Salmon Seaweed Tacos
Salmon Seaweed Tacos
I want to make sure its clear, you can get lazy here and eye ball these ingredients… you really can’t mess up this kind of marinade! Throw in any toppings or hot sauces you love… it’s a sure hit, no leftovers will be had!
Recipe below serves three to four, unless y’all really hungry then make double.
Salmon
1lb fresh salmon, sliced into small taco strips
2 eggs
1/4 cup soy sauce
2 tbsn ponzu sauce
1.5 tbsn sesame oil
1 tspn mirin
1 tbsn kewpie mayo (reg mayo is fine)
1 tspn salt
Cucumber Salad:
1 large hothouse cucumber, cup up like noodles
2 tbsn of soy sauce
1 tbsn of sesame oil
1 teaspoon of rice wine vinegar
2 tbsn Sesame Seeds
Salt to taste
Sushi Rice:
1 cup of rice (sushi rice if you have it, but not necessary)
2 cups of water
1/4 cup rice wine vinegar
1/8 cup granulated sugar
Pinch of salt
Toppings / Sides:
2 green onions, sliced thin
Edamame
Sliced Avocado
2 individual packages of Seaweed Snacks
Instructions:
Cut up your salmon in small taco strips and throw in a marinade bowl with all your ingredients and let sit in fridge for 10 minutes.
Cook rice as usual, turn off heat. Once done, warm up rice wine vinegar in cup and dissolve sugar and salt into it. Pour vinegar mixture into cooked rice and gently mix until fully incorperated and put top back on pot and let steam until ready to eat.
Preheat air fryer at 400 degrees, once preheated- lay salmon in fryer in single layer and cook for 7-8 minutes. until golden and 120-125 degrees internal temp.
Slice cucumber into noodles (or use a hand held noodle peeler!) sprinkle with salt and let sit for a couple minutes then pat dry with a paper towel. Then, throw in all other ingredients and put in fridge until ready to eat!
Serve with your favorite toppings and your seaweed snacks! Enjoy!