A fresh and vibrant appetizer that brings a touch of Hawaii to your table, these crispy wonton cups are filled with sushi-grade salmon tossed in a sesame-soy marinade, topped with creamy avocado, scallions, and a sprinkle of sesame seeds. They’re bite-sized, elegant, and perfect for parties or light starters.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 10 minsTotal Time 30 minsMakes 12 cups
For the Wonton Cups
12 square wonton wrappers
1 tbsp sesame oil (or neutral oil)
Nonstick cooking spray
For the Salmon Poke
8 oz sushi-grade salmon, diced into 1/2-inch cubes
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tsp honey or agave syrup
½ tsp sriracha (optional, for a spicy kick)
1 tbsp green onion, finely sliced
½ tsp sesame seeds
Pinch of salt, to taste
Toppings (Optional but Recommended)
½ avocado, diced and lightly salted
Extra sesame seeds
Additional green onion
Microgreens or shredded nori for garnish
Lime wedges, for serving
Make the Wonton Cups
1
Preheat oven to 375°F (190°C).
Lightly spray a mini muffin tin with cooking spray.
Brush each wonton wrapper lightly with sesame oil and press into each muffin cup to form a small cup shape.
Bake for 8–10 minutes , or until golden brown and crisp.
Let cool in the pan for a few minutes , then transfer to a wire rack to cool completely.
Prepare the Salmon Poke
2
In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha.
Gently fold in the diced salmon , green onion, sesame seeds, and a small pinch of salt.
Cover and refrigerate for 10–15 minutes to let the flavors meld.
Assemble the Cups
3
Place a small spoonful of diced avocado into each wonton cup.
Top with a generous spoonful of salmon poke.
Garnish with extra green onion, sesame seeds, and microgreens or nori if using.
Serve
4
Serve immediately , with lime wedges on the side for added brightness.
Best enjoyed fresh to preserve the crispiness of the wonton cups.
Tips and Variations
5
Make Ahead: Wonton cups can be baked up to a day ahead and stored in an airtight container. Fill just before serving.
Swap the Fish: Try with diced tuna, cooked shrimp, or tofu for variations.
Vegan Version: Use marinated tofu instead of salmon, and agave in place of honey.
Want It Creamy? Mix a little spicy mayo (mayo + sriracha) into the poke or drizzle on top.
Ingredients Makes 12 cups
For the Wonton Cups
12 square wonton wrappers
1 tbsp sesame oil (or neutral oil)
Nonstick cooking spray
For the Salmon Poke
8 oz sushi-grade salmon, diced into 1/2-inch cubes
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tsp honey or agave syrup
½ tsp sriracha (optional, for a spicy kick)
1 tbsp green onion, finely sliced
½ tsp sesame seeds
Pinch of salt, to taste
Toppings (Optional but Recommended)
½ avocado, diced and lightly salted
Extra sesame seeds
Additional green onion
Microgreens or shredded nori for garnish
Lime wedges, for serving
Directions Make the Wonton Cups
1
Preheat oven to 375°F (190°C).
Lightly spray a mini muffin tin with cooking spray.
Brush each wonton wrapper lightly with sesame oil and press into each muffin cup to form a small cup shape.
Bake for 8–10 minutes , or until golden brown and crisp.
Let cool in the pan for a few minutes , then transfer to a wire rack to cool completely.
Prepare the Salmon Poke
2
In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and sriracha.
Gently fold in the diced salmon , green onion, sesame seeds, and a small pinch of salt.
Cover and refrigerate for 10–15 minutes to let the flavors meld.
Assemble the Cups
3
Place a small spoonful of diced avocado into each wonton cup.
Top with a generous spoonful of salmon poke.
Garnish with extra green onion, sesame seeds, and microgreens or nori if using.
Serve
4
Serve immediately , with lime wedges on the side for added brightness.
Best enjoyed fresh to preserve the crispiness of the wonton cups.
Tips and Variations
5
Make Ahead: Wonton cups can be baked up to a day ahead and stored in an airtight container. Fill just before serving.
Swap the Fish: Try with diced tuna, cooked shrimp, or tofu for variations.
Vegan Version: Use marinated tofu instead of salmon, and agave in place of honey.
Want It Creamy? Mix a little spicy mayo (mayo + sriracha) into the poke or drizzle on top.
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