Crispy Salmon Miso Maple Nori Tacos

Ingredients

Salmon

• 1 lb skinless salmon, pin bones removed, cut into 1-inch cubes
• 1 tbsp neutral oil
• 1 tbsp white miso
• 1 tbsp maple syrup
• 1 tsp reduced-sodium soy sauce
• 1 tbsp fresh lime juice

Assembly

• 3 full-size nori sheets, each cut in half to make 6 wrappers
• 1½ cups hot fully cooked short-grain rice
• ½ cup thinly sliced cucumber
• ¼ cup mayonnaise
• 1 tsp sriracha
• 1 tsp fresh lime juice
• 1 tsp toasted sesame seeds
• 1 scallion, thinly sliced

Equipment

Skillet, taco holders or small bowls, thermometer

Allergens and ingredient notes: Fish, soy, sesame, egg; soy sauce or miso may contain wheat.

Step by step

1. Mix miso, maple syrup, soy sauce, and the salmon lime juice in a bowl. Pat the salmon dry. Heat the oil in a nonstick skillet over medium-high heat.
2. Cook salmon cubes for 2–3 minutes on two broad sides, turning gently, until browned. Reduce to medium-low, add the miso mixture, and turn for another 1–2 minutes until coated. Cook until the thickest cube reaches 145°F (63°C).
3. Mix mayonnaise, sriracha, and the separate assembly lime juice. Keep the cooked rice hot until assembly.
4. Just before serving, place each half-sheet of dry nori in a taco holder or curve it gently inside a small bowl. Do not wet the nori. Divide rice among the six wrappers, then add the cucumber and all salmon with its pan glaze.
5. Divide the spicy mayo over the tacos and finish with sesame and scallion. Serve immediately; nori loses its crispness once it touches the warm filling.

The Devotti twist: Dry nori delivers a quick crisp bite and sea flavor; assemble at the table so it does not soften before serving.

Make ahead and storage

Refrigerate salmon and rice within 2 hours, separately from dry nori. Use within 2 days and reheat cooked components to 165°F (74°C).

Image: AI-generated recipe illustration; homemade results and presentation will vary.