SALMON SUSHI TACOS

If you need to fix your sushi craving but don't want to pay a fortune at a restaurant or are intimidated by making sushi rolls then my salmon sushi tacos are just what you need. Made in under 30 minutes if you're using shop-bought or ready made sticky sushi rice. Ive given the recipe for the sticky rice if you can't not source shop-bought.

Disks of roasted nori seaweed are topped with the sticky rice before being placed in the airfryer. Once the rice is crispy, the sushi tacos are filled with cucumber, cured diced salmon, sesame seeds, smashed avo, kewpie mayo and seaweed salad. 

If you loved this recipe then you will love my hot smoked and egg onigirazu!

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SALMON SUSHI TACOS

MAKES: 6 //PREP TIME/20//COOK TIME // 5-7 MINS // DIFFICULTY //EASY / PESCI

INGREDIENTS

For the rice

Makes roughly 900g cooked sushi rice

• 320g sushi rice

• 80ml rice vinegar

• 1 tbsp sugar

• ½ tbsp salt

METHOD

Wash the rice until the water runs clear. Follow the instructions on the rice packaging.

Mix the rice vinegar, sugar and salt together and pour over the warm, cooked rice. Transfer the rice toa large tray and spread out evenly. Allow to cool. Then it’s ready to use. 

For the tacos

• 900g sticky Japanese short grain rice, cooked

• 6 roasted nori seaweed sheets

• 1 ripe avocado

• Juice of ½ lemon

• 2 skinless salmon fillets

• 2 tbsp sugar

• 1 tbsp salt, extra for seasoning

• ⅓ cucumber, cut into batons

• 6 tbsp seaweed salad

• Kewpie mayonnaise, to garnish

• Sesame seeds, to garnish

METHOD

1. Firstly, slice the salmon fillets into bite size cubes then add it to a bowl. Sprinkle over the sugar and 1 tbsp salt and coat the fish in the mixture well. Allow to cure for 15 minutes before washing off the dry ingredients thoroughly. Pat dry with kitchen paper to remove excess water. Set aside.

2. On a chopping board, slice the ripe avocado in half and remove the stone and skin. Squeeze the lemon juice over the avocado and with the back of a knife mash the avocado into rough guacamole. Season with salt. 

3. Fold the nori seaweed sheets in half and then cut out a semi circle. Open it up to reveal a circle. On the non shiny side, press the sticky sushi rice down and spread it to the edges. Repeat this until all the seaweed disks are used.

4. Snuggly stack the tacos in an airfryer and cook the tacos for 5-7 minutes at 180c. The edges should be lightly golden and crisp.

5. Fill the sushi tacos with the cucumber, diced salmon and sprinkle with sesame seeds. Top with dollops of the smashed avocado, kewpie mayonnaise and seaweed salad. Enjoy immediately.