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.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 14 to 16 lettuce cups |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 85 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 12 mg |
| Sodium | 358 mg |