Tacos in crispy seaweed
Votes: 6
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This Japanese appetizer of smoked salmon and spicy avocado puree is served on a bed of baked seaweed chips, which can be found in Asian snack aisles or online. Drizzle with soy sauce, top with crushed rice crackers for crunch and fresh green onions, fold in half like a taco, and enjoy without worrying about extra calories. The perfect late-night snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 60 g smoked salmon, cut into 4 equal pieces
- 1 teaspoon lemon juice
- Half a small avocado
- A large pinch of shichimi-togarashi (7-flavor chili pepper) seasoning
- 4 sheets of seaweed chips
- 1 teaspoon lightly salted soy sauce
- 1 sesame rice cracker, broken into large pieces
- 1 green onion, thinly sliced
We recommend
Recipes with similar ingredients: smoked salmon, seaweed, soy sauce, ground cayenne pepper, lemon juice, Avocado, crackers
Cooking the dish according to the recipe:
- In a small bowl, mash the avocado with lemon juice and shichi-togarashi (the pepper mixture can be replaced with ground cayenne pepper) until a coarse paste is obtained.
- Place one piece of salmon on each seaweed sheet. Spread the avocado purée evenly on top. Then drizzle each serving with soy sauce, sprinkle with crushed rice crackers and green onions. Fold in half and eat.
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