Sushi Tacos with Salmon and Tuna

Ingredients

• Nori Sea Vegetable

  Eden

  4 sheet or 11g

• Rice

  Brown, Instant - Safeway

  1 ½ cup dry or 300g

• Tuna

  Fish, fresh, yellowfin, raw

  7 oz, boneless or 198g

• Chum salmon

  Fish, raw

  7 oz or 198g

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Roe

  Fish, mixed species, raw

  1 tbsp or 14g

• Seaweed

  Laver, raw

  2 tbsp (1/8 cup) or 10g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Sauce, hot chile, sriracha

  3 tsp or 15g

Directions

1. Using a 6 1/2 inch round bowl or plate, place over a nori sheet and use a clean razor or X-acto knife to cut the nori sheet into 6 1/2 inch a circle. Repeat for the other 3 nori sheets and set aside.
2. Cube the salmon and tuna filets into even 1/2-inch cubes. Mix the fish together and set aside.
3. mix together the mayonnaise and sriracha sauce.
4. Cook the sushi rice according to the package instructions. Bring to room temperature in a wooden bowl. Place each nori sheet into a taco holder and spoon the sushi rice into each taco 1/4 of the way up. Layer the tacos with the fish and divide the toppings into two different tacos.
5. from the bottom layer up: rice, fish, avocado slices, black sesame seeds, a dollop of wakame seaweed on top, and garnish of chopped green onions. Drizzle of sriracha aioli.
6. from the bottom layer up: rice, fish, avocado slices, toasted sesame seeds, black roe, and garnish of chopped green onions. Serves 4 Calories Per Serving: 392 Total Fat 18.8g Cholesterol 70mg Sodium 286.1 Total Carbohydrate 28.7g Sugars 0.9g Protein 28.3g
7. Recipe by: Asian Caucasian (source: https://www.asiancaucasian.com/sushi-tacos-salmon-tuna/#tasty-recipes-6284)

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