Nori “tacos” 2 Pc Recipe

Prepare seasoned sushi rice: while rice is warm, fold in rice vinegar, sugar and kosher salt until evenly combined. Let cool to room temperature.

Divide the cooked rice into two equal portions (about 1/2 cup each). Lightly oil a sheet of plastic wrap and shape each portion into a compact oval mound roughly the length of a nori sheet (about 4–5 inches). Keep surfaces slightly sticky but not wet.

Place one nori sheet onto a clean work surface, shiny side down. Using wet hands, press one rice oval onto the center of the nori, leaving a 1/2 inch border at top and bottom. Gently press to adhere but keep rice layer thin (about 1/4 inch). Repeat with second nori and rice.

Fold each nori sheet in half over the rice to form a taco shell shape. Lightly brush the exposed outer nori with neutral oil to help crisping and prevent cracking.

Crisp shells: heat a nonstick skillet over medium heat. Place folded nori shells, seam side down, and press gently for 30–45 seconds per side until nori is slightly crisp but not burned. Alternatively, bake at 375°F (190°C) on a sheet tray for 4–6 minutes, then fold while warm. Keep warm and crispy while assembling.

Cut salmon into small bite-sized cubes or thin strips. Toss gently with soy sauce and lemon juice to lightly season.

Place the seasoned salmon into the prepared nori taco shell on top of the rice layer (use about 60 g per taco). Add a sliver of shiso and sprinkle scallions over the fish.

Finish with 1 tablespoon ikura on top of the salmon and a light sprinkle of toasted sesame seeds. Serve immediately so nori remains crisp.

Dice bluefin tuna into small uniform cubes. In a small bowl, combine Japanese mayonnaise, sriracha (or chili oil) and toasted sesame oil to make the spicy aïoli—adjust heat to taste.

Gently fold tuna into the spicy aïoli so pieces are evenly coated but not falling apart. Taste and adjust seasoning with a pinch of salt if needed.

Spoon the dressed tuna into the nori shell over the rice (about 60 g tuna per taco). Sprinkle a small pinch of furikake and toasted sesame seeds. Serve immediately.

Thinly slice hamachi. Dice avocado and toss with yuzu or lime juice and a small pinch of salt to prevent browning.

Layer hamachi slices in the nori shell over the rice, then top with the diced avocado. Garnish with micro cilantro or cilantro leaves and a light scattering of sesame seeds.

Serve immediately so the avocado remains fresh and nori stays crisp.

Keep A5 wagyu chilled and slice very thinly if not pre-sliced. Lightly brush or toss slices with a small amount of ponzu to add brightness—do not over-marinate.

Place wagyu slices into the nori shell over the rice (about 40 g per taco). Top with a small amount (1/2 tsp) finely minced pickled shallot and a few micro greens.

Because wagyu is extremely rich, serve immediately at slightly cool temperature so fat texture feels pleasant while nori remains crisp.

Arrange two assembled nori tacos on a chilled plate or wooden plank. Add pickled ginger and a small dab of wasabi on the side for palate cleansing.

If serving multiple varieties, label or arrange so flavors do not cross. Serve immediately to ensure nori stays crisp.