Main
Sushi Tacos
45 minServes 4Nutri-Score B€€
B
45 min
45 minSushi Tacos
what you need
Ingredients
sushi rice (rinsed until water runs clear)Grains300 g
waterOther360 ml
rice vinegarPantry45 ml
sugarPantry20 g
saltSpices5 g- nori sheets (cut into taco-sized rounds)Pantry4 pieces
salmon (sashimi-grade, thinly sliced)Fish200 g
avocado (sliced)Produce1 piece
cucumber (cut into thin sticks)Produce1 piece
carrot (julienned)Produce1 piece
spring onion (thinly sliced)Produce2 pieces
sesame seeds (toasted)Nuts & seeds10 g
soy saucePantry30 ml- srirachaPantry20 ml
- mayonnaisePantry40 g
per serving
Nutrition
431kcal
- Carbs
- 69 g
- Proteins
- 14 g
- Fat
- 11 g
what you’ll use
Tools
Saucepan
Mixing bowl
Frying pan
Kitchen scissors
step by step
Method
- Step 1
Cook the sushi rice
- Rinse the rice until the water runs clear.
- Simmer the rice with the water, covered, until tender.
- Fold in the rice vinegar, sugar and salt, then let cool to room temperature.
- Step 2
Prepare the fillings
- Slice the salmon thinly.
- Cut the avocado, cucumber and carrot into thin strips.
- Slice the spring onion and toast the sesame seeds.
- Step 3
Make the spicy mayo
- Mix the mayonnaise with the sriracha and a splash of soy sauce.
- Step 4
Shape the nori taco shells
- Cut the nori sheets into rounds.
- Warm them briefly in a dry frying pan so they fold without cracking.
- Fold each round into a taco shape.
- Step 5
Assemble the sushi tacos
- Press seasoned rice into each nori shell.
- Top with salmon, avocado, cucumber, carrot and spring onion.
- Drizzle with spicy mayo and soy sauce, then sprinkle with sesame seeds.