Asian-style tacos: salmon tartare on rice chips
If you're looking for a truly original alternative to tacos, this variation definitely won't disappoint ;) Instead of tortillas, we use light and crispy rice fries topped with salmon tartare dressed with mayonnaise, soy sauce, and a touch of sriracha.
Ingredients · Servings 8
- 2 sheets of rice
- neutral oil (for frying)
- 1 salmon or trout fillet (125 g, frozen and defrosted)
- 2 tablespoons of mayonnaise
- 1 tablespoon of salted soy sauce
- 1 teaspoon of sriracha sauce (+/-)
- 1 teaspoon of sesame seeds
- 1/2 avocado
- sesame seeds
- chives/green onions
Method · 16 min
- Cut the rice into 4 pieces and heat the oil in a frying pan.
- When the oil is hot, place a piece of rice in it and remove it with chopsticks or tongs once it has puffed up. Be careful, it happens very quickly. Place it on absorbent paper.
- Cut the salmon (thawed) and avocado into cubes.
- Mix the diced salmon (thawed) with the mayonnaise, soy sauce, sriracha sauce (optional) and sesame seeds.
- Place the salmon coated in sauce in the rice paper cups and add pieces of avocado.
- Sprinkle with sesame seeds and chopped chives (or spring onion). Serve immediately.
