Ingredients
- Sushi rice, 2 cups cooked
- Rice vinegar, 2 tablespoons
- Sugar, 1 tablespoon
- Salt, 0.5 teaspoon
- Nori sheets, 4 sheets
- Fresh salmon, 200 grams, finely diced
- Carrot, 1 medium, finely chopped
- Green onions, 2 stalks, thinly sliced
- Mayonnaise, 3 tablespoons
- Soy sauce, 1 tablespoon
Instructions
- Prepare the sushi rice by combining warm cooked rice with rice vinegar, sugar, and salt, mixing gently until evenly seasoned.
- Heat a small pan over low heat and briefly warm each nori sheet until pliable, shaping them into taco shells as they soften.
- Place the shaped nori shells aside and allow them to hold their form.
- Fill each nori shell with a layer of seasoned sushi rice.
- Add diced fresh salmon, chopped carrot, and sliced green onions evenly over the rice.
- Mix mayonnaise and soy sauce together in a small bowl until smooth.
- Drizzle the sauce lightly over each sushi taco.
- Serve immediately while the nori shells remain crisp.
Notes
- Assemble just before serving to keep the nori crisp.
- You can swap salmon with cooked shrimp or tofu if preferred.
- Taste the rice before assembling and adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: No Bake
- Cuisine: Fusion
- Diet: Low Fat
Nutrition
- Serving Size: 2 sushi tacos
- Calories: 320
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 35 mg
Keywords: sushi tacos, fusion sushi recipe, nori tacos, sushi taco recipe, easy sushi tacos