Fail-proof Sushi Tacos

Sushi taco on a chopping board with avocado and salmon.

No ratings yet

Nori sheets topped with perfectly cooked sushi rice, marinated salmon, avocado, and sriracha mayonnaise, this taco sushi recipe is a great one for a weeknight meal or when you're craving sushi!

Prep Time15

Cook Time10

Total Time35

Course: Main Course

Cuisine: Japanese

Servings: people

Calories: 799kcal

Author: Emily Roz

Ingredients

For the rice

1 cup sushi rice
1 cup water
½ tablespoon sugar
½ tablespoon flaky salt
2 tablespoon rice wine vinegar
1 tablespoon boiling water

For the salmon

2 salmon fillets, de-skinned and cubed
1 tablespoon light soy sauce
1 teaspoon sesame oil
pinch of salt
½ teaspoon black pepper

For the sushi taco elements

4 nori sheets, sliced into circular wrappers
1 avocado peeled and thinly sliced
4 pieces pickled ginger
1 tablespoon sriracha mayonnaise
½ tablespoon sesame seeds

Instructions

First up, make your sushi rice. Place one cup of sushi rice into a saucepan and rinse thoroughly (wash, drain, and repeat 3 times). Then, add in one cup of cold water and place on medium heat.
Once bubbles start forming around the edges of the rice, reduce to low heat and place the lid onto the pan. Cook for 10 minutes. Do NOT take off the lid.
Then, after 10 minutes, turn off the heat but keep the lid on for another 5 minutes.
Meanwhile, in a small bowl, combine your sugar, rice wine vinegar, salt, and boiling water. Mix and then once the rice has rested for the extra 5 minutes, remove the lid and pour it over the rice. Combine thoroughly, then transfer the rice to a large bowl to cool.
Next up, add your cubed fillet of salmon into a bowl and pour in your soy sauce, sesame oil, salt, and pepper. Toss and then set it aside in the fridge.
Get your nori sheets placing them on a chopping board, and using a small bowl, place it upside down onto your nori sheets and cut out a circular taco-shape into the nori. Keep the leftover nori pieces in an airtight container and save for another recipe.
Place a nori sheet on a chopping board and place 3 heaped tablespoons of sushi rice. Using a fork, gently spread out the rice to the edges of the nori sheet.
On one side of the nori sheet along the vertical centre of the sushi, place down your avocado slices. On the other side along the vertical centre of the wrapper, place down ¼ of your salmon.
Top with pickled ginger, drizzle with sriracha mayonnaise, sprinkle over sesame seeds and repeat for the other 3 sushi tacos. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 4-6 people.

For the leftovers:

Storage: Place any leftover sushi tacos in an airtight container in the fridge for up to 3 days and eat cold whenever you'd like!

Nutrition