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

These Sweet Soy-Glazed Salmon Lettuce Cups are a fresh, fun twist on sushi night. Flaky salmon glazed with a sweet soy sauce sits atop crispy golden rice, all nestled in cool, crisp lettuce cups. Quick-pickled cucumber and carrots add a bright tang and satisfying crunch, while a creamy Sriracha mayo brings just the right amount of heat.

This recipe comes together quickly, with the rice cooking while you prep the pickles and roast the salmon. It’s a perfect weeknight dinner that feels special but is surprisingly simple to make. Serve these lettuce cups as a main dish or as an impressive appetizer for your next gathering.

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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 sides down, on prepared sheet; brush tops with half the sweet soy glaze. Roast on top rack for 8 minutes. Once salmon has roasted 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. (Tip: Be careful-rice may pop as it cooks!) Carefully flip rice (don’t worry if some pieces break apart!); 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 based on thickness.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat rice and salmon gently and assemble fresh lettuce cups when ready to eat.

What can I use instead of lettuce cups?

You can serve the filling over a bed of greens, in rice bowls or wrapped in nori sheets for a sushi-style hand roll.