Salmon Poke Lettuce Wraps

I love sushi. No really; I have an uncommon amount of love for this food. I love the technique, the quality, the beauty, the whole thing. That said, my wallet does not share my love for this gorgeous food. Every once in a while I’ll go all out and try to make my own sushi at home but I’ve been looking for something simpler that gives me all the enjoyment of sushi at a fraction of the price and time-enter poke. These wraps come together in minutes, are made from healthy, fresh ingredients and can be a special lunch or appetizer that you (yes, you!) can make at home.


4 ounces sushi-grade salmon 1 avocado diced to the same with as a salmon 3 green onions sliced fine 1/4 red onion, diced fine 1/6 cup gluten free soy sauce or Braggs amino acid 2 tablespoons white sugar 1 teaspoon Sriracha 1/2 teaspoon ground ginger 1 teaspoon rice wine vinegar sesame seeds to finish butter lettuce to wrap 


  1. Remove salmon from the skin and dice into 1/4 inch cubes.

  2. Combine salmon, avocado, red onion and green onion in a mixing bowl and toss gently.

  3. In a small mixing bowl combine soy sauce through rice wine vinegar and stir well to combine.

  4. Toss the salmon mixture with the soy sauce mixture and allow to marinate, covered in the fridge, for at least a half an hour.

  5. Evenly divide your salmon poke between butter lettuce leaves and top with sesame seeds. Enjoy!

Recipe with photos here: