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Miso Mango Salmon Nori Tacos

Prep Time 20 minutes
Servings 4 - 6

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.

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)

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).

Notes

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.