Sushi taco, ingredients in comments

8 comments

1. A Nori wrap for a shell with a base of sushi rice and a small smear of Wasabi on top of that I will place a cucumber wedge and a salmon skin chicharron. A dab of Sriracha mayo and a few hidden slices of scallion immediately under a slice of avocado nestled next to a few Choice pieces of fresh salmon. The salmon is brushed with soy sauce and a light sprinkle of sesame

2. Could see this being a solution to a creative challenge on a cooking show. Interesting idea but the rice to fish proportions seems off, fish too thick as well. How did they taste?

3. Just because you can do something, doesn’t mean you should.

4. No. Just make a roll.

5. I kind of like these. My daughter loves sushi, refuses to eat the seaweed, but likes the seaweed to be there… So this is an interesting alternative to the sushi bowl that she can still eat with a spoon.

6. I’d smash dat

7. I’d smash them very quick! Love the amount of salmon in these ❤️. One thing as a note is that I’ve seen some restaurants present sushi dishes like this, and call them handrolls. I’ve also seen the cone shape and also just rolled into a normal maki roll both also called handrolls.

8. This is my go-to when I “make sushi” now. I prepare fillings (like chopped scallop, mixed crab, negitoro, ahi or sockeye with sesame oil, ect), maybe some rice and then sheets of nori cut into quarters. Everyone makes their own tacos/wraps with whatever mixes they want! Everyone absolutely loves it and it’s way less work haha. I learnt of the technique when I was in Tokyo.