Crispy Sushi Tacos
@saynigkitchen Crispy Sushi Tacos with Lightly Salted Salmon Recipe: For the lightly salted salmon: • 300 g salmon • 2 tsp salt • 1 tsp sugar For the rice: • 250 g sushi rice • 300 ml water • 28 g rice vinegar For the tacos: • Nori sheets • 1 avocado • 1 cucumber • Cream cheese • Green onions • Sesame seeds • Spicy mayo Cure the salmon with salt and sugar and refrigerate for 24 hours. Cook the rice for 15 minutes, let it rest for 15 minutes, then mix with rice vinegar. Cut nori into circles, spread the rice on top and bake at 200°C for 15 minutes until crispy. Shape into taco shells and fill with cream cheese, avocado, cucumber and lightly salted salmon. Top with green onions, sesame seeds and spicy mayo. #sushitacos #sushi #salmonrecipe #crispysushi #easyrecipe
♬ Originalton - Saynig Kitchen
Made by
Saynig Kitchen
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EBT Friendly: Approximately 91%
Total Time: About 25 Minutes (plus 24-hour salmon cure)
These crispy sushi tacos transform baked sushi rice and nori into crunchy taco shells filled with lightly cured salmon, creamy cheese, avocado, cucumber, and spicy mayo. They’re a fun handheld twist on homemade sushi with fresh textures and bold flavor.
Estimated Nutrition Per Serving
| Calories: 495 | Protein: 24g | Carbs: 38g | Fat: 27g |
Ingredients:
For the Lightly Salted Salmon
- 300 g salmon
- 2 tsp salt
- 1 tsp sugar
For the Rice
- 250 g sushi rice
- 300 ml water
- 28 g rice vinegar
For the Tacos
- nori sheets
- 1 avocado
- 1 cucumber
- cream cheese
- greren onions
- sesame seeds
- spicy mayo
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Coat the SALMON evenly with the SALT and SUGAR. Cover and refrigerate for 24 hours.
- Rinse the cured salmon, pat dry thoroughly, and cut into small sushi-style cubes.
- Cook the SUSHI RICE with the WATER according to package directions.
- Allow the rice to rest for 15 minutes before gently folding in the RICE VINEGAR.
- Preheat the oven to 200°C (400°F).
- Cut the NORI SHEETS into circles.
- Spread an even layer of prepared sushi rice onto each nori circle.
- Bake for approximately 15 minutes until the rice becomes lightly crisp and the nori is firm.
- While still warm, carefully fold each baked round over a utensil or rack to create a taco shell shape. Allow them to cool completely so they hold their shape.
- Spread a layer of CREAM CHEESE inside each taco shell.
- Add sliced AVOCADO and thin strips of CUCUMBER.
- Top with the lightly cured SALMON.
- Finish with chopped GREEN ONIONS, SESAME SEEDS, and a drizzle of SPICY MAYONNAISE.
- Serve immediately while the taco shells remain crisp.
Tomato Pairings
Iron-Rich Pumpkin Seed Butter
