Crispy Sushi Tacos

Name: Crispy Sushi Tacos
Prep time: 30 min
Yield: 3
Ingredients: 200 g salmon; 100 g sushi rice; 3 slices nori seaweed; 15 g light mayonnaise; 20 g sweet chilli sauce; 60 g avocado; 60 g cucumber; salt

Lea Půčková

30 min.

Comments

Sushi‑style tacos? Yes! And the result will surprise you a lot... Crispy nori slices with a layer of sticky rice form the base that carries everything good - marinated salmon, creamy avocado, refreshing cucumber and sweet and spicy mayonnaise and sweet chilli sauce. Each bite has the perfect ratio of nutrients and in 30 minutes you have an Asian twist on your plate that won't offend even the biggest foodies. Perfect for brunch, a light lunch or as an original treat for a visitor. So come on! 🍣

Shop ingredients

Sweet Chilli Sauce – 330 ml – roasted bell peppers with chili peppers, balanced sweet and spicy flavor profile, without preservatives and thickeners

£4.24

Nutrition (1 serving) 1 taco

345 kcal
33 g carbohydrates
19 g fats
12 g protein

Per 3 portions

200 g salmon
100 g sushi rice
3 slices nori seaweed
15 g light mayonnaise
20 g sweet chilli sauce
60 g avocado
60 g cucumber
salt

Instructions

First wash the salmon, remove the skin, pat dry, sprinkle with salt and leave to marinate for 15‑30 minutes.
In the meantime, prepare the sushi rice by rinsing it with water and cooking it according to the instructions. You can add a little sushi vinegar for a stronger taste.
Cut out a circle with a diameter of about 13 cm from the nori eyelash and apply a thin layer of cooked rice.
Fold into a taco shape, place in a baking dish and bake at 180 °C for 10‑15 minutes.
In the meantime, wash the salmon from the salt crust, dry it and cut it into thicker slices (this depends on your preference). Also slice the cucumber and avocado. Mix the mayonnaise with the sweet chilli sauce.
Finally, pile the salmon, avocado and cucumber into the tacos, drizzle with the sauce and enjoy!