Sushi Tacos
Sushi Tacos
Ingredients
- 2 cups sushi rice, cooked and seasoned
- 1/2 pound sashimi-grade salmon, finely chopped
- 1 avocado, ripe, thinly sliced
- 1/2 cup cucumber, thinly sliced into matchsticks
- 1/4 cup spicy mayonnaise, as needed
- 2 tablespoons green onions, thinly sliced
- 8 nori sheets
Instructions
- 1
Lay one sheet of nori flat on a clean surface.
⏱️ 1 min
- 2
Fold the nori sheet in half lengthwise.
⏱️ 1 min
- 3
Using kitchen scissors, cut the folded nori sheet into a smaller rectangular shape, approximately 3 inches by 4 inches. You will use two of these smaller pieces per taco, so cut 8 total.
⏱️ 2 min
- 4
Take one of the cut nori rectangles. Spread a thin, even layer of cooked and seasoned sushi rice onto one half of the nori sheet, leaving a small border around the edges to help with folding.
⏱️ 2 min
- 5
Place a portion of the finely chopped raw salmon on top of the sushi rice, towards the center of the rice-covered half.
⏱️ 1 min
- 6
Arrange a few slices of avocado next to the salmon on the rice.
⏱️ 1 min
- 7
Add a small amount of sliced cucumber matchsticks next to the avocado on the rice.
⏱️ 1 min
- 8
Drizzle spicy mayonnaise generously over the salmon, avocado, and cucumber fillings.
⏱️ 1 min
- 9
Sprinkle chopped green onions over the top of the fillings.
⏱️ 1 min
- 10
Carefully fold the empty half of the nori sheet over the fillings to create a taco shape. Gently press to secure the fillings inside.
⏱️ 2 min
- 11
Repeat steps 4-10 for the remaining nori sheets and fillings. Serve the sushi tacos immediately for the best taste and texture.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Tacos
- 2 cups sushi rice, cooked and seasoned
- 1/2 pound sashimi-grade salmon, finely chopped
- 1 avocado, ripe, thinly sliced
- 1/2 cup cucumber, thinly sliced into matchsticks
- 1/4 cup spicy mayonnaise, as needed
- 2 tablespoons green onions, thinly sliced
- 8 nori sheets
Instructions
- 1
Lay one sheet of nori flat on a clean surface.
⏱️ 1 min - 2
Fold the nori sheet in half lengthwise.
⏱️ 1 min - 3
Using kitchen scissors, cut the folded nori sheet into a smaller rectangular shape, approximately 3 inches by 4 inches. You will use two of these smaller pieces per taco, so cut 8 total.
⏱️ 2 min - 4
Take one of the cut nori rectangles. Spread a thin, even layer of cooked and seasoned sushi rice onto one half of the nori sheet, leaving a small border around the edges to help with folding.
⏱️ 2 min - 5
Place a portion of the finely chopped raw salmon on top of the sushi rice, towards the center of the rice-covered half.
⏱️ 1 min - 6
Arrange a few slices of avocado next to the salmon on the rice.
⏱️ 1 min - 7
Add a small amount of sliced cucumber matchsticks next to the avocado on the rice.
⏱️ 1 min - 8
Drizzle spicy mayonnaise generously over the salmon, avocado, and cucumber fillings.
⏱️ 1 min - 9
Sprinkle chopped green onions over the top of the fillings.
⏱️ 1 min - 10
Carefully fold the empty half of the nori sheet over the fillings to create a taco shape. Gently press to secure the fillings inside.
⏱️ 2 min - 11
Repeat steps 4-10 for the remaining nori sheets and fillings. Serve the sushi tacos immediately for the best taste and texture.
⏱️ 7 min