Sushi Tacos
Equipment
Ingredients
Sushi Base
nori sheets (dried)
4 piece
jasmine rice (cooked)
200 g
apple cider vinegar (room_temperature)
15 ml
avocado oil (room_temperature)
10 ml
garlic powder (dry)
5 g
Salmon Mix
salmon filet (raw)
400 g
olive oil (room_temperature)
15 ml
salt (dry)
5 g
garlic (minced)
3 clove
paprika (dry)
5 g
sriracha (room_temperature)
30 ml
light mayo (chilled)
45 g
greek yogurt (chilled)
60 g
red onion (chopped)
50 g
cilantro (chopped)
15 g
black pepper (ground)
2 g
Instructions
Prepare sushi rice
Wash rice until water runs clear, then cook according to package instructions.
Season cooked rice
Add apple cider vinegar to warm rice for authentic sushi flavor.
Prepare nori taco shells
Cut nori sheets into circles using a bowl as template.
Air fry nori shells
Spray nori with avocado oil, season with garlic powder, then air fry until crispy.
Season salmon filet
Pat salmon dry and season with salt, minced garlic, and paprika, then coat with olive oil.
Air fry salmon
Air fry seasoned salmon at 199°C, flipping halfway through cooking.
Cool and shred salmon
Allow salmon to cool completely before shredding into bite-sized pieces.
Mix salmon filling
Combine shredded salmon with sriracha, mayo, Greek yogurt, red onion, cilantro, salt, and pepper.
Assemble sushi tacos
Fill crispy nori shells with seasoned rice, then top with salmon mixture.
Original recipe
Storage
Best consumed fresh. Rice and salmon can be stored separately for up to 2 days
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.