This recipe arrives on 26/11/2026
Back to recipesCocktail Sauce
- 3 sheets of nori seaweed
- 250 g sushi rice
- 270 ml water
- Mirin
- 100 g fresh salmon
- 1/2 avocado
- 1 cucumber
- Cream cheese
- Orco Cocktail Sauce
- Black sesame seeds
- Salt
Serve them as soon as they are filled: the seaweed and rice disc stays crisp for only a few minutes, and it is exactly that contrast with the cool filling that makes these tacos special.
Start with the rice: rinse it under running water 7-8 times, until the water runs clear. Put it in a pan with the water and a pinch of salt and bring to the boil. As soon as it boils, cover with a lid and cook over the lowest heat for about 10 minutes, without ever stirring or lifting the lid.
Turn off the heat and let it rest for another 10 minutes. Transfer the rice to a bowl, ideally a wooden one, add the mirin and fold it in gently with a spatula using cutting movements, without crushing the grains. Let it cool to lukewarm.
Meanwhile, dice the salmon, the avocado and the cucumber and set aside.
Cut the nori sheets into circles, spread the rice on top and press it down firmly so it sticks. Bake at 180°C (350°F) for about 15 minutes, until lightly crisp.
Take them out, spread on a little cream cheese and fill with salmon, avocado and cucumber. Finish with Orco Cocktail Sauce and a scattering of black sesame seeds, then fold into a taco and serve straight away.
