Crispy Salmon and Avocado Sushi Tacos

Sushi tacos are crisp nori shells with a delicate layer of rice, baked until perfectly set and filled with tender salmon, avocado, and cream cheese. A lively mayonnaise-and-sriracha sauce adds a gentle kick, while scallions and sesame seeds finish the flavor with freshness and crunch. Simple to make and beautifully striking on the plate — a chic alternative to classic sushi.

Ingredients

• 2 nori sheets
• 5.6 oz | 160 g cooked sushi rice
• 3.5 oz | 100 g fresh salmon (sashimi-grade)
• 1/2 ripe avocado
• 2.1 oz | 60 g cream cheese
• 2 tbsp | 30 ml mayonnaise
• 1 tsp | 5 ml sriracha sauce (or to taste)
• 2 tbsp | 8 g chopped scallions
• 1 tbsp | 9 g sesame seeds
• Soy sauce, for serving

Step-by-Step Recipe

1. Preheat the oven to 356°F | 180°C. Cut 4 circles about 3.5–4 in | 9–10 cm in diameter from the nori sheets.
2. Spread a thin layer of cooked rice over each circle (about 1.4 oz | 40 g per piece), leaving a 1/4–1/3 in | 5–7 mm border, and press lightly.
3. Transfer the circles to a parchment-lined baking sheet, rice side up.
4. Bake for 15 minutes at 356°F | 180°C, until the edges are dry.
5. Remove from the oven and, while the shells are still hot, gently fold each circle in half to form a taco shape. Hold them in place as they cool.
6. Leave them folded until completely cool — the shells will turn crisp.
7. Dice the salmon into small cubes and slice the avocado thinly. Stir together the mayonnaise and sriracha until smooth.
8. Assemble the tacos: spread a little cream cheese in the bottom of each shell, add the salmon and avocado, then drizzle with the spicy sauce.
9. Finish with scallions and sesame seeds. Serve immediately with soy sauce.

Tips and Variations

• Rice layer thickness: keep it as thin as possible, or the shells may turn heavy and rigid.
• Holding the shape: it helps to cool the shells between the inverted cups of a muffin tin or between two sturdy kitchen objects.
• Filling: swap the raw salmon for lightly salted salmon, smoked salmon, or boiled shrimp. For a fish-free version, try cucumber, mango, or tofu.
• Heat level: adjust the amount of sriracha, or replace it with a milder chili sauce.
• Keep the crunch: assemble the tacos just before serving so the nori stays crisp and does not soften from the sauce.
• Safety: if using raw salmon, buy sashimi-grade fish from a trusted source.
• Make-ahead: empty nori-and-rice shells can be stored for up to 1 day in an airtight container in a dry place.

Nutrition per Serving

Calories	230 kcal
Protein	10 g
Fat	14 g
Carbohydrates	18 g

FAQ

Can I make this without an oven?

Yes, you can dry the shells in a dry skillet over very low heat, then quickly fold them in half. The oven, however, dries them more evenly.

What rice is best to use?

Use cooked sushi rice: short-grain, sticky, and completely cooled. It holds its shape best in the shells.

What can I use instead of sriracha mayo?

Mix mayonnaise with any chili sauce, or use a yogurt-based wasabi sauce for a lighter version.