Thai Salmon Lettuce Cups Food

TERIYAKI SALMON LETTUCE CUPS

Teriyaki Salmon Lettuce Cups image

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.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 14 to 16 lettuce cups

Number Of Ingredients 10

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

Steps:

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.

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