Whenever I crave sushi, I often make some version of these nori tacos and that is why I always have rice, nori, and canned fish on hand. This version combines miso, vinegar and yogurt for a simple salty, tangy, creamy salmon scallion filling that gets scooped onto a sheet of nori with warm rice, crunchy cucumber, and creamy avocado. Put all the components into their own bowls and have a summer nori taco party!
Ingredient highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
Servings 4 – 6
Prep Time 20 minutes Ingredients
- 2 tbsp rice vinegar
- 2 tbsp mellow white miso paste
- ¼ cup plain Greek yogurt (or use mayonnaise)
- 4 (6 oz ) cans wild salmon, thoroughly drained (or about 3 cups cooked flaked salmon)*
- ½ bunch scallions, thinly sliced (about ½ cup)
- 6-8 nori sheets, cut into 4 squares
- 2-3 cups cooked warm rice (from about 1-2 cups dry)**
- ½-1 ripe mango, thinly sliced (optional)
- 1 large or 2 small avocados, halved, thinly sliced
- 1 cucumber, cut into matchsticks
- Sriracha (optional, for topping)
- Soy sauce or tamari (optional, for dipping)
- Sesame seeds (optional, for topping)
- *You can also bake or poach about 1.5 lbs salmon instead of using canned.
- ***Japanese short grain white rice is my favorite ever rice and the best for this recipe. It’s sticky, chewy, and so delicious. This is the one I keep in my pantry.
- Serve with: ~ Mango Rainbow Crunch Salad for a crunchy veggie side.
- Note: ~ easily turn this into a rice bowl or serve in lettuce cups instead of nori.
Instructions
- Cook your rice if you haven’t already (instructions here).
- In a large bowl, add the vinegar and miso and mash/mix to blend in the miso as best you can. Stir in the yogurt or mayo until combined.
- Add the salmon and scallions and mix to combine, breaking up any large chunks of salmon.
- Take a square of the nori and down the center, add warm rice, then the salmon mixture, followed by the mango (if using), cucumber and avocado.
- You can eat this as is or top with sriracha and/or sesame seeds and some soy sauce for dipping (if using).
Items you can prep ahead (optional)
- Cook 1-2 cups rice
- Make the salmon mixture
- Cut 1 cucumber into matchsticks
- Thinly slice ½ mango (if using)
Substitutions:
- To make vegetarian, sub the canned salmon with an equal amount of crumbled tofu (raw or baked).
- To make vegan, see above + use a vegan mayonnaise or yogurt.
- If you can’t find or don’t like nori, make this a rice bowl (rice, salmon, cucumber, avo, soy sauce + sriracha) or serve it in lettuce cups.
- Use canned tuna in place of salmon.
Storage:
- Store leftovers in an airtight container in the fridge or freezer:
- Salmon mixture: up to 4 days in the fridge
- Rice: up to 5 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- Turn it into a rice bowl! Serve it all on a bed of rice and top with sriracha or chili oil and some soy sauce.
- Make it a sandwich or toast – salmon, avocado, mango, cucumber, cream cheese.
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