Go Back
Print Recipe
5 from 1 vote

Salmon Cucumber Sushi Cups

Prep Time10 mins
Total Time10 mins
Course: Main Dish, Salads, Snacks
Cuisine: Dairy-Free, Gluten-Free, low-FODMAP, Paleo
Keyword: Salmon Cucumber Sushi Cups
Servings: 1 serving


  • 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
  • Enjoy!