Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
BANG BANG SALMON SUSHI TACOS

BANG BANG SALMON SUSHI TACOS

Crispy rice taco shells filled with tender salmon, cool cucumber, avocado, and a creamy spicy bang bang sauce for a fun sushi-inspired dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup uncooked sushi rice (makes about 3 cups cooked)
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt, divided
  • 12 ounces salmon fillet, skin removed and cut into small cubes
  • 2 tablespoons sriracha
  • 1/2 cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 small cucumber, thinly diced
  • 1 ripe avocado, sliced thin
  • 2 tablespoons green onions, thinly sliced
  • 1/3 cup panko breadcrumbs, toasted
  • 3 tablespoons neutral oil
  • 2 teaspoons black and white sesame seeds, optional

Instructions

  1. Rinse the sushi rice until the water runs mostly clear. Cook it with the water according to package directions.
  2. Mix the rice vinegar, sugar, and 1/2 teaspoon salt, then fold the mixture into the hot cooked rice. Let the rice cool slightly.
  3. In a bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, lime juice, soy sauce, and sesame oil until smooth.
  4. Toss the salmon cubes with 2 tablespoons of the sauce and the remaining 1/2 teaspoon salt.
  5. Lightly oil your hands and shape portions of rice into thin oval pieces, then gently curve them into taco shell shapes.
  6. Heat the neutral oil in a nonstick skillet over medium heat and cook the rice shells for 3 to 4 minutes per side, until golden and lightly crisp. Transfer to a plate.
  7. In the same skillet, cook the salmon for 2 to 3 minutes, stirring gently, until opaque and lightly caramelized at the edges.
  8. Fill each crispy rice shell with cucumber, warm salmon, avocado slices, and a drizzle of the remaining bang bang sauce.
  9. Top with green onions, toasted panko, and sesame seeds if using.
  10. Serve immediately while the shells are still crisp.

Notes

  • Keep the components separate until serving so the shells stay crisp.
  • Lightly oil or dampen your hands before shaping the rice.
  • Do not overcrowd the skillet when crisping the shells.
  • For a milder sauce, reduce the sriracha slightly.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Pan-Fried
  • Cuisine: Fusion
  • Diet: Low Lactose

Nutrition

  • Serving Size: 2 tacos
  • Calories: 540
  • Sugar: 8g
  • Sodium: 780mg
  • Fat: 28g
  • Saturated Fat: 5g
  • Unsaturated Fat: 21g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 26g
  • Cholesterol: 55mg

Keywords: bang bang salmon sushi tacos, salmon sushi tacos, crispy rice tacos, spicy salmon tacos, fusion seafood dinner