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Spicy Salmon Sushi Tacos

Youreadygirl
Crispy nori taco shells filled with sushi rice, seaweed salad, spicy salmon, and topped with tobiko (flying fish roe).
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Fusion, Japanese
Servings 4 sushi tacos

Ingredients
  

Sushi Rice

  • 1 cup sushi rice
  • 1 cup water
  • 1 piece 2×2 inches kombu (dried kelp)
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt

Spicy Salmon

  • 200 g sashimi-grade salmon (cut into 1/2 inch cubes)
  • 1 stalk green onion (finely chopped)
  • 1 - 2 tbsp Chinsu hot sauce (add more/less depending on your preferred spiciness)
  • 3 tbsp Japanese mayo
  • 1 tsp lemon juice

Batter

  • 125 g tempura mix flour
  • 185 ml cold water
  • A few ice cubes

Assembling

  • Neutral oil (for frying)
  • 4 sheets nori seaweed (cut into circular shapes)
  • Sushi Rice
  • Seaweed salad
  • Spicy Salmon
  • Tobiko (flying fish roe)

Instructions
 

Sushi Rice

  • Wash and rinse the rice for a few times until the water is almost clear. Drain and sieve any excess water.
  • Add the rice to the rice cooker or pot and pour in the water (the rice to water ratio should be 1:1). Place the kombu on top of the rice and let the rice soak in the water for 30 minutes. Then, start cooking.
  • In a small bowl, mix the rice vinegar, sugar, and salt together. Set aside.
  • When the rice is ready, wet your paddle so that it doesn’t stick to the rice. Pour the sushi vinegar over the rice and mix using the paddle. Cover the rice with a damp towel until it comes to room temperature.

Spicy Salmon

  • In a large bowl, mix together all the ingredients for the marinade, except for the salmon and green onion. Add in the salmon and green onion and mix everything together.

Batter

  • Mix together all the ingredients.

Assembling

  • In a large pot/wok, add in the oil. Heat it up until it reaches a temperature of 320°F/160°C.
  • Batter one side of each nori sheet and gently drop it in the hot oil one by one. Fry for 1-2 minutes and flip to fry the other side for 30 seconds. Fry until crispy and golden, and use chopsticks (or tongs) to fold into taco shells (while in the oil). Remove from oil and place on a rack. Repeat for the rest.
  • In a nori taco shell, add the seasoned rice, followed by seaweed salad, spicy salmon, and tobiko. Enjoy!