Crispy Sesame Cucumber Salmon Rice Cups

🍣 Crispy Sesame Cucumber Salmon Rice Cups These little salmon rice cups are fresh, crisp, warm and snacky: roasted sesame-ginger salmon with caramelised edges, lightly seasoned rice, cool cucumber, scallions, lime and a quick soy-lime mayo. They work as a light dinner, party snack or make-ahead prep where everyone builds their own cups. Yield: 4 snack portions or 8 small cups Time: 15 minutes prep, 12-14 minutes cooking Ingredients For the salmon: - 450 g salmon fillet, skin removed, cut into 8 chunky pieces - 1 tbsp neutral oil - 1 tbsp soy sauce - 1 tsp honey - 1 tsp rice vinegar - 1/2 tsp toasted sesame oil - 1 small garlic clove, finely grated - 1 tsp grated fresh ginger - 1 tsp sesame seeds For the rice cups: - 2 cups cooked short-grain rice, warm - 1 tbsp rice vinegar - 1 tsp sugar - 1/2 tsp fine sea salt - 8 small crisp lettuce cups or 8 nori squares - 1/2 cucumber, shaved into ribbons or very thin half-moons - 2 scallions, finely sliced - 1 tbsp toasted sesame seeds - 1 lime, cut into wedges - Chilli flakes or chilli crisp, optional For the soy-lime mayo: - 3 tbsp mayonnaise - 1 tsp soy sauce - 1 tsp lime juice - 1/2 tsp honey - 1/2 tsp toasted sesame oil Method 1. Heat the oven to 220 C / 425 F. Line a tray with baking paper. 2. Mix the salmon coating. Stir together neutral oil, soy sauce, honey, rice vinegar, toasted sesame oil, grated garlic and ginger. Toss the salmon pieces gently so they are coated but still chunky. 3. Roast the salmon. Place the pieces on the tray with a little space between them and scatter over sesame seeds. Roast for 10-12 minutes, until the salmon flakes easily and the edges look lightly caramelised. Rest for 2 minutes, then break into large flakes rather than tiny crumbs. 4. Season the rice. Stir rice vinegar, sugar and salt into the warm short-grain rice. The rice should be glossy and lightly tangy, not wet. If using leftover rice, reheat it first with a splash of water so it becomes steamy and soft. 5. Make the soy-lime mayo. Stir mayonnaise, soy sauce, lime juice, honey and sesame oil until smooth. Taste: it should be creamy, salty, bright and just a little sweet. 6. Build the cups. Spoon warm rice into each lettuce cup or nori square. Add salmon flakes, cucumber ribbons, scallions and toasted sesame. Drizzle with soy-lime mayo. 7. Finish and serve. Add a squeeze of lime and a pinch of chilli flakes or chilli crisp if you want heat. Serve straight away while the rice is warm and the cucumber is crisp. Texture cues - Keep the salmon in chunky pieces so the edges crisp without drying out. - The rice should be warm and sticky enough to sit neatly in the cups. - Add cucumber at the end for the best crunch. Serving and storage tips 🥒 Add avocado, edamame, pickled ginger or shredded carrot for a fuller plate. Salmon and rice can be refrigerated separately for up to 2 days; reheat the rice gently with a splash of water. Assemble just before eating so nori or lettuce stays crisp. Save this one for an easy salmon snack dinner. ✨ Tasteloom.club