Description
Salmon Sushi Tacos with Pickled Veggies are perfect when you want both: Sushi and Tacos and just can’t decide which one. You get a deliciously crunchy shell made from Nori sheets fried in tempura batter and can fill it with anything you desire. I went for Sushi rice, marinated fresh salmon, lots of quick pickled vegetables and a creamy Sweet Chili mayo that comes together in minutes. Surprise your friends or family with this one, it’ll sure be a hit!
Ingredients
Units
Scale
Nori Tempura Taco shells:
- 8 sheets nori seaweed
- 2 egg whites
- 1 cup all-purpose flour
- 1 1/4 cup ice cold water
- 1/2 tsp salt
Filling:
- Mixed Quick Pickled Veggies of your choice
I used
- 2 carrots
- 1/4 head red cabbage (this makes more than you will need for the tacos and is perfect for salads and snacks)
- 1/2 cucumber (Alternatively use the same vegetables fresh and thinly sliced/julienned)
- 3 cups salmon filet (very fresh, chopped into 1/2- 1in cubes)
Marinade/Dressing
- 6 tbsp rice vinegar
- 4 tbsp lime juice
- 6 tbsp soy sauce
- 2 tbsp peanut oil
- 2 tbsp toasted sesame oil
- 3 tbsp sugar
- 1 tbsp sweet chili sauce (or more to taste)
- 2 tsp ginger (minced)
- 2 cloves garlic (minced)
Sushi Rice:
- 1 cup sushi rice
- 3 tbsp sushi seasoning (or a mix of 3 tbsp rice vinegar, 3 tsp sugar and salt to taste)
Optional toppings
- 2 avocados
- 3 spring onions (thinly sliced)
- 2 tbsp sesame seeds (I used black and white)
Optional Sriracha Mayo:
- 3 tbsp Mayo
- 3 tbsp 0% fat Greek yoghurt
- 1 tsp Sriracha
- 1 tbsp lime juice
- 1 tsp Honey
Instructions
- If using quick pickled vegetables, prepare them according to the linked recipe. If using fresh vegetables, slice/julienne them thinly and store them in the fridge until ready to serve.
- For the marinated salmon, chop the salmon filets into ½-1 inch cubes and remove any bones. Place the cubes in a lidded container.
- In a bowl, mix together rice vinegar, lime juice, soy sauce, peanut oil, sesame oil, sugar, sweet chili sauce, ginger, and garlic. Pour half of the marinade over the salmon cubes, reserving the rest for later. Cover and marinate in the fridge for 1 hour.
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly and then mix in the sushi seasoning until well combined.
- If making the optional Sriracha Mayo, mix together mayo, Greek yogurt, Sriracha, lime juice, and honey. Refrigerate until ready to use.
- Cut the nori sheets into rounds using kitchen scissors, trimming off the edges to create taco shells.
- Prepare the tempura batter by gently folding together egg whites, flour, ice-cold water, and salt in a bowl. Be careful not to overmix.
- Heat vegetable or sunflower oil in a cast iron pan or large pot to 350°F/175°C.
- Dip one side of a nori sheet into the tempura batter and place it, batter side down, into the hot oil. Fry for 1-2 minutes, then flip and fry the other side for about 30 seconds until crispy. Remove and shape into a taco shell using a wooden spoon.
- Keep the taco shells warm in the oven while frying the remaining shells.
- To assemble, fill each taco shell with a handful of sushi rice, quick pickled veggies, marinated salmon cubes, and any desired toppings. Drizzle with the reserved marinade or Sriracha Mayo.
- Serve immediately and enjoy your Salmon Sushi Tacos with Pickled Veggies!
Notes
The equipment section may contain affiliate links to products I know and love.
While you could heat up the tempura shells in the oven the next day, these are best eaten on the day you fry them, to have the super fresh and crispy tempura experience.
If you have filling leftovers, make a Poke Sushi Bowl with them.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dinner, lunch, Main Course
- Method: Fry/Assemble
- Cuisine: Fusion
Nutrition
- Calories: 940
- Sugar: 20
- Sodium: 2060
- Fat: 46
- Saturated Fat: 7
- Carbohydrates: 98
- Fiber: 12
- Protein: 37
- Cholesterol: 61
