1tbspsriracha hot sauce or hot sauce of your choice
2tbspsoy sauce
1tspsesame oil
salt to taste
1/4cupred onion finely chopped
2tsptobiko flying fish roe
2cupssteamed white rice
1tbsprice wine vinegar
1tspgranulated sugar
Instructions
Nori Seaweed Taco Shells
Cut the nori seaweed sheets into circular shape using a clean scissor.
In a mixing bowl, combine the egg whites, all-purpose flour, and ice-cold water. Gently fold to mix, do not overmix.
Heat oil for frying on high heat. Dip the nori sheets one by one onto the batter and coat only one side. When the oil is hot enough, quickly and gently drop the battered nori sheet onto hot oil. Let fry for 1-2 minutes and flip to fry the other side for another 30 seconds. Fry until crispy, but not too brittle. Remove from heat and place on drying rack.
Using tongs or chopsticks, gently fold the fried taco shell into a taco shell shape and let cool. Repeat steps for other nori seaweed sheets.
Spicy Salmon Filling
In a bowl, combine the chopped salmon, Japanese mayonnaise, Sriracha hot sauce, soy sauce, sesame oil, and salt. Mix well and set aside in refrigerator.
In a separate bowl, mix together the steamed white rice, rice wine vinegar, and granulated sugar while the rice is still hot.
To Assemble Dish
In a fried nori seaweed taco shell, place one tablespoon of rice mixture at the bottom of the shell. Place 1 1/2 tbsp of spicy salmon mixture on top, and top with chopped tobiko and red onions.