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Baked salmon sushi tacos
Fruit and vegetables
4
spring onions
, trimmed and thinly sliced
1
lemon
, zest and juice
handful
fresh coriander
, finely chopped
handful fresh
chives
, thinly sliced
8 sheets nori
seaweed
, cut into quarters
3
avocados
, peeled, stone removed and sliced
1
cucumber
, cut into thin matchsticks
Tins, packets and jars
450g/1lb freshly cooked
sushi rice
(about 150–175g/5½–6oz uncooked weight)
2 tbsp Japanese
mayonnaise
3 tbsp Japanese
mayonnaise
Cooking ingredients
150ml/5fl oz sushi seasoning liquid (also known as seasoned
rice vinegar
)
3 tbsp
sriracha
2 tbsp light
soy sauce
pinch
salt
1 tsp freshly ground
black pepper
1 tsp granulated
sugar
1 tbsp
sesame oil
3 tbsp
sriracha
3 tbsp
sesame seeds
8 tbsp light
soy sauce
1 tbsp
wasabi
Dairy, eggs and chilled
200g/7oz
crabsticks
, shredded
175g/6oz
cream cheese
Meat, fish and poultry
4 x 120g/4¼oz
salmon
fillets, skin removed
Other
1 tsp MSG
Back to recipe
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