Teriyaki Salmon Lettuce Cups
- Level: Easy
- Yield: 14 to 16 lettuce cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 85
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 12
- Sodium
- 358
- Total: 40 min
- Active: 20 min
Ingredients
1/2 cup sushi rice
1 1/2 teaspoons rice vinegar
1/2 teaspoon superfine sugar
1 tablespoon vegetable oil
3/4 pound salmon, cut into 14 to 16 strips
1/2 cup teriyaki sauce
14 to 16 leaves Little Gem lettuce
1/4 cup pickled ginger
2 scallions, thinly sliced
1 small sheet nori, julienned
Directions
- 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.
- 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.
- 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.