Pin it
These crunchy seaweed salmon tacos blend Japanese and fusion cooking into one tasty dish that's sure to wow your friends or give you that fancy restaurant feel at home. The snappy nori shells stuffed with soft salmon and crisp ingredients mix together for a taste and texture explosion that'll make you feel like you're dining at your favorite sushi spot.
I came up with these fusion tacos one night when I couldn't decide between Japanese or Mexican food. My family gave me doubtful looks at first, but now they beg me to make these mash-up tacos for our Friday night dinners almost every week.
What You'll Need
- Salmon: Go for top-notch fresh salmon for the tastiest results. Look for bright orange meat that doesn't smell fishy.
- Seaweed sheets: Regular nori makes the best taco shells. Go for thicker sheets that won't fall apart easily.
- Sushi rice: Grab short grain Japanese rice for that sticky goodness. Make sure to wash it well before cooking.
- Potato starch: Gives you that super light and crunchy coating that stays crisp longer than regular flour would.
- Vodka: The trick to extra crunchy tempura. It burns off fast leaving amazing crunch. Cold water works too if you'd rather skip it.
- Carbonated water: Adds tiny bubbles that make your batter airy and crunchy. Has to be ice-cold to work right.
- Avocado: Adds that smooth, buttery feel against the crunch. Pick ones that are just a bit firm so they're easier to cut.
- English cucumber: Brings a fresh snap to each bite. This type has less seeds and thinner skin than regular ones.
- Sriracha mayo: Ties everything together with creamy heat. Make it as mild or spicy as you like.
Making Your Tacos
- Mix your batter:
- Start by stirring flour and potato starch in a bowl until mixed well. In another bowl, beat the egg with cold vodka, then pour in the ice-cold fizzy water slowly. Pour this mix into your dry stuff and stir gently for about 45 seconds until just mixed. Don't worry about small lumps - they're actually good! Stirring too much makes heavy tempura.
- Get your salmon ready:
- Cut your fresh salmon into one-inch chunks after taking off skin and picking out bones. Dry each piece really well with paper towels - any wetness will stop them from getting crispy. Roll pieces in potato starch, shake off extra, then dunk in your batter.
- Cook the salmon:
- Heat your oil to 350°F for perfect cooking. Test it by dropping a tiny bit of batter in - it should bubble right away and float up. Carefully drop your coated salmon pieces in one at a time, don't crowd them. Cook about 2-3 minutes, turning now and then until golden and crunchy. Take them out with a slotted spoon and let them drain on paper towels.
- Make your shells:
- Cut your nori sheets into 4-inch circles using scissors. Dunk each circle in tempura batter making sure it's fully covered. Lower carefully into hot oil and fry about 30 seconds until crispy. Take it out and quickly drape it over something round like a rolling pin to make a taco shape while it's still bendy. Hold it there for 10 seconds until it stays that way.
- Put it all together:
- Press a little sushi rice into the bottom of each shell. Add thin avocado slices and cucumber strips. Put several crunchy salmon pieces on top. Squirt plenty of sriracha mayo over everything. Top with green onions and sesame seeds.
Pin it
The vodka in this batter is my secret trick for getting super crispy tempura. I learned this after watching expert tempura chefs in Tokyo. The booze evaporates super fast when frying, making tiny air holes that give you that feathery crunch you usually only get at fancy restaurants.
Prep Ahead Ideas
These fusion tacos taste best fresh off the stove, but you can get lots ready beforehand to save time. Make the sushi rice up to a day early and keep it covered in your fridge. Mix up the sriracha mayo and put it in a squeeze bottle. Slice all your veggies and store them in containers with damp paper towels to keep them fresh. Just remember the tempura salmon and taco shells must be made right before eating or they'll get soggy.
What To Serve With It
These crunchy salmon sushi tacos go great with cold Japanese beers like Sapporo or Asahi. If you don't want alcohol, try cold barley tea or something fizzy with yuzu. On the side, serve some salted edamame or a simple miso soup to round out your Japanese fusion meal. Finish with some green tea ice cream for a light, refreshing end to your dinner.
Fixing Common Problems
If your batter seems too thick, add a bit more cold fizzy water, just a spoon at a time. It should coat a spoon but run off easily. If your seaweed shells turn out too soft, your oil might not be hot enough. Make sure it stays at 350°F the whole time you're cooking. If your shells crack when you're shaping them, try frying them a little less so they stay flexible. Work fast because they harden as they cool down.
Pin it
Dig into these amazing salmon sushi tacos and enjoy every crunchy, flavor-packed bite!
Frequently Asked Questions
- → How do you make the tempura batter light and crispy?
For super light and crunchy tempura, use ice-cold liquids like vodka and fizzy water, and stir the mix just barely to keep the gluten from getting tough.
- → What's the best way to fry the seaweed shells?
Dip seaweed rounds thinly in batter, drop them in hot oil until golden brown, and quickly bend them into taco shapes while they're still soft and bendable.
- → Can I substitute salmon with another protein?
Sure thing! Try shrimp, tofu, or even bits of chicken for similar crunchiness. Just watch your cooking time based on what you're using.
- → How do I keep the tempura crispy before serving?
Set your fried salmon and seaweed taco shells on a cooling rack so extra oil can drip away, keeping them crunchy until you're ready to put everything together.
- → What sauce pairs well with these tacos?
Sriracha mayo works great, but you can also try them with regular soy sauce, ponzu, or a zingy wasabi mayo to switch things up.