Teriyaki Salmon Lettuce Cups

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 14 to 16 lettuce cups
There are two ingredients that make these lettuce cups notable: pickled ginger and sliced nori. The vinegary ginger and the salty seaweed round out the sweet and savory flavor profile of these lettuce cups. And if you’re not into salmon, this recipe works just as well with thinly sliced steak or chicken breast.



  1. Cook the rice as the label directs. Whisk the vinegar and sugar in a small bowl until the sugar dissolves, then stir into the rice. Let the rice cool to room temperature.
  2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the salmon in a single layer and cook until golden, 2 to 3 minutes. Flip and add the teriyaki sauce; cook, spooning the sauce over the salmon, until cooked through, about 3 more minutes.
  3. Divide the rice among the lettuce cups. Top each with a piece of salmon, some sauce, the pickled ginger, scallions and nori.

Cook’s Note

Little Gem lettuce is the perfect size for these apps. If you can’t find it, use Bibb lettuce.