Sweet Soy Glazed Salmon Lettuce Cups with Crispy Rice and Pickled Veggies

These Sweet Soy Glazed Salmon Lettuce Cups are a delightful twist on sushi flavors, combining tender glazed salmon with crispy golden rice and tangy pickled vegetables. The cool, crisp lettuce cups provide the perfect vessel for this colorful and satisfying dish.

Quick-pickled cucumber and carrots add brightness and crunch, while a creamy Sriracha mayo brings just the right amount of heat. This recipe is perfect for a fun weeknight dinner or a light yet impressive meal for guests.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

3 unit Kewpie MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. While rice cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim and discard root end from lettuce; separate leaves.
3. In a medium microwave-safe bowl, combine vinegar, 2 tsp sugar (4 tsp for 4 servings) and a big pinch of salt. Stir in cucumber and carrots. Cover with plastic wrap; microwave for 1 minute. Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally, until ready to serve.
4. Line a baking sheet with foil and lightly oil. Pat salmon dry with paper towels. Place, skin side down, on prepared sheet; brush tops with half the sweet soy glaze. Roast on top rack for 8 minutes. Remove sheet from oven and set broiler to high; carefully brush salmon with remaining sweet soy glaze. Return to top rack; broil until glaze is tacky and salmon is cooked through, 2-4 minutes more.
5. Meanwhile, in a small bowl, combine mayonnaise and Sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add cooked rice in a single layer. Season with salt. Cook, undisturbed, until golden brown and crispy on bottom, 3-5 minutes. Carefully flip rice; cook, stirring occasionally to break up any large pieces, until golden brown and crispy all over, 1-2 minutes more.
7. Using a fork, flake salmon into bite-size pieces. Divide lettuce leaves between plates; fill with crispy rice, salmon, as many pickled veggies (draining first) as you like and crispy fried onions. Drizzle with spicy mayo and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or arctic char. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat rice and salmon gently and refresh pickled veggies with a splash of vinegar if desired.

Can I make this gluten-free?

Ensure the sweet soy glaze and crispy fried onions are gluten-free. Use tamari instead of soy glaze if needed.