Mt Cook Alpine Salmon Sushi Tacos

At first glance, these are seemingly incongruous food icons. However this dish is really just a riff on the traditional Te Maki (hand roll).

The hand roll focuses on a greater seaweed (Nori) to rice and filling ratio. Tempura battering the nori offers a satisfying crunch with every bite.

Makes 4 Tacos.

Ingredients

160 – 180g Mt Cook Alpine Salmon sashimi
2 sheets of Nori cut in half
1 cup of tempura batter
2 cups of red rice cooked with the absorption method
Baby greens
Shaved radish

Tomatillo salsa
½ cup tomatillo puree
1 green chilli
1 tablespoon chopped radish leaves
1 teaspoon chopped coriander
Juice of 1 lime
salt

Method

1. Batter and fry the sheets of nori until crisp
2. Remove and cool over the back of a wooden spoon to form a taco shape
3. Stuff the nori shell with the red rice, greens, radish and sashimi. Top with the tomatillo salsa