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Crisp chicory leaves filled with a creamy, spicy mix of finely diced salmon, edamame, cucumber, sriracha and sesame, topped with spring onions and toasted sesame seeds. They’re a fresh, sushi-inspired bite that’s perfect for sharing. Salmon and edamame make them high in protein, and salmon is rich in omega-3.
1.
Cook the edamame in boiling water (3 minutes), then drain, rinse under cold water, pat dry and roughly chop.
2.
Mix the yoghurt, sriracha, sesame oil, rice vinegar and soy sauce in a bowl.
3.
Add the salmon, edamame, cucumber, most of the spring onions and the sesame seeds, and stir gently to coat.
4.
Spoon the mixture into the chicory leaves. Top with the remaining spring onions and sesame seeds, and serve straight away.
5.
Make it a main for 2: Serve the filling as a poke bowl over brown rice, with extra edamame and cucumber.
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Storage information
Eat straight away if using raw salmon. Don’t make it ahead or keep leftovers. If using cooked salmon, the filling keeps covered in the fridge for up to 1 day; fill the chicory leaves just before serving. Not suitable for freezing.
Tip
Only use raw salmon labelled sushi- or sashimi-grade that has been frozen first, and keep it chilled until serving. Raw fish isn’t recommended during pregnancy, for young children, older adults or anyone with a weakened immune system. Use cooked salmon instead (see the tips).
Cost-saving tips
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