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plated salmon sashimi lettuce cups

 Salmon Poke Lettuce Cups are filled with fresh sashimi tossed in creamy poke served with crunchy cabbage, creamy avocado, pan-fried buttery corn finished with fresh cilantro and spicy aioli. Light and refreshing, a touch tangy, spicy, and sweet filled with fresh flavors that make for a lunch or light dinner assembled in minutes. 

salmon sashimi lettuce cups

plated salmon sashimi lettuce cups

Each lettuce cup is filled with so many great flavors, once you take a bite it’s instantly fresh and light and easy to eat. The hardest part is prepping all the ingredients. Once all of those are done, all that’s left to do is form an assembly line and build each cup. 

salmon lettuce cup ingredients

salmon sashimi lettuce cup single


Ponzu is our go-to for homemade sushi, tataki, or raw fish or even used as a marinade. It’s bright, citrusy, and so versatile which makes it a great dipping sauce or used as a base for a thicker sauce. This Japanese sauce usually has lime or orange flavors to balance out the salty and spicy additions which make the sauce. It’s super easy to make and can be done with some pantry staples with the exception of lime and orange juice. To finish off our sauce we used regular light mayo because it’s what we had on hand. If you make your own mayo or can get a hold of kewpie mayo those would be even better!

salmon lettuce cups with beer

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

salmon sashimi lettuce cup close up

Salmon Poke lettuce cups

Salmon sashimi tossed in creamy poke served with crunchy cabbage, creamy avocado, pan-fried buttery corn finished with fresh cilantro and spicy aioli.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: seafood
Servings: 6
Author: the communal feast


  • 12 bib lettuce leafs
  • 1 lb salmon sashimi
  • 1 sweet corn
  • 1 TBS butter
  • salt and pepper
  • 1 cup purple cabbage shredded
  • 1-2 large avocados
  • garnish: fresh cilantro sesame seeds, spicy aioli
  • Creamy ponzu:
  • 1/3 cup mayonnaise
  • 1/2 tsp mirin
  • 1 TBS soy sauce
  • 1 TBS orange juice
  • 1 garlic clove minced
  • 1 TBS shichimi togarashi sub sriracha
  • 1/2 lime juiced


  • Combine all the ingredients together for the creamy ponzu. Stir together until well combined.
  • Remove the corn from it's cob using a sharp knife. Heat a small pan over medium heat and warm butter. Add corn and stir occasionally until deep yellow and cooked. Roughly 5 minutes. Season with salt and pepper and set aside.
  • Cut the salmon into cubes and toss together in the creamy ponzu.
  • To assemble: layer 2 bib lettuce leafs over one another, start with a layer or shredded cabbage, followed by thin slices of avocado, next top with creamy salmon cubes garnish with cooked corn, sprinkle with cilantro and sesame seeds. Finally drizzle on some spicy aioli. Enjoy!

Salmon Poke Lettuce Cups


August 4, 2021


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