Build each Taco in the following order and amounts.
1 Each Nori Sheet. 6"x6" Square
2 Tbsp Sushi Rice
2 Tbsp Salmon Poke
1 Tbsp Carrot Jicama Slaw
1 Leaf Thai Basil Leaf
1 Piece Sesame Crusted Avocado Slices
1 Tsp Avo-Sabi
1 Tsp Scallions
Sushi Rice Directions:
Cook sushi rice according to package directions.
In a microwave-safe bowl, combine rice wine vinegar, soy sauce and sugar.
Microwave for 30 to 45 seconds or until the sugar is completely dissolved.
Once rice is fully cooked, gently fold the vinegar. soy and sugar mixture into the rice.
Spread the rice evenly on a sheet tray and allow to cool in the refrigerator.
Sesame Crusted Avocado Directions:
In a medium bowl, gently coat avocado slices in the sesame seeds.
Reserve the sesame crusted avocados in a single layer and hold in the refrigerator until ready to use.
Can be made up to 4 hours ahead of time.
Carrot Jicama Slaw Directions:
In a medium bowl, combine all ingredients until the carrots and jicama are evenly combined.
Transfer to an airtight container and let marinate in the refrigerator for 30 minutes to 1 hour before using.
Avo-Sabi Sauce Directions:
In a medium bowl, whisk all the ingredients together until they are evenly combined.
Hold in an airtight container with plastic wrap pressed to the surface of the Avo-Sabi Sauce in the refrigerator until ready to use.
Salmon Poke Directions:
Cut salmon into 0.75" chunks.
Combine all ingredients into a large bowl.
Transfer the salmon poke mixture to an airtight container. Hold it in the refrigerator and let marinate an hour before using.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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