These super simple and easy Sushi Tacos are fail-proof. Nori sheets topped with perfectly cooked sushi rice, marinated salmon, avocado, and sriracha mayonnaise, this taco sushi recipe is a great one for a weeknight meal or when you're craving sushi!
I've been making homemade sushi for as long as I can remember. My Dad taught my sister and I when we were little and from then on, it's been a family tradition to make it from scratch. This recipe is absolutely perfect for when you're craving sushi. It includes my fail-proof sushi rice method which works every time, so let's get to it!
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Why You'll Love This Recipe
Fail-proof: If you follow this recipe step by step, it's literally impossible to fail. I've made and failed at making sushi rice dozens of times. But because of those failures, I've now mastered it. And so can you!
Weekday lunch or dinner: Great to prep in advance for a cold lunch or dinner. Sushi is such a fresh yet comforting food that I could eat on repeat every week. I adore easy recipes, so if you're looking for more weekday simple meals, I think you'll love my stuffed air fryer salmon, easy Wagamama ramen, or my spam ramen!
Save your budget: Going out for sushi is SO expensive. Making it at home is WAY cheaper, and I would argue just as good, because you can make as much as you want and eat as much as you want without worrying (as much) about your bank account! So, if you're looking to create some more sushi-style recipes, why not check out my Katsu Onigirazu, Gochujang Onigiri, or my Onigirazu sushi sandwich recipe!
Ingredients & Substitutions
Sushi rice: is the essential element that lays the foundation for the artful and delectable world of sushi. This short-grain rice, known for its stickiness and ability to hold together, plays a crucial role in the balance of flavors and textures that define sushi. If you don't have sushi rice, any short grain rice could be a good alternative like paella rice.
Salmon fillet: I've used fresh salmon fillets for this recipe. I'd recommend trying to buy sushi-grade salmon, or organic salmon for the best quality. If you don't want salmon, tuna is a great option. For a vegan option, oyster mushrooms, tofu, or tempeh could work. If you're looking for a vegan sushi recipe, then you'll love my Vegan Sushi Bake.
Soy sauce: I've used light soy sauce (reduced salt) to season the salmon. If you don't have light soy sauce, don't use dark soy sauce. It's way too salty. I'd recommend using teriyaki sauce.
Rice wine vinegar: The essential seasoning for the rice.
Sesame oil: I added a bit of sesame oil to the salmon for seasoning.
Nori sheets: Japanese seaweed sheets are a must for this recipe. They're available in most supermarkets in the Asian aisle!
Avocado: Make sure you choose a ripe but not too ripe avocado!
See the recipe card below for full list of ingredients.
Step by Step Instructions with Photos
Step 1: Cook your rice
- First up, make your sushi rice. Place one cup of sushi rice into a saucepan and rinse thoroughly (wash, drain, and repeat 3 times). Once rinsed, add in one cup of cold water and place on medium heat.
- Once bubbles start forming around the edges of the rice, reduce to low heat and place the lid onto the pan. Cook for 10 minutes. Do NOT take off the lid.
- Then, after 10 minutes, turn off the heat but keep the lid on for another 5 minutes.
- Meanwhile, in a small bowl, combine your sugar, rice wine vinegar, salt, and boiling water. Mix and then once the rice has rested for the extra 5 minutes, remove the lid and pour it over the rice. Combine thoroughly, then transfer the rice to a large bowl to cool.
Step 2: Prepare your salmon
- Next up, add your cubed fillet of salmon into a bowl and pour in your soy sauce, sesame oil, salt, and pepper. Toss and then set it aside in the fridge.
Step 3: Cut your nori sheets
- Get your nori sheets placing them on a chopping board, and using a small bowl, place it upside down onto your nori sheets and cut out a circular taco-shape into the nori. Keep the leftover nori pieces in an airtight container and save for another recipe.
Step 4: Assemble your sushi taco
- Place a nori sheet on a chopping board and place 3 heaped tablespoons of sushi rice. Using a fork, gently spread out the rice to the edges of the nori sheet.
- On one side of the nori sheet along the vertical centre of the sushi, place down your avocado slices.
- On the other side along the vertical centre of the wrapper, place down ¼ of your salmon.
- Top with pickled ginger, drizzle with sriracha mayonnaise, sprinkle over sesame seeds and repeat for the other 3 sushi tacos. Enjoy!
Top Tips!
- Because you're keeping the salmon raw, use high quality salmon. Either sushi grade or fresh, organic salmon fillet. Your best bet might be to go to your local supermarket or fish monger and ask for their recommendation on the best quality salmon for sushi.
- Make sure you get the right rice. You're looking for short-grain Japanese rice. It will generally be called sushi rice. It essentially has a higher gluten content which gives it the sticky texture and consistency that makes it perfect for sushi.
- If you're wanting to fold the sushi taco in half and make it stay there (for presentation), then I'd recommend under-filling the taco when it's flat, and only placing the ingredients on one half of the taco.
What To Do With Leftovers
Storage: Place any leftover sushi tacos in an airtight container in the fridge for up to 3 days and eat cold whenever you'd like! I'd recommend if you can, storing the elements in separate containers and then assembling them together when you're ready. But, if you've already made them then that's fine too!
Repurposing sushi tacos: If you've had sushi tacos coming out of your ears, then why not turn it into a poke bowl? Simply get your bowl and add in sushi rice. Then, top with all your elements and garnish with nori, sriracha mayonnaise, pickled ginger, and sesame seeds.
FAQs for Salmon Sushi Tacos
Yes, you want to buy short-grain Japanese rice, aka sushi rice. It's high in gluten which gives it the sticky consistency required for sushi.
Absolutely, simply replace the salmon with a vegan alternative. Tofu, oyster mushroom, or homemade vegan salmon would be great! Make sure the sriracha mayonnaise is vegan too. I love my Vegan Onigiri recipe that is perfect for plant-based sushi lovers.
Store in an airtight container in the fridge for up to 3 days and eat whenever you like! If you'd like to repurpose the sushi taco elements. Get yourself a bowl, add in your rice, then top with salmon, avocado, pickled ginger, sriracha mayonnaise and sesame seeds to make a poke bowl.
Some more recipes you might like!
If you tried these Sushi Tacos or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Fail-proof Sushi Tacos
Ingredients
For the rice
- 1 cup sushi rice
- 1 cup water
- ½ tablespoon sugar
- ½ tablespoon flaky salt
- 2 tablespoon rice wine vinegar
- 1 tablespoon boiling water
For the salmon
- 2 salmon fillets, de-skinned and cubed
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- pinch of salt
- ½ teaspoon black pepper
For the sushi taco elements
- 4 nori sheets, sliced into circular wrappers
- 1 avocado peeled and thinly sliced
- 4 pieces pickled ginger
- 1 tablespoon sriracha mayonnaise
- ½ tablespoon sesame seeds
Instructions
- First up, make your sushi rice. Place one cup of sushi rice into a saucepan and rinse thoroughly (wash, drain, and repeat 3 times). Then, add in one cup of cold water and place on medium heat.
- Once bubbles start forming around the edges of the rice, reduce to low heat and place the lid onto the pan. Cook for 10 minutes. Do NOT take off the lid.
- Then, after 10 minutes, turn off the heat but keep the lid on for another 5 minutes.
- Meanwhile, in a small bowl, combine your sugar, rice wine vinegar, salt, and boiling water. Mix and then once the rice has rested for the extra 5 minutes, remove the lid and pour it over the rice. Combine thoroughly, then transfer the rice to a large bowl to cool.
- Next up, add your cubed fillet of salmon into a bowl and pour in your soy sauce, sesame oil, salt, and pepper. Toss and then set it aside in the fridge.
- Get your nori sheets placing them on a chopping board, and using a small bowl, place it upside down onto your nori sheets and cut out a circular taco-shape into the nori. Keep the leftover nori pieces in an airtight container and save for another recipe.
- Place a nori sheet on a chopping board and place 3 heaped tablespoons of sushi rice. Using a fork, gently spread out the rice to the edges of the nori sheet.
- On one side of the nori sheet along the vertical centre of the sushi, place down your avocado slices. On the other side along the vertical centre of the wrapper, place down ¼ of your salmon.
- Top with pickled ginger, drizzle with sriracha mayonnaise, sprinkle over sesame seeds and repeat for the other 3 sushi tacos. Enjoy!
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