Ingredients:
For the sushi rice:
2 cups of sushi rice
2 cups of water
¼ cup to ½ cup of sushi vinegar depending on your taste
For the salmon poke:
460grs of salmon, sliced into small cubes
¼ cup of soy sauce
1 tablespoon of sesame oil
1 teaspoon of chili oil
1 ½ tablespoons of minced ginger
1 1/2 teaspoons of white sesame seeds
1 1/2 teaspoons of black sesame seeds
Extras:
16 nori sheets
Togarashi, to taste
3 tablespoons of chopped chives
300gr of Wakame salad
Start by making the sushi rice. Place the sushi rice in a strainer and rinse it under cold water until the water comes out clear.
Place the rice and 2 cups of cold water in a medium saucepan over high heat. Once it comes to a boil, cover the pan and cook over low heat for 20 minutes. Then remove it from the heat and let it sit covered for 10 minutes.
Then transfer the sushi rice to a large bowl, add ¼ of a cup of sushi vinegar and mix. Taste it and add a bit more sushi vinegar if you want. Keep stirring until all the sushi vinegar is absorbed. Allow it to cool down to room temperature before making the tacos.
Once the sushi rice has cooled down, start making the salmon poke. Just mix the salmon with the rest of the ingredients and keep it in the fridge until ready to serve.
Place a nori sheet (or 3 stacked on top of each other) on a cutting board. Place a 9cm round mold on top of the nori sheet. With a sharp knife, cut the nori into a round shape. Repeat until you have 16 round nori sheets. Don’t discard the remaining nori pieces, you can keep them in a Ziploc bag and use them later for a stir-fry, or to add it to soup.
To assemble the tacos, place one round nori sheet underneath the round mold. Then add a thin layer of sushi rice, pressing with the back of a spoon so it sticks to the nori. Repeat for all 16 nori sheets.
Then add a bit of the wakame salad and then the salmon poke (don’t over fill them, otherwise you won’t be able to fold them into tacos). Sprinkle some togarashi and chopped chives. Serve right away. Enjoy!
