has been my go-to ever since and I find any excuse to use it in something new.

This recipe was born on a really hot day when I had zero interest in turning on my oven or standing over a stove and I saw a video on Tiktok of this cucumber sushi. No cooking, no heat, no fuss. The only thing that needs any cooking at all is the rice and you can make that ahead of time so even that’s not a problem. Everything else is pure assembly. Korean Japanese fusion, totally not authentic but yummy nonetheless and one of the best things I’ve been making on repeat all month long.

WHY YOU’LL LOVE THIS RECIPE

This one checks every single box for a summer recipe. No oven, no stove, packed with protein, fresh and light but actually filling, and it looks so much more impressive than the effort involved. The cool crisp cucumber against that spicy creamy tuna filling is such a good combination and once you slice it into individual pieces it genuinely looks like something you’d order at a sushi restaurant. Nobody has to know how easy it was.

THE INGREDIENTS

English cucumber — English cucumbers are the move specifically because they’re longer, have thinner skin, and much smaller seeds which makes scooping so much easier. Don’t swap for a regular cucumber if you can help it.

Sticky jasmine or short grain sushi rice — You want your rice cooked on the stickier side so it holds together when you pack it into the boat and slice it into pieces. Short grain sushi rice is the most reliable for this but sticky jasmine works great too. Either way, if you want to take it up a notch stir in a little rice vinegar, sugar, and salt while it’s still warm. It gives it that classic sushi rice flavor and is so worth it.

Dong Won double hot pepper tuna — The star of the whole recipe. It’s already seasoned, already spiced, and it does most of the heavy lifting on its own. Find it at H Mart, any Korean grocery store, or just order it on Amazon. I promise it’s not as spicy as it looks.

Kewpie mayo — Creamier, richer, and tangier than regular mayo. Don’t substitute with regular mayo here. It’s just not the same and kewpie is what makes the filling so good.

Kimchi — Adds that fermented, tangy depth that makes the filling taste so complex with almost no effort. Make sure to finely chop it before adding so it incorporates evenly throughout the filling.

HOW TO MAKE IT

Make the cucumber boats

Cut your English cucumber in half lengthwise. Before you start scooping, use a knife to score shallow cuts along the inside flesh. This step is so easy to skip but please don’t. It loosens everything up and makes it so much easier for your spoon to glide through cleanly. Then run a spoon along the length of each half and scoop out the seeds and most of the center. You don’t need to be aggressive about it. Leaving a little flesh behind is completely fine and actually helps the boat hold its shape once it’s loaded up. Pat everything dry with a paper towel and set aside.

Make the tuna filling

Open the cans of Dong Won tuna and drain off the runny liquid. No squeezing, no paper towel pressing, just a simple drain. Add it to a bowl with the sesame oil, kewpie mayo, finely chopped kimchi, and green onions. Mix until everything is fully combined. Try not to eat it all with a spoon before you assemble. If you prefer it spicier, add some sriracha.

Assemble

Pack the sticky rice into each cucumber boat and press it in gently so it sits flat and fills the hollow evenly. Spoon that tuna filling generously right over the top and really pile it on. Sprinkle with toasted sesame seeds, drizzle with unagi sauce and/or sriracha if using, and finish with the sliced serrano or jalapeño as the very last thing. Slice into individual pieces and serve immediately. If the knife is sticking, spray it with a little oil first and it will glide right through.

TIPS

• Assemble right before serving. Cucumber releases moisture once everything is packed in so you don’t want these sitting for too long or things will get watery fast.
• Make everything ahead. Both the rice and the tuna filling can be prepped in advance and stored separately in the fridge. When you’re ready, assembly takes two minutes.
• Season your rice. A little rice vinegar, sugar, and salt stirred into the warm rice is optional but really does make a difference.
• Don’t skip the scoring step. Using a knife to score the inside flesh before scooping makes the whole process so much cleaner and easier.
• Drain don’t squeeze. Just let the tuna drain naturally. You want to keep some of that flavor and you don’t need to dry it out completely.

VARIATIONS

• Make it a bowl — Skip the cucumber boats entirely and serve everything over a bowl of sticky rice with cucumbers sliced on the side and all the toppings. Same flavors, even easier, zero assembly stress.
• Add avocado — Sliced avocado layered between the rice and the tuna filling adds such a good creamy element and makes it even more sushi-inspired.
• Extra heat — Stir a spoonful of gochujang directly into the tuna filling for a deeper, more intense heat. So good.
• Swap the protein — The filling works just as well with spicy canned salmon if you want to mix it up.

🤎 If you can’t find Dong Won tuna at your regular grocery store, H Mart or any Korean grocery will definitely have it. It’s also very easy to find on Amazon. Once you try it you’ll understand why I came home from South Korea with a suitcase full of the stuff.

CRAVING MORE TUNA? TRY THESE RECIPES OUT!

• Spicy Tuna Wonton Cups
• Poke Nachos with Spicy Tuna
• Tuna Sandwiches Libyan Style
• Baked Sushi Cups
• Sweet & Spicy Salmon Rice Bowls

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.