How do you store nori tacos?

Name: Nori tacos with salmon, avocado, mango, and spicy mayo
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 200g sushi rice; 500g salmon fillets; 1 large, ready-to-eat avocado; 1 large, ready-to-eat mango; 1 cucumber; 1 jar of pickled ginger; 2 tablespoons black sesame seeds; 1 tray of cress; 1 pack of nori sheets; For the Sriracha mayonnaise:; 4 tablespoons fresh mayonnaise; 1 tablespoon sriracha (or more, to taste)

It is recommended to consume the sushi tacos immediately. The prepared ingredients can be stored separately in the refrigerator for up to 24 hours.

Nori tacos with salmon, avocado, mango, and spicy mayo

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30min

•

Easy

These nori tacos are super cool and dummy-proof to make! A little chopping, cooking rice, putting everything on the table, and everyone at the table can happily fold their own sushi taco. This is enjoying without chopsticks, and everyone can fill to their heart's content with what they love to eat. This is a very accessible way for both young and old to enjoy sushi!

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Ingredients

What do you need?

Quantity: 4P

200g sushi rice
500g salmon fillets
1 large, ready-to-eat avocado
1 large, ready-to-eat mango
1 cucumber
1 jar of pickled ginger
2 tablespoons black sesame seeds
1 tray of cress
1 pack of nori sheets

For the Sriracha mayonnaise:
4 tablespoons fresh mayonnaise
1 tablespoon sriracha (or more, to taste)

200g sushi rice
500g salmon fillets
1 large, ready-to-eat avocado
1 large, ready-to-eat mango
1 cucumber
1 jar of pickled ginger
2 tablespoons black sesame seeds
1 tray of cress
1 pack of nori sheets

For the Sriracha mayonnaise:
4 tablespoons fresh mayonnaise
1 tablespoon sriracha (or more, to taste)

Preparation method

How do you make this?

Cook the sushi rice according to the instructions on the package.

Cut the nori sheets into four smaller squares.

Use the juice from the pickled ginger as an alternative to sushi vinegar.

Slice the avocado, cucumber, and mango into thin strips.

Cut the salmon into fine slices and snip the cress from the tray.

Mix the sriracha into the mayonnaise.

Place all the ingredients on the table and let everyone fill their own taco. Place a nori sheet on your plate. Start with a layer of rice, add the salmon, then the other garnishes. Finish with the spicy mayo, fold it closed like a taco, and enjoy!

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