Salmon Sushi Tacos with Avocado & Spicy Mayo
A bold fusion of Mexican tacos and Japanese sushi: crispy nori shells filled with vinegared rice, fresh salmon, and creamy avocado, topped with an irresistible spicy mayo.
🛒 Ingredients
4 servings
- 4 large dried nori sheets
- 300g cooked and seasoned sushi rice (rice vinegar, sugar, salt)
- 250g fresh sashimi-grade salmon, cut into 1.5 cm cubes
- 1 ripe avocado, cut into thin slices
- 4 tablespoons Japanese mayonnaise (Kewpie)
- 1 to 2 teaspoons sriracha (to desired spiciness)
- 1 tablespoon toasted sesame seeds (white and/or black)
- 1 bunch of fresh cilantro, finely chopped
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- Neutral oil for frying (sunflower or grapeseed)
🎬 Original video
Directions
- 1
Prepare the spicy mayo: mix Japanese mayonnaise with sriracha in a small bowl. Adjust the heat to your taste. Refrigerate.
- 2
Marinate the salmon: drizzle the salmon cubes with light soy sauce and sesame oil. Gently mix and refrigerate for 5 minutes.
- 3
Form the nori shells: cut each nori sheet into two rectangles. For frying, heat oil to 180°C in a small saucepan. Fold each rectangle into a U-shape (like a taco) and hold with tongs, then fry for 10 to 15 seconds until crispy and lightly golden. Drain on paper towels. Alternatively, bake in a 180°C oven for 3 to 4 minutes, folded in a mini-muffin tin.
- 4
Fill the tacos: place a generous spoonful of sushi rice into each nori shell, gently pressing.
- 5
Add the marinated salmon cubes, then arrange 2 to 3 avocado slices in a fan shape.
- 6
Top with a generous dollop of spicy mayo using a spoon or piping bag for a neater finish.
- 7
Garnish with toasted sesame seeds and chopped cilantro. Serve immediately.
💡 Chef's Tip
The secret to perfectly rigid nori shells: after frying, let them rest for 1 minute at room temperature before filling – they will set slightly as they cool.
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