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Crispy Salmon Nori Taco
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Crispy Salmon Nori Taco

30 minServes 2Nutri-Score B€€
from @recipesbyvictoria80 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • salmon fillet (skin removed, cut into cubes)Fish250 g
  • nori sheets (cut in half)Pantry4 pieces
  • sushi rice (cooked and seasoned)Grains150 g
  • rice vinegarPantry15 ml
  • sugarPantry5 g
  • saltSpices2 g
  • soy saucePantry15 ml
  • sesame oilPantry10 ml
  • srirachaPantry15 ml
  • mayonnaisePantry30 g
  • avocado (sliced)Produce1 piece
  • cucumber (cut into thin sticks)Produce80 g
  • spring onion (thinly sliced)Produce2 pieces
  • sesame seeds (toasted)Nuts & seeds5 g
  • vegetable oil (for frying)Pantry200 ml

per serving

Nutrition

842kcal

Carbs
73 g
Proteins
31 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Saucepan
  • Tongs

step by step

Method

  1. Cook and season the rice

    • Rinse the sushi rice and cook it until tender.
    • Mix the rice vinegar, sugar and salt, then fold into the warm rice.
    Step 1

  2. Marinate the salmon

    • Toss the salmon cubes with soy sauce, sesame oil and sriracha.
    • Let them sit for a few minutes while you prepare the rest.
    Step 2

  3. Make the spicy mayo

    • Stir the mayonnaise with a little sriracha until smooth.
    Step 3

  4. Fry the salmon

    • Heat the vegetable oil in a frying pan.
    • Sear the salmon cubes until golden and crispy on the outside, then drain.
    Step 4

  5. Crisp the nori shells

    • Fold each nori half into a taco shape.
    • Briefly fry or toast the shells until crisp.
    Step 5

  6. Assemble the tacos

    • Fill each nori shell with rice, avocado, cucumber and crispy salmon.
    • Drizzle with spicy mayo and finish with spring onion and sesame seeds.
    Step 6
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