Poke Cups

poke cups

The most delicious and adorable party food ever…may we introduce the poke cup? Flatbread circles baked in little muffin tins, then filled with the coolest, hottest food trend this summer: sushi grade fish poke. We used salmon, but tuna works too… just make it fresh, fabulous, and with flatbread! Let our video take you through the steps:

As you can see, with a few beautiful ingredients and very little effort, you’ll have a sophisticated and fun first bite to bring to any party or gathering.

Okay, poke!

Poke Cups


  • 1 package Flatout Light Original Flatbreads
  • 8 ounces sushi grade salmon, cubed
  • 2 tablespoons sesame oil
  • 2 tablespoons soya sauce
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon Thai red chili, minced
  • 1 cup cucumber, cubed
  • 1 cup radish, thinly sliced
  • 1 cup edamame, shelled
  • 2 tablespoons black sesame seeds
  • 2 tablespoons crispy garlic chips
  • 2 tablespoons green onion, sliced
  • salt
  • pepper


Preheat the oven to 325°F. Use a 3 inch diameter round cookie cutter to cut circles out of the flatbread wraps. Place each flatbread circle into a muffin tin and press down to form cups. Transfer muffin tin to the oven and bake for 10-12 minutes or until poke cups become crispy. Remove the poke cups from the muffin tin and place them on a serving tray.

Meanwhile, in a large bowl add salmon, sesame oil, soya sauce, rice wine vinegar, Thai red chilis and salt & pepper to taste. Stir to combine and set aside to marinate for 5-10 minutes. Add cucumber, radish and edamame to the bowl and stir to combine.

Portion the marinated salmon and vegetables into the crispy flatbread cups and garnish with a sprinkle of black sesame seeds, crispy garlic chips and green onion. Enjoy!

Suggested Flatout: Light - Original

Rate and Review

background aesthetic has no informational purpose 5