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Preparation time
30 minutes
Total time:
50 minutes
Serves
8 tacos
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Ingredients
Salmon
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30 mL (2 tbsp) ginger, finely sliced
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300 g salmon fillet, cut into 2 cm cubes
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15 mL (1 tbsp.) your choice of grilling spices
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15 mL (1 tbsp.) sesame seeds
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125 mL (½ cup) Fitcook Foodz The Ninja teriyaki sauce
Tacos
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8 nori sheets
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500 mL (2 cups) sushi rice, ready-to-use
Toppings
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1 sliced avocado
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½ cucumber, sliced
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15 mL (1 tbsp.) sesame seeds
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To taste sriracha
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Directions
- Preheat oven to 200 °C (400 °F).
- Spray skillet with oil and heat to medium heat. Place ginger in the skillet and cook for 2 minutes, stirring constantly.
- Add salmon, spices, and sesame seeds to skillet. Continue cooking, stirring constantly (2 minutes).
- To finish, add The Ninja sauce to skillet. Mix well. Set aside.
- Use a pair of scissors to cut nori leaves into circles.
- Lay out 8 circles of nori on a surface. Place sushi rice on nori leaves.
- On a parchment-lined baking sheet, arrange the nori leaves lined side by side, folding them slightly to form taco shells. Spray shells with oil then bake for 15-20 minutes.
- After removing nori taco shells from the oven, add teriyaki salmon from the skillet and toppings.
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