Sushi Tacos
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.
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
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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.
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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.
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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.
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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.
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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.
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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.
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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.