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Crispy Nori Baked Salmon Sushi Tacos
Crispy Nori Baked Salmon Sushi Tacos
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25m
准备
20m
烹饪
4
份数
993
浏览量
medium
Dinner
Japanese
by Yumzy
Crisp toasted seaweed sheets formed into taco shells, packed with seasoned sushi rice, tender miso-tamari baked salmon, avocado, and spicy mayo.
食材
- ✓400 g skinless salmon fillets
- ✓15 ml white miso paste
- ✓22.5 ml tamari or soy sauce
- ✓15 ml honey
- ✓1 tsp toasted sesame oil
- ✓1 tsp grated fresh ginger
- ✓200 g sushi rice
- ✓30 ml rice vinegar
- ✓1 tsp caster sugar
- ✓0.5 tsp fine sea salt
- ✓4 sheets nori seaweed
- ✓15 ml neutral cooking oil
- ✓1 whole firm avocado
- ✓0.5 whole English cucumber
- ✓45 ml Japanese mayonnaise
- ✓15 ml sriracha
- ✓15 ml toasted sesame seeds
- ✓2 stalks scallions
仔细检查食谱的准确性。
说明
1
Rinse the sushi rice in cold water until the runoff is clear, then cook with 250 ml of water according to package directions. In a small bowl, whisk the rice vinegar, sugar, and salt together; fold into the warm cooked rice gently, then allow to cool to room temperature.
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提示:Cover the seasoned rice with a damp paper towel to prevent it from drying out while assembling.
2
Preheat your oven to 200 °C (180 °C fan / 204 °C). In a medium bowl, whisk together the white miso, tamari, honey, sesame oil, and grated ginger. Add the cubed salmon, tossing to coat evenly, and spread onto a parchment-lined baking sheet.
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提示:Ensure the salmon cubes are evenly spaced so they roast rather than steam.
3
Bake the salmon for 8 to 10 minutes until flaky, tender, and caramelized around the edges.
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提示:Turn on the broiler for the final 60 seconds for extra caramelization.
4
Lightly brush both sides of each nori half with neutral cooking oil. Drape each piece over an upside-down muffin tin or between wire racks to shape into taco shells. Bake at 180 °C (160 °C fan / 177 °C) for 4 to 6 minutes until crisp and rigid.
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提示:Watch the nori closely near the end of cooking as seaweed burns quickly.
5
Spoon a couple of tablespoons of seasoned sushi rice into the base of each crispy nori shell. Top with cucumber matchsticks, diced avocado, and warm roasted salmon chunks.
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提示:Do not overpack the shells to keep them easy to hold and eat.
6
Drizzle the assembled tacos generously with spicy mayonnaise, then garnish with sliced scallions and toasted sesame seeds. Serve immediately.
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提示:Serve straight away before moisture from the rice softens the crisp nori.
📝厨师备注
For the best texture, assemble these tacos right before eating so the nori remains crunchy. Leftover cooked salmon and seasoned rice can be kept refrigerated in airtight containers for up to 2 days.
fusion
seafood
sushi tacos
baked salmon
easy dinner
japanese fusion
salmon
sushi
tacos
salmon sushi tacos
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