For this recipe, you bake nori circles with sushi rice, then build them like tacos with sushi-grade salmon and other toppings for a sushi bite that feels like a restaurant appetizer.
WHY YOU'LL LOVE THIS RECIPE
These sushi tacos are simple, customizable, and the texture is amazing. The rice is crisp yet tender, and the toppings make every bite creamy, spicy, and fresh.
INGREDIENTS
All you need for this recipe is: Sushi rice, Nori sheets, Sushi-grade salmon, Cream cheese, Green onions, Avocado, Sriracha mayo, Sesame seeds, and Soy sauce for dipping
Cut nori sheets into circles. You can stack a couple sheets and cut at once to speed it up.
STEP 1: PREP THE NORI CIRCLES
STEP 2: ADD RICE
Spread each nori circle with a generous layer of sushi rice. Press gently so it sticks.
STEP 3: BAKE
Bake at 350°F for 15 to 20 minutes until rice is slightly crispy and golden at the edges. Let cool 2 to 3 minutes so they firm up enough to handle.
STEP 4: BUILD THE TACOS
Spread cream cheese down the center of each “taco.” Top with 3 to 4 slices of salmon, then avocado. Drizzle with sriracha mayo and finish with sesame seeds and green onions.
STEP 5: FOLD AND SERVE
Fold to form a taco shape. Serve immediately. Soy sauce is optional for dipping.
VARIATIONS
To add some extra crunch, top the tacos with crushed tempura flakes or crispy onions, or add thin sliced cucumbers for extra freshness.
STORAGE TIPS
These tacos are best fresh, but if you want to prep ahead you can cook the rice ahead and keep covered, slice toppings before serving, and bake nori close to serving time
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