miso salmon

sushi cups


Miso is a fermented bean paste that gives a real “umami” essence to this eclectic mix of sushi flavours and textures…without the fuss of rolling it up tight!

Serves: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes



1 sheet nori (dried seaweed)

1 tbsp (15 mL) sesame seeds

2 tbsp (30 mL) white or yellow miso paste

2 tbsp (30 mL) honey

2 tsp (10 mL) rice vinegar

1 lb (500 g) skinless salmon fillet

1 cup (250 mL) cooked sushi or short-grain rice

12 large leaves of Inspired Greens Green Batavia

1/2 cup (125 mL) halved, thinly sliced cucumber

1 avocado, peeled, halved and pitted, chopped

1/4 cup (60 mL) pickled ginger




1. Tear nori into bite-size pieces. Heat small skillet over medium heat; toast nori and sesame seeds for 3 to 4 minutes or until seeds begin to turn golden brown. Transfer to plate; let cool.


2. Preheat grill to medium-high; grease grill well. Stir together miso, honey and vinegar; brush 2 tbsp (30 mL) over both sides of salmon. Grill for about 3 minutes on each side or just until opaque in centre. Let stand for 5 minutes; flake salmon into chunks.


3. In small saucepan, heat remaining miso mixture until bubbling; set aside.


4. Place spoonful of rice in centre of each lettuce leaf; top with salmon, cucumber, avocado and ginger. Drizzle with reserved miso mixture; sprinkle nori and sesame seeds over top.



Grilled shrimp can be substituted for salmon if desired.

watch the recipe video

The Star Group
whole leaf
The Star Group
whole leaf
Miso Salmon Sushi Cups
Miso Salmon Sushi Cups