Sushi Tacos

Name: Sushi Tacos
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups cooked sushi rice; 2 tbsp rice vinegar; 1 tsp sugar; 1/4 tsp salt; 4 nori sheets (sushi seaweed); 2 tsp sesame seeds, toasted; 2 tbsp vegetable oil; 8 oz sushi-grade salmon, diced; 1/4 cup mayonnaise; 2 tsp sriracha; 1 tsp toasted sesame oil; 2 scallions, thinly sliced; 1 avocado, sliced; 1 cucumber, julienned

The viral crisped nori-and-rice taco shell filled with spicy sushi-grade salmon, avocado, cucumber, and spicy mayo. Use only sushi-grade salmon that has been previously frozen and is safe to eat raw.

47 minMediumServes 4430 cal/serving

JapaneseDinnerStovetopPescatarianLow-SodiumPork-Free

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Ingredients

2 cups cooked sushi rice
2 tbsp rice vinegar
1 tsp sugar
1/4 tsp salt
4 nori sheets (sushi seaweed)
2 tsp sesame seeds, toasted
2 tbsp vegetable oil
8 oz sushi-grade salmon, diced
1/4 cup mayonnaise
2 tsp sriracha
1 tsp toasted sesame oil
2 scallions, thinly sliced
1 avocado, sliced
1 cucumber, julienned

Instructions

1

In a small bowl, stir the 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt into the warm 2 cups cooked sushi rice until evenly coated and glossy.
2

Lay a sheet of nori sheets (sushi seaweed) shiny side down on a cutting board. Press a thin, even layer of the seasoned sushi rice over the entire sheet, all the way to the edges, and scatter with 2 tsp toasted sesame seeds. Press gently so the rice sticks. Repeat with the remaining nori sheets.
3

Heat the 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Working one at a time, lay each sheet rice-side down and cook until the rice is deep golden and crisp, 3 to 4 minutes. Flip briefly to warm the nori side, about 30 seconds.
4

While each shell is still warm and pliable, immediately fold it in half like a taco using tongs. Set the folded shells in the slots of a muffin tin to hold their shape and cool until crisp, about 10 minutes.
5

Meanwhile, whisk the 1/4 cup mayonnaise, 2 tsp sriracha, and 1 tsp toasted sesame oil together in a bowl to make spicy mayo.
6

Toss the 8 oz diced sushi-grade salmon with half of the spicy mayo and half of the 2 thinly sliced scallions. Use only sushi-grade fish that has been previously frozen and is safe to eat raw.
7

Fill each crisp shell with the spicy salmon, 1 sliced avocado, and 1 julienned cucumber. Drizzle with the remaining spicy mayo and scatter with the remaining scallions. Serve immediately.

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Questions

How do I know when Sushi Tacos is done?

Go by the cues in the method rather than the clock. Step 3: cook until the rice is deep golden and crisp.

What can I use instead of rice vinegar in Sushi Tacos?

The entry for Sushi Tacos calls for 2 tbsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use another fish instead of salmon in Sushi Tacos?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Sushi Tacos uses 8 oz sushi-grade salmon, diced.

Is Sushi Tacos spicy?

Moderately. The heat in Sushi Tacos comes from 2 tsp sriracha. For a milder plate, start with half the sriracha and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Sushi Tacos contain sesame?

Yes: 2 tsp sesame seeds, toasted and 1 tsp toasted sesame oil. The full allergen list for this entry is eggs, fish and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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