These Salmon Cucumber Sushi Cups come together faster than you can boil rice for real sushi. They are grain-free and gluten-free (so trendy I know!).
I love sushi but I don’t love rolling it. That’s right, I said it. Unless I’m buying it at the store or from a restaurant (which I’m cheap so this happens not even once a year) – I’m all about getting my sushi flavor fix without the annoyance of rolling nori (seaweed paper).
Sometimes that means I’ll make sushi salad bowls, sushi bowls, or I’ll settle for eating sushi burrito style (because cutting sushi sucks too – but maybe my knives are just too dull – or maybe I’m just really bad at making sushi – probably both…). Other times it means I settle for sushi alternatives like these Salmon Cucumber Sushi Cups.
These Salmon Cucumber Sushi Cups give me all of the sushi feels without all of the work real sushi requires. I don’t know about you, but I call that a win.
Real quick – let’s talk ingredients! Sometimes balsamic vinegar, fish sauce, and rice vinegar can all have gluten in them, so be sure when using these ingredients that they are gluten-free (if you are gluten-free).
Let’s dive into this super easy recipe (it’s so easy it’s almost shameful that I’m calling it a recipe haha).
Salmon Cucumber Sushi Cups
- 1 cucumber
- 1/4 cup salmon (wild-caught, canned)
- 1/4 cup chickpeas canned
- 1 tsp rice vinegar (gluten-free)
- 1 tsp fish sauce (gluten-free)
- 2 tbsp balsamic vinegar (gluten-free)
- Cut cucumbers into sushi slice sizes
- Scoop out the center of the cucumber slices but leave a bit at the bottom to hold the filling in
- In a bowl, mash together the salmon, chickpeas, rice vinegar, fish sauce, and balsamic vinegar
- Once well-combine, spoon the salmon/chickpea mixture into the sushi cups