Sesame Salmon Lettuce Wraps

Sushi Kuu ranks among one of Hong Kong’s finest Japanese restaurants. Like the rest of the crowd that eagerly lines up every night of the week for a seat, I go for their melt in your mouth salmon rolls: Soft, flavorful salmon wrapped in lettuce with a special sauce. Every time I leave I say to myself, “I must recreate that dish!”

Today, you’re in for a treat. I finally found the time to work my magic in the kitchen and, so far, the reviews have been great. These delectable wraps involve some preparation — but are remarkably simple and will delight your guests and your palette.

Sesame Salmon Lettuce Wraps Recipe

Sesame Salmon Lettuce Wraps



  • 1/3 cup Japanese sesame paste
  • 1/4 cup dashi Japanese fish stock
  • 1 tablespoons tamari
  • 2 tablespoons sugar
  • 1 tablespoon sesame seeds


  • 4 salmon fillets skin on
  • 1/4 cup tamari
  • 2 tablespoons sesame oil
  • 1 tablespoon maple syrup
  • 2 tablespoons sake


  • 1/2 red onion thinly sliced
  • One head butter lettuce



  1. Blend until smooth and add salt to taste
  2. May be made one day ahead and store airtight in fridge


  1. Marinate salmon in tamari, oil, maple syrup and sake for 4 hours. Chill
  2. Preheat grill to high setting and broil, skin side up for a few minutes then flip. Grill time: 6 minutes or until salmon lightly pink.
  3. Allow salmon to cool to room temperature before assembling wraps


  1. Place one piece of lettuce open on platter
  2. Crumble a handful of salmon, a few slices of onion and a drizzle of sesame sauce inside
  3. Either serve open face or wrap and secure with a toothpick
  4. Serve immediately

Recipe Notes

I get my Japanese sesame paste at City'Super in Hong Kong. The secret is to find a sesame paste that's made from roasted sesame seeds. Can't find dashi? You'll survive. Use water and infuse with some extra spice.


Nealy Fischer of The Flexible Chef

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