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.
- 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
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