Noritaco with salmon tartare
Sushi tacos where everyone can sit around the table and make their own tacos. Place the ingredients in separate bowls and set them in the center of the table. Vary the dish by substituting the salmon with another type of fish or tofu, and add more toppings such as roasted onions, pickled ginger, and avocado.
About 1 hour
Fish & seafood
Ingredients
- 3 Kim-roasted nori sheets
- 400 g salmon
- 3 dl sushi rice
- 2 tablespoons Japanese soy sauce
- 2 tbsp lime or yuzu juice
- 1 red chili pepper
- 1 scallion
- 4 tbsp chili-roasted sesame seeds
- 1 dl Kewpie mayonnaise
- fresh cilantro
- 3 st Kim rostade noriblad
- 400 g lax
- 3 dl sushiris
- 2 msk japansk soja
- 2 msk lime- eller yuzujuice
- 1 st röd chili
- 1 st salladslök
- 4 msk chilirostade sesamfrön
- 1 dl Kewpiemajonnäs
- färsk koriander
Instructions
Cooking Mode
- Cook the sushi rice according to the instructions on the package.
- Cut the roasted Korean seaweed sheets into six pieces per sheet.
- Cut the salmon into cubes about 1x1 cm and mix with lime juice and soy sauce in a bowl.
- Place two spoonfuls of the cooled rice in the center of a seaweed leaf.
- Finely chop the red chili and slice the green onion into thin rings.
- Serve all the ingredients in separate bowls, just like at a taco dinner. Add the salmon mixture, red chili, green onions, Kewpie mayonnaise, and fresh cilantro. Top with chili-roasted sesame seeds.
- Fold the nori sheets along the edges and eat them like tacos. Dip them in your choice of dip.
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